Authentic Masala Dosa Recipe- Potato Filling & Crispy Dosa

Last Updated on 3 months by Neha Deshmukh

Authentic Masala Dosa Recipe – Potato Filling & Crispy Dosa

Introduction

Oh, Masala Dosa! Just the name conjures up images of golden, crispy crepes filled with a warmly spiced potato mixture. It’s a South Indian staple, and honestly, one of my all-time favorite comfort foods. I remember the first time I tried to make these at home – it was a bit of a learning curve, but so worth it! Today, I’m sharing my tried-and-true recipe, complete with all the tips and tricks to help you create restaurant-quality Masala Dosas in your own kitchen. Let’s get started!

Why You’ll Love This Recipe

This recipe isn’t just about following steps; it’s about understanding the why behind each one. We’ll cover everything from choosing the right ingredients to mastering the fermentation process, ensuring a perfectly crisp dosa and a flavorful filling every time. Plus, I’ll share variations to suit your taste and dietary needs.

Ingredients

Here’s what you’ll need to make this Masala Dosa magic happen:

• 1 cup urad dal (black gram)
• 2 cups rice
• 1 tsp methi seeds (fenugreek)
• 3 big potatoes
• ½ cup boiled green peas
• 1 carrot (boiled and cubed)
• 1 inch ginger (minced)
• 3 green chilies
• 2 onions (sliced)
• ½ tsp turmeric powder
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 10 curry leaves
• to taste salt

Ingredient Notes

Let’s talk ingredients – because quality matters!

Urad Dal (Black Gram) – Significance & Quality

Urad dal is the star of the show, giving the dosa its light and airy texture. Use good quality, whole urad dal for the best results. (Approx. 180g)

Rice – Type for Best Results

I prefer using parboiled rice (also known as converted rice) for dosa batter. It gives a nice texture and helps with fermentation. You can also use regular short-grain rice, but parboiled is my go-to. (Approx. 300g)

Methi Seeds (Fenugreek) – Flavor & Fermentation

Don’t skip the methi seeds! They add a lovely subtle flavor and aid in the fermentation process. (Approx. 5g)

Potatoes – Choosing the Right Variety

For the filling, I like to use starchy potatoes like Yukon Gold or Russet. They mash beautifully and give the filling a nice, fluffy texture. (Approx. 450g)

Regional Variations in Potato Filling

Some families add a touch of coconut to their potato filling – feel free to experiment! My grandmother always used to add a pinch of asafoetida (hing) for extra flavor.

Oil – Traditional South Indian Oils

Traditionally, groundnut oil or coconut oil are used for making dosas. They impart a wonderful aroma and flavor. But any neutral cooking oil will work in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the urad dal, rice, and methi seeds together in plenty of water for 5-6 hours. This is crucial for softening them up for grinding.
2. Drain the soaked ingredients and grind them into a smooth batter. I prefer using a wet grinder, but a high-powered blender works too (you might need to add a little water to get it going).
3. Transfer the batter to a large container, cover, and let it ferment overnight (or for 8-12 hours). The warmer the temperature, the faster it will ferment.
4. While the batter ferments, let’s make the potato filling! Mash the boiled potatoes roughly. You don’t want them completely smooth – a little texture is nice.
5. Heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter. Then, add the cumin seeds, urad dal, and chana dal. Sauté for a minute until golden brown.
6. Add the curry leaves, minced ginger, and green chilies. Sauté for another minute until fragrant.
7. Add the sliced onions and sauté until they turn translucent.
8. Stir in the turmeric powder and salt.
9. Add the mashed potatoes, boiled peas, and cubed carrots. Cook for about 3 minutes, stirring occasionally, and adding a sprinkle of water if needed to prevent sticking. Set aside.
10. Now for the fun part – making the dosas! Heat a flat griddle or non-stick pan over medium-high heat.
11. Pour a ladleful of dosa batter onto the hot griddle and spread it into a thin circle using the back of the ladle.
12. Drizzle a little oil around the edges of the dosa.
13. Cook until the dosa turns golden brown and crispy.
14. Place a generous spoonful of the potato filling in the center of the dosa.
15. Fold the dosa in half and serve hot with chutney and sambar!

Expert Tips

Let’s level up your dosa game!

Achieving the Perfect Dosa Crispness

A hot griddle and a thin batter are key to a crispy dosa. Don’t overcrowd the pan, and make sure the oil is evenly distributed.

Fermentation – Temperature & Timing

Fermentation time depends on the temperature. In warmer climates, it might take less time. You’ll know the batter is ready when it’s light and airy, and has a slightly sour smell.

Batter Consistency – Troubleshooting

If the batter is too thick, add a little water. If it’s too thin, add a tablespoon of rice flour.

Preparing the Potato Filling – Spice Balance

Adjust the amount of green chilies to your liking. You can also add a pinch of red chili powder for extra heat.

Variations

Let’s get creative!

Vegan Masala Dosa

This recipe is naturally vegan! Just ensure your chutney and sambar are also vegan-friendly.

Gluten-Free Masala Dosa

Masala Dosa is naturally gluten-free, as it’s made with rice and lentils.

Spice Level Adjustments (Mild, Medium, Hot)

Reduce or increase the number of green chilies in the potato filling to adjust the spice level.

Festival Adaptations (e.g., Makar Sankranti, Onam)

Masala Dosas are a popular choice for festive breakfasts!

Rava Dosa Adaptation

For a quicker version, try Rava Dosa – made with semolina instead of rice.

Serving Suggestions

Masala Dosa is best enjoyed fresh and hot!

Chutney Pairings (Coconut, Tomato, Mint-Coriander)

Coconut chutney, tomato chutney, and mint-coriander chutney are classic accompaniments.

Sambar Variations

Try different sambar variations – lemon sambar, vegetable sambar, or even a simple onion sambar.

Accompaniments (Powdered Spices)

A sprinkle of sambar powder or chutney powder adds an extra layer of flavor.

Storage Instructions

Dosa Batter Storage

You can store the dosa batter in the refrigerator for up to 3 days. It might lose some of its fluffiness, but it will still be usable.

Potato Filling Storage

Store leftover potato filling in an airtight container in the refrigerator for up to 2 days.

Storing Leftover Dosas

Leftover dosas can be stored in the refrigerator and reheated, but they won’t be as crispy.

FAQs

What type of rice is best for making dosa batter?

Parboiled rice is ideal, but short-grain rice also works.

How do I know if the dosa batter is fermented enough?

The batter will be light and airy, and have a slightly sour smell.

Can I make the dosa batter in a blender instead of a grinder?

Yes, but a wet grinder gives a smoother texture.

How can I prevent the dosa from sticking to the griddle?

Make sure the griddle is hot enough and well-oiled.

What is the best way to reheat leftover dosas?

Reheat in a pan or toaster oven, but they won’t be as crispy as fresh ones.

Can I freeze the potato filling for later use?

Yes, freeze in an airtight container for up to a month.