Authentic Masala Dosa Recipe- Potato Filling & Red Chutney

Last Updated on 4 months by Neha Deshmukh

Authentic Masala Dosa Recipe: Potato Filling & Red Chutney

Hello friends! If you’ve ever dreamed of making those perfectly crisp, golden dosas just like you get in your favourite South Indian restaurant, you’re in the right place. Masala Dosa is more than just a breakfast; it’s a celebration on a plate! I remember the first time I attempted this – it took a few tries to get the hang of it, but the reward? Absolutely worth it. Let’s dive in and I’ll share all my secrets to making this iconic dish.

Why You’ll Love This Recipe

This Masala Dosa recipe isn’t just about following steps; it’s about understanding the heart of South Indian cooking. We’re building layers of flavour, from the fermented batter to the spicy potato masala and vibrant red chutney. It’s a bit of a project, yes, but the result is a truly satisfying and delicious meal that’s perfect for a weekend brunch or a special occasion. Plus, who doesn’t love a good crispy dosa?!

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1 cup Raw Rice
• 1 cup Par boiled rice
• ¾ cup Urad dal
• 1 fistful Chana dal
• 1 fistful Tur dal
• 1 tsp Methi seeds
• ¼ cup Poha
• 1 tsp Sugar
• Salt to taste
• 2 large Potatoes
• 1 large Onion
• 2-3 slit Green chilies
• 1 inch Ginger
• ¼ tsp Turmeric powder
• 1 tsp Lemon juice
• 1 ½ tbsp Oil (for potato masala)
• 2 tbsp Coriander leaves
• 1 tsp Mustard seeds
• 1 ½ tsp Urad dal
• 1 sprig Curry leaves
• 4-5 Red chilies
• ¼ cup Roasted gram dal
• 1 tbsp Onion (for chutney)
• ¼ cup Coconut
• 1 clove Garlic
• 1 ½ tsp Tamarind
• ¼ tsp Sugar (for chutney)
• 1 tsp Oil (for chutney)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Rice Varieties: Using a combination of raw rice and parboiled rice gives the dosa that perfect crispness and texture. Don’t skip this – it’s key!
• Urad Dal Fermentation: This is crucial. The fermentation process is what gives the dosa its light and airy texture. Warmer temperatures speed up fermentation, while colder temperatures slow it down.
• Poha: Adding poha helps create a lovely crispness.
• Chutney Spice Level: Red chutney spice levels vary hugely across South India! Some families like it fiery hot, others prefer a milder flavour. Feel free to adjust the number of red chilies to your liking. I usually go with 4 for a good kick.
• Dal Choices: The mix of dals adds to the flavour and texture of the dosa. Don’t be afraid to experiment with small amounts of other dals too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soaking Time: Start by soaking 1 cup of raw rice, 1 cup of parboiled rice, ¾ cup of urad dal, a fistful of chana dal, a fistful of tur dal, and 1 tsp of methi seeds together in plenty of water for 6-7 hours. Separately, soak ¼ cup of poha for just 30 minutes before you plan to grind the batter.
2. Grinding the Batter: Drain all the soaked ingredients (including the poha!) and grind them into a very smooth batter. Add 1 tsp of sugar and a generous pinch of salt.
3. Fermentation: Now, the patience part! Transfer the batter to a large container, cover it, and let it ferment overnight. This is best done in a warm place.
4. Potato Masala Magic: While the batter ferments, let’s make the potato masala. Heat 1 ½ tbsp oil in a pan and temper 1 tsp mustard seeds and 1 ½ tsp urad dal. Once they splutter, add a sprig of curry leaves and 2-3 slit green chilies.
5. Building the Flavour: Sauté 1 large chopped onion until golden brown. Add ¼ tsp turmeric powder and cook for a minute. Then, add 2 large boiled and mashed potatoes.
6. Finishing Touches: Add a splash of water, 1 tsp lemon juice, and 2 tbsp chopped coriander leaves. Mix well and set aside.
7. Red Chutney Time: For the red chutney, roast 4-5 red chilies and 1 clove of garlic until slightly browned. Grind them with ¼ cup roasted gram dal, ¼ cup coconut, 1 ½ tsp tamarind, 1 tbsp chopped onion, ¼ tsp sugar, and salt to taste. Add 1 tsp of oil and mix well.
8. Dosa Time!: Heat a flat griddle or tawa over medium heat. Pour a ladleful of the dosa batter onto the hot griddle and spread it in a circular motion to form a thin dosa.
9. Crispy Perfection: Drizzle a little ghee or oil around the edges and cook until the dosa turns golden brown and crispy.
10. Assemble & Enjoy: Smear a generous amount of red chutney on the dosa, add a spoonful of the potato masala, fold it over, and serve immediately with sambar and coconut chutney.

Expert Tips

• Batter Consistency: The batter should be smooth and flowing, like a thick pancake batter. If it’s too thick, add a little water.
• Crispy Dosas: A hot griddle and a thin spread of batter are key to crispy dosas.
• Don’t Overcrowd: Don’t try to make too many dosas at once – it lowers the griddle temperature.

Variations

• Vegan Masala Dosa: Skip the ghee and use oil instead.
• Gluten-Free Masala Dosa: This recipe is naturally gluten-free!
• Spice Level Adjustments: Add more or fewer red chilies to the chutney to adjust the spice level. My friend, Priya, loves to add a pinch of asafoetida (hing) to her chutney for extra flavour.
• Festival Adaptations: During South Indian New Year (Puthandu), we often make a slightly sweeter version of the chutney with a bit more sugar and a hint of jaggery.

Serving Suggestions

Masala Dosa is best served hot and fresh! It’s traditionally enjoyed with sambar (a lentil-based vegetable stew) and coconut chutney. A side of spicy tomato chutney also complements it beautifully.

Storage Instructions

• Dosa Batter: You can store the fermented dosa batter in the refrigerator for up to 3 days. It might need a little stirring before use.
• Potato Masala: Leftover potato masala can be stored in an airtight container in the refrigerator for up to 2 days.
• Red Chutney: Red chutney is best used fresh, but you can store it in the refrigerator for up to a day.

FAQs

• What is the ideal consistency of the dosa batter? It should be smooth and flowing, similar to a thick pancake batter.
• How do I get the dosa to be crispy? A hot griddle, a thin spread of batter, and a drizzle of ghee or oil are the secrets!
• Can I make the potato masala ahead of time? Yes, you can! It will keep in the refrigerator for up to 2 days.
• What is the best way to store leftover red chutney? Store it in an airtight container in the refrigerator for up to a day.
• How can I adjust the fermentation time based on the weather? In warmer weather, the batter will ferment faster. In colder weather, it will take longer. You can place the batter in a slightly warm place to speed up fermentation.

Enjoy making this delicious and authentic Masala Dosa! I hope this recipe brings a little bit of South India into your kitchen. Happy cooking!