Masala Dosa Recipe- Authentic South Indian Potato Dosa

Last Updated on 4 months by Neha Deshmukh

Masala Dosa Recipe: Authentic South Indian Potato Dosa

Hello friends! If you’ve ever dreamed of recreating the magic of a South Indian breakfast at home, you’re in the right place. Masala Dosa – those crispy, golden crepes filled with a spiced potato mixture – are a true labor of love, but so worth it. I remember the first time I attempted these… it took a few tries to get the hang of the batter, but the joy of that first perfectly crisp dosa? Unbeatable! Let’s dive in and I’ll share my family’s recipe with you.

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. It delivers that authentic South Indian flavour and texture. We’re talking incredibly crispy dosas with a fluffy interior, and a potato filling that’s bursting with flavour. Plus, I’ll share all my tips and tricks to ensure your batter ferments beautifully and your dosas turn out perfectly every time.

Ingredients

Here’s what you’ll need to make this deliciousness:

• 1/2 cup Urad Dal (split black lentils)
• 1 tablespoon Chana Dal (split chickpeas)
• 1 tablespoon Toor Dal (split pigeon peas)
• 1/2 teaspoon Fenugreek Seeds
• 1.5 cups Parboiled Rice
• 1/4 cup Raw Rice
• 1 teaspoon Salt (plus extra for the potato filling)
• 2 tablespoons Fine Semolina (rava)
• 1 teaspoon Sugar
• 1 tablespoon Peanut Oil (for tempering)
• 1/2 teaspoon Mustard Seeds
• 1/4 teaspoon Cumin Seeds
• 1/2 teaspoon Fennel Seeds
• 2 sprigs Curry Leaves
• 1 inch Ginger, minced
• 2 cups sliced Onions
• 4 Green Chillies
• 1/4 cup cooked Green Peas
• 1 teaspoon Turmeric Powder
• 1/2 teaspoon Sambar Powder
• 3 sprigs Coriander Leaves
• 500 grams Potatoes

Ingredient Notes

Let’s talk ingredients, because a few key things make all the difference!

• Parboiled Rice: Don’t skip this! It gives the dosa its lovely texture and crispness. It’s different from regular white rice – it’s partially boiled in the husk, which changes the starch content.
• Urad Dal Fermentation: This is crucial. The fermentation process is what gives the dosa its light and airy texture. Temperature plays a big role – warmer temperatures mean faster fermentation.
• Sambar Powder: Regional variations are huge here! Every family has their favourite. Feel free to use your preferred brand or even make your own if you’re feeling ambitious. I personally love the Mysore Sambar Powder for its rich flavour.
• Rice Blend: Using a mix of parboiled and raw rice is key for the right texture. The raw rice adds to the crispness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the urad dal, chana dal, toor dal, and fenugreek seeds in plenty of water for 3-4 hours. In a separate bowl, soak the parboiled rice and raw rice.
2. Once soaked, grind the lentils with about 150ml of water to a smooth, fluffy paste. Then, grind the soaked rice with 100ml of water separately – it should be slightly grainy.
3. Combine the lentil and rice batters in a large bowl. Add the semolina, sugar, and salt. Mix everything well.
4. Now, the patience part! Cover the bowl and let it ferment in a warm place for 7-8 hours, or even overnight. You’ll know it’s ready when it’s bubbly and has a slightly sour aroma.
5. While the batter ferments, let’s make the potato filling. Boil the potatoes until they’re tender. Peel them and set aside.
6. Heat the peanut oil in a pan. Add the mustard seeds, cumin seeds, and fennel seeds. Let them splutter.
7. Add the curry leaves and minced ginger, and sauté for a few seconds.
8. Throw in the sliced onions and green chillies. Sauté until the onions are golden brown.
9. Add the cooked peas, turmeric powder, and sambar powder. Mix well and cook for another minute.
10. Mash the cooked potatoes and add them to the onion mixture. Stir in the chopped coriander leaves and salt to taste.
11. If the dosa batter seems too thick, thin it out with a little water. Heat a dosa griddle or a non-stick pan over medium heat.
12. Pour a ladleful of batter onto the hot griddle and spread it into a thin circle. Drizzle with a little ghee or oil.
13. Cook until the dosa is crispy and golden brown. Place a spoonful of the potato filling in the center and fold the dosa in half.
14. Serve immediately with coconut chutney and sambar!

Expert Tips

• Batter Consistency: The batter should be pourable but not too runny. Think of the consistency of pancake batter.
• Griddle Temperature: A hot griddle is key for crispy dosas. Test it by sprinkling a few drops of water – they should sizzle and evaporate immediately.
• Don’t Overcrowd: Cook one dosa at a time for the best results.

Variations

• Vegan Masala Dosa: Simply omit the ghee and use oil for cooking.
• Gluten-Free Masala Dosa: This recipe is naturally gluten-free! Just double-check your sambar powder to ensure it doesn’t contain any gluten-based ingredients.
• Spice Level Adjustments: Adjust the number of green chillies to your liking. My friend, Priya, loves to add a pinch of red chilli powder to the potato filling for an extra kick!
• Festival Adaptations: Masala Dosas are a popular choice for Makar Sankranti celebrations in my family. We often serve them with a special sesame-based chutney.

Serving Suggestions

Masala Dosa is best enjoyed hot and fresh! Serve it with:

• Coconut Chutney
• Sambar
• A side of spicy chutney powder

Storage Instructions

• Dosa Batter: You can store leftover dosa batter in the refrigerator for up to 3 days. It might lose some of its fermentation, so you may need to add a pinch of baking soda when using it.
• Potato Filling: Leftover potato filling can be stored in an airtight container in the refrigerator for up to 2 days.

FAQs

What is the best type of rice to use for Masala Dosa?

Parboiled rice is essential for that authentic texture. Don’t substitute it with regular white rice!

How do I get the dosa batter to ferment properly?

Warmth is key! Place the batter in a warm place, like near a radiator or in a slightly warmed oven (turned off, of course!).

Can I make the potato filling ahead of time?

Yes, you can! It actually tastes even better after the flavours have had a chance to meld.

What is the difference between parboiled rice and raw rice in this recipe?

Parboiled rice provides structure and crispness, while raw rice contributes to the overall texture and helps with fermentation.

How can I adjust the crispiness of the dosa?

A hot griddle and a slightly thinner batter will result in crispier dosas. Don’t be afraid to experiment!

Enjoy making this classic South Indian dish! I hope this recipe brings a little bit of sunshine to your kitchen. Let me know how it turns out in the comments below!