Masala Dosa Recipe- Authentic Sona Masuri Rice & Potato Filling

Last Updated on 2 months by Neha Deshmukh

Masala Dosa Recipe: Authentic Sona Masuri Rice & Potato Filling

Introduction

Oh, the humble Masala Dosa! Is there anything more satisfying than that crispy, golden crepe filled with a flavorful potato masala? It’s a South Indian staple, and honestly, a personal favorite of mine. I remember the first time I really tried to make these at home – it was a bit of a learning curve, but so worth it! Today, I’m sharing my go-to recipe, using sona masuri rice for that authentic taste and texture. Get ready for a little bit of effort, a whole lot of flavor, and a breakfast (or dinner!) that will transport you straight to South India.

Why You’ll Love This Recipe

This isn’t just a Masala Dosa recipe, it’s the Masala Dosa recipe I’ve perfected over the years. We’re focusing on authentic flavors, using the right ingredients, and breaking down the process into manageable steps. You’ll get a beautifully crispy dosa with a perfectly spiced potato filling. Plus, I’m sharing all my tips and tricks for success!

Ingredients

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

• 3 cup sona masuri rice
• 0.5 tsp methi / fenugreek seeds
• 1 cup urad dal
• 2 tbsp toor dal
• 2 tbsp chana dal
• 1 cup poha / avalakki (flattened rice)
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 1 dried red chilli
• 1 onion
• 0.25 tsp turmeric powder
• 3 potatoes
• 2 tbsp coriander leaves, chopped
• 2 tbsp lemon juice

Ingredient Notes

Let’s talk ingredients! A few little notes can make all the difference:

Sona Masuri Rice: The Preferred Choice

Sona Masuri is the star here. It’s short-grain, easily digestible, and gives the dosa that perfect texture. You can find it at most Indian grocery stores. (About 200g if you prefer metric!)

Methi (Fenugreek Seeds): Aromatic & Beneficial

Don’t skip the methi seeds! They add a lovely aroma and aid in fermentation. A little goes a long way, though.

Dal Varieties: Urad, Toor & Chana – Their Roles

The combination of urad dal (black lentils), toor dal (split pigeon peas), and chana dal (split chickpeas) is key. Urad dal provides the fluffiness, while toor and chana dal add to the crispness and flavor.

Poha/Avalakki: For Crispy Dosas

Poha adds a wonderful crispness to the dosa. Make sure it’s not too thick – a medium thickness works best.

Regional Oil Variations for Authentic Flavor

Traditionally, groundnut oil is used in South India for that authentic flavor. However, you can use any neutral-flavored oil like sunflower or vegetable oil if that’s what you have on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the sona masuri rice and methi seeds really well. Then, soak them in water for at least 4 hours. This is crucial for a smooth batter.
2. While the rice is soaking, soak the urad dal, toor dal, and chana dal separately for about 2 hours. Drain them and grind them into a smooth paste. Add water as needed to get a good consistency.
3. Next, rinse the poha and blend it with the soaked rice into a slightly coarse paste.
4. Now, combine the dal paste and the rice-poha paste in a large bowl. Mix well and let it ferment for at least 8 hours, or even overnight. The warmer the environment, the faster it will ferment!
5. While the batter ferments, let’s make the potato filling. Boil the potatoes until tender. Peel and mash them.
6. Heat the oil in a kadai (a deep frying pan). Add the mustard seeds. Once they splutter, add the urad dal and chana dal. Sauté until golden brown.
7. Add the dried red chilli and curry leaves. Sauté for a few seconds until fragrant.
8. Add the chopped onion and cook until softened. Then, mix in the turmeric powder and salt.
9. Finally, add the mashed potatoes, coriander leaves, and lemon juice. Mix well and set the aloo bhaji (potato filling) aside.
10. Once the batter is fermented and bubbly, heat a tawa (flat griddle). Spread a thin layer of batter on the hot tawa.
11. Drizzle a little butter around the edges. Place a spoonful of the potato filling in the center.
12. Cook until the dosa is crispy and golden brown. Fold it over and serve immediately!

Expert Tips

Let’s make sure your dosas are perfect!

Achieving the Perfect Fermentation

Fermentation is key! A warm place helps. In colder climates, you can place the bowl near a warm oven (not in it!).

Getting the Right Dosa Batter Consistency

The batter should be smooth and flowing, like pancake batter. If it’s too thick, add a little water. If it’s too thin, add a tablespoon of rice flour.

Tips for a Crispy Dosa

A hot tawa and a thin spread of batter are essential for crispiness. Don’t be afraid to experiment with the amount of batter!

Mastering the Dosa Spread Technique

Start from the center and swirl outwards. Practice makes perfect!

Variations

Want to switch things up? Here are a few ideas:

Vegan Masala Dosa

Simply omit the butter when cooking the dosa.

Gluten-Free Masala Dosa

This recipe is naturally gluten-free! Just double-check your ingredients to ensure they haven’t been processed in a facility that also handles gluten.

Spice Level Adjustments (Mild, Medium, Spicy)

Adjust the number of red chillies in the potato filling to control the spice level. My family prefers a medium spice, but my friend loves to add a pinch of cayenne pepper for extra heat!

Festival Adaptations (South Indian New Year, Ganesh Chaturthi)

Masala Dosas are a popular choice for festive breakfasts in South India. They’re often served with special sambar and chutneys.

Serving Suggestions

Traditional Accompaniments: Sambar & Chutneys

No Masala Dosa is complete without sambar and chutney! Coconut chutney and tomato chutney are classic choices.

Modern Twists: Exploring Different Dipping Sauces

Feel free to get creative! Some people enjoy serving dosas with mint-coriander chutney or even a spicy peanut sauce.

Storage Instructions

Storing Dosa Batter

You can store the fermented dosa batter in the refrigerator for up to 3 days. It may become slightly more sour, but it will still be usable.

Storing Potato Filling

The potato filling can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating Dosas

Reheating dosas can be tricky. The best way is to heat a tawa and lightly warm the dosa on both sides. They won’t be as crispy as freshly made, but still delicious!

FAQs

What type of rice is best for making dosa?

Sona Masuri rice is the most authentic choice, but you can also use idli rice.

Can I use a different type of dal in the dosa batter?

While the combination I’ve provided is traditional, you can experiment with other dals, but it will affect the texture and flavor.

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

The batter should be bubbly and have a slightly sour smell. It should also have increased in volume.

What can I do to prevent the dosa from sticking to the tawa?

Make sure the tawa is hot enough and well-seasoned. A light coating of oil can also help.

Can I make the potato filling ahead of time?

Yes, you can make the potato filling a day in advance and store it in the refrigerator.

How do I adjust the spice level in the potato filling?

Adjust the number of red chillies to your liking. You can also add a pinch of cayenne pepper for extra heat.