Tangy Masala Dosa

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Breakfast Recipes. You may also want to try Varagu Maavu Dosa, Wholewheat Blueberry Pancakes with Lemon Yoghurt, सबजी और चीज़ टोस्ट हिंदी में, Festive Adai

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  • 100 g - rice
  • 25 g - urad dal
  • For stuffing: a small ball - tamarind
  • a bunch - coriander leaves
  • 2 sprig - curry leaves
  • ½ tsp - turmeric powder
  • salt to taste
  • oil to fry about 6 tbsp
  • For Stuffing:
  • 300 g - potatoes
  • 125 g - onions
  • 4 - green chillies
  • A pinch - asafetida (hing)
  • ½ tsp - mustard seeds (rai)
  • ½ tbsp - oil
  • salt to taste

How to Make Tangy Masala Dosa

  • First soak the dal and rice for 4 to 6 hours and then grind together into a fine paste, using the water in which the grains were soaked.
  • Add salt to taste. While making the dosa, warm the griddle, put a ladleful of dough on the griddle, and spread equally.
  • The thinner the dosa the better.
  • Cook on a medium flame till the side in contact with the griddle is a light golden brown. Smear a little oil on top to help the browning.
  • When done, spread the stuffing on the top - in a strip. Fold over one side and then the other.
  • Serve hot with chutney.
  • For Stuffing:
  • Cook potatoes, peel and cut into pieces. Peel and cut the onion.
  • Heat oil and add urad dal. When it starts changing colour, add mustard seeds, asafoetida and curry leaves.
  • When the mustard splutters, add onion.
  • When the onion changes colour add turmeric and chopped green chillies.
  • Fry for another minute or two. Add cubed potatoes and salt.
  • Extract juice from tamarind by pulping in hot water and add to the above.
  • Cover and let simmer.
  • Add minced coriander leaves.
  • Use this for stuffing the dosas.