Dosa Masala Recipe – Spicy Onion Tomato Dosa Crumble

Last Updated on 2 months by Neha Deshmukh

Dosa Masala Recipe – Spicy Onion Tomato Dosa Crumble

Introduction

There’s just something magical about taking leftover dosa and transforming it into something completely different, isn’t there? This Dosa Masala is one of those recipes I stumbled upon years ago, trying to use up some slightly-too-thick dosas. It quickly became a family favourite – a wonderfully spicy, tangy, and satisfying little crumble that’s perfect for a quick lunch or evening snack. Honestly, it’s the kind of dish that disappears in minutes!

Why You’ll Love This Recipe

This Dosa Masala recipe is a winner for so many reasons. It’s incredibly easy and fast – ready in under 30 minutes. It’s a brilliant way to reduce food waste and give those leftover dosas a new lease on life. And most importantly? The flavour is just incredible. The combination of spicy red chilli, tangy tomatoes, and that special Kitchen King Masala is seriously addictive.

Ingredients

Here’s what you’ll need to whip up this delicious Dosa Masala:

• 3 Thick spongy dosas
• 2 Onions
• 2 Tomatoes
• 1 Green chilli
• Small bit of Ginger
• 1 medium Capsicum
• 3/4-1 tsp Red chilli powder (adjust to your spice preference!)
• 1/4 tsp Turmeric powder
• 1/4 tsp Kitchen king masala or garam masala powder
• Salt as required
• 1.5 tbsp Oil

Ingredient Notes

Let’s talk ingredients for a sec! The type of dosa you use really matters. Thicker, spongier dosas hold up best to the masala. I usually use the kind you’d make for a Masala Dosa.

Now, about that Kitchen King Masala… it’s a South Indian spice blend that adds a unique flavour. It’s not always easy to find outside of India, but garam masala is a pretty good substitute. You can find Kitchen King Masala online or at Indian grocery stores.

And don’t be shy with the green chilli! If you like a good kick, add a little more. I usually use a fairly mild green chilli, but feel free to use a hotter variety if you’re feeling brave.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut the dosas into small, bite-sized pieces and set them aside. This makes them easier to coat with the masala.
2. Heat the oil in a pan over medium heat. Add the chopped onions, green chilli, and grated ginger. Sauté until the onions turn translucent and beautifully softened – about 3-5 minutes.
3. Now, add the chopped tomatoes, red chilli powder, and turmeric powder. Cook until the tomatoes soften and break down, creating a lovely base for the masala – another 5-7 minutes.
4. Stir in the chopped capsicum and Kitchen King Masala. Cook briefly, just until the capsicum is slightly softened but still has a bit of crunch. Add salt to taste.
5. Finally, add the chopped dosa pieces to the pan and mix everything together really well. Make sure the dosa is evenly coated with the masala. Cook for another 2-3 minutes, stirring occasionally, until everything is heated through.
6. Serve immediately! Honestly, this is best enjoyed warm, when the dosa is still slightly crispy and the flavours are at their peak.

Expert Tips

• Don’t overcrowd the pan! If you’re making a large batch, work in batches to ensure everything cooks evenly.
• Taste as you go! Adjust the salt and chilli powder to your liking.
• A little squeeze of lemon juice at the end brightens up the flavours beautifully.

Variations

• Spice Level Adjustments: If you’re sensitive to spice, reduce the amount of red chilli powder or remove the green chilli altogether. For extra heat, add a pinch of cayenne pepper!
• Using Different Dosa Types: While thick dosas are best, you can experiment with thinner, crispier dosas too. They’ll crumble more, but still taste delicious. My friend, Priya, loves using leftover Set Dosa for this!
• Gluten-Free Options: This recipe is naturally gluten-free, as long as your Kitchen King Masala doesn’t contain any gluten-based ingredients. Always check the label to be sure.

Serving Suggestions

This Dosa Masala is fantastic on its own as a snack. But it’s also great served with:

• A side of coconut chutney
• A dollop of plain yogurt to cool things down
• A sprinkle of fresh coriander leaves for garnish

Storage Instructions

This is really best enjoyed fresh. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for up to a day. The dosa will lose some of its crispness, but it will still taste good. Reheat gently in a pan or microwave before serving.

FAQs

• Is this masala best served immediately? Absolutely! It’s at its best when it’s warm and the dosa is still slightly crispy.
• Can I use store-bought dosa? Yes, you can! Just make sure they’re good quality and not too thin.
• What is Kitchen King Masala and can I substitute it? It’s a South Indian spice blend. Garam masala is the closest substitute.
• How can I adjust the spice level? Reduce or increase the amount of red chilli powder and green chilli.
• Can I make this masala ahead of time? You can prep the onions, tomatoes, and ginger ahead of time, but I recommend assembling and cooking the masala just before serving for the best flavour and texture.