Dosa Masala Recipe – Quick Indian Street Food with Capsicum & Onions

Last Updated on 4 months by Neha Deshmukh

Dosa Masala Recipe – Quick Indian Street Food with Capsicum & Onions

Hey everyone! If you’re anything like me, you love a good, quick snack. And honestly, nothing beats the satisfying crunch and flavour of a spicy Dosa Masala. This isn’t your grandma’s traditional recipe (though I love hers too!), it’s a slightly jazzed-up version I stumbled upon while craving something a little different. It’s become a weeknight staple in my house, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This Dosa Masala is seriously addictive. It takes leftover (or freshly made!) dosa and transforms it into a flavour bomb. It’s ready in under 30 minutes, making it perfect for busy evenings. Plus, the addition of capsicum adds a lovely freshness and crunch that you won’t find in every version. It’s a fantastic way to use up leftover dosa and avoid food waste – a win-win!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2-3 pieces thick and spongy dosa
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 1 green capsicum, finely chopped
• 3 tsp oil
• ½ tsp red chilli powder (adjust to your spice preference!)
• ½ tsp garam masala powder
• Salt, as required

Ingredient Notes

Let’s talk ingredients for a sec. The type of dosa really matters here. You want a thick, spongy dosa – the kind you often get for Masala Dosa. It holds up much better to the masala.

Now, about those masala powders… Garam masala blends vary so much from region to region in India! My family’s recipe leans towards the warmer side with cinnamon and cloves, but feel free to use your favourite. Red chilli powder also has different heat levels, so start with ½ tsp and add more if you like things fiery.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut your dosa into small, bite-sized pieces. This makes it easier to coat them in the masala.
2. Heat the oil in a pan over medium heat. Add the chopped onions and sauté until they turn a beautiful golden brown. Patience is key here – nicely browned onions are the foundation of flavour!
3. Next, add the chopped tomatoes, red chilli powder, garam masala powder, and salt. Cook until the tomatoes soften and release their juices – about 5-7 minutes. Stir occasionally to prevent sticking.
4. Now, toss in the finely chopped capsicum and stir-fry briefly, just for a minute or two. We want it to retain a little bit of crunch.
5. Finally, add the dosa pieces to the pan and mix well, ensuring they are coated evenly with the masala. Cook for another 2-3 minutes, stirring constantly, until everything is heated through.
6. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the pan! Work in batches if necessary to ensure the dosa pieces get nicely coated.
• A splash of water can help steam the dosa and soften it slightly if it’s a little dry.
• Taste as you go! Adjust the salt and spice levels to your liking.

Variations

This recipe is super versatile. Here are a few ideas to spice things up:

• Spice Level: For a milder flavour, reduce the red chilli powder to ¼ tsp or omit it altogether. If you’re a chilli head like my brother, add a pinch of cayenne pepper!
• Chapati Roll Adaptation: My friend Rina loves to use this same masala to fill chapatis! Sauté onions, garlic, green chilli, and mixed vegetables (carrots, peas, potatoes work well) with the same spices. Fill chapatis with the vegetable mixture, roll tightly, and secure with foil strips for a quick and satisfying lunchbox treat.
• Veggie Boost: Feel free to add other vegetables like chopped potatoes, peas, or carrots to the masala.

Serving Suggestions

Dosa Masala is fantastic on its own as a snack. But it’s also great as a side dish with a simple dal and rice. A dollop of cooling yogurt on the side is always a good idea, especially if you’ve gone heavy on the chilli powder!

Storage Instructions

This is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. The dosa will lose some of its crispness, but it will still be delicious!

FAQs

Let’s answer some common questions:

• Is this recipe gluten-free? Yes, as long as your dosa is made with rice and lentils and doesn’t contain any wheat flour.
• Can I make this with leftover dosa? Absolutely! That’s what it’s perfect for.
• What is the best type of oil to use? Any neutral-flavoured oil like sunflower oil or vegetable oil will work well.
• How can I adjust the spice level? Start with less red chilli powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.
• Can I prepare the masala ahead of time? Yes! You can make the masala base (onions, tomatoes, spices) and store it in the refrigerator for up to 3 days. Just add the capsicum and dosa when you’re ready to serve.