Masala Dosa Recipe – Authentic South Indian Potato Filling

Last Updated on 4 months by Neha Deshmukh

Masala Dosa Recipe – Authentic South Indian Potato Filling

Introduction

Oh, Masala Dosa! Just the name conjures up images of crispy, golden dosas and that wonderfully spiced potato filling. It’s a South Indian staple, and honestly, one of my all-time favourite breakfasts (or dinners, let’s be real!). I first attempted this recipe years ago, and while it wasn’t perfect on the first try, the deliciousness was definitely there. Now, I’m excited to share my version with you – a recipe that’s been tweaked and perfected over many batches. Get ready for a little bit of effort, but trust me, the reward is SO worth it!

Why You’ll Love This Recipe

This isn’t just a Masala Dosa recipe; it’s about capturing that authentic South Indian flavour. We’re building everything from scratch – the fermented batter, the vibrant chutney, and the flavourful potato masala. It’s a labour of love, but the result is a dosa that’s incredibly crisp, the filling is perfectly spiced, and the overall experience is just… magical. Plus, it’s a fantastic way to impress your friends and family!

Ingredients

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

• 1 cup Raw rice
• 1 cup Idli rice
• 0.5 cup Urad dal (split black lentils)
• 2 teaspoon Toor dal (split pigeon peas)
• 2 teaspoon Chana dal (split chickpeas)
• 0.25 cup Poha/aval (flattened rice)
• 3 tablespoon Dry Red chilli
• 5 Garlic flakes
• 2 Small onion (shallot)
• 3 big sized Potatoes
• 1 Onion
• 2 Green chilli
• 1 tablespoon Ginger
• 5 Cashews

Ingredient Notes

Let’s talk ingredients! A few things make all the difference:

• Raw Rice & Idli Rice: Don’t skip using both! Raw rice gives the dosa its crispness, while idli rice contributes to a softer texture. It’s the perfect balance.
• Dal Variations: Traditionally, urad dal is key, but you’ll find regional variations. Some families add more chana dal for extra flavour, or even a touch of moong dal. Feel free to experiment!
• Shallots vs. Onions: I prefer using shallots in the chutney. They have a milder, slightly sweet flavour that complements the chillies beautifully. But regular onions work just fine if you can’t find shallots.

Step-By-Step Instructions

Alright, let’s get cooking!

1. The Batter: Start by soaking 1 cup of raw rice, 1 cup of idli rice, ½ cup of urad dal, 2 teaspoons of toor dal, 2 teaspoons of chana dal, and ¼ cup of poha in plenty of water for at least 3 hours.
2. Grind & Ferment: Once soaked, drain the rice and dals. Grind them into a coarse batter – not too smooth! Add fresh water as needed to achieve the right consistency. Let this batter ferment overnight (or for 8-12 hours) in a warm place. This is crucial for that light and airy texture.
3. The Chutney: While the batter ferments, let’s make the chutney. Roast 3 tablespoons of dry red chillies, 5 garlic flakes, and 2 shallots until fragrant. Grind them with a pinch of salt into a thick, spreadable paste.
4. Potato Masala Magic: Boil 3 large potatoes until tender, then mash them. In a pan, temper mustard seeds, ½ cup urad dal, ½ cup chana dal, and a handful of cashews. Add 1 chopped onion, 1 tablespoon of grated ginger, 2 chopped green chillies, and a pinch of turmeric. Sauté until golden brown, then add the mashed potatoes. Mix well and set aside.
5. Dosa Time! Heat a flat griddle or tawa over medium heat. Lightly grease it with ghee or oil. Pour a ladleful of dosa batter onto the hot griddle and spread it in a circular motion.
6. Assemble & Enjoy: Drizzle a little more ghee or oil around the edges. Spread a generous spoonful of red chutney over the dosa. Add a portion of the potato masala, and gently fold the dosa into a half-moon shape. Cook until golden brown and crispy. Serve immediately!

Expert Tips

• Batter Consistency: The batter should be slightly flowing, like pancake batter. If it’s too thick, add a little water.
• Griddle Temperature: A hot griddle is key for a crispy dosa. Test it by sprinkling a few drops of water – they should sizzle and evaporate quickly.
• Don’t Overcrowd: Cook one dosa at a time for the best results.

Variations

Let’s get creative!

• Vegan Masala Dosa: Simply substitute ghee with a neutral-flavoured oil like sunflower or coconut oil.
• Gluten-Free Masala Dosa: Good news! This recipe is naturally gluten-free.
• Spice Level: Adjust the amount of red chillies in the chutney to suit your taste. My family loves it spicy, so I tend to add a bit extra!
• Festival Adaptations: For special occasions, I sometimes add a sprinkle of grated coconut to the potato masala. It’s a lovely touch. We also make smaller, mini dosas for breakfast on weekends.

Serving Suggestions

Masala Dosa is fantastic on its own, but it’s even better with:

• Sambar (a lentil-based vegetable stew)
• Coconut Chutney
• A side of fresh coriander leaves

Storage Instructions

• Dosa Batter: You can store leftover dosa batter in the refrigerator for up to 3 days. It might lose a little of its fluffiness, but it will still be usable.
• Potato Masala: Leftover potato masala can be stored in an airtight container in the refrigerator for up to 2 days.

FAQs

• What is the ideal consistency of the dosa batter? It should be slightly flowing, similar to pancake batter.
• How do I prevent the dosa from sticking to the griddle? Ensure the griddle is hot enough and well-greased with ghee or oil.
• Can I make the potato masala ahead of time? Yes, absolutely! It actually tastes even better after the flavours have had a chance to meld.
• What is the best way to store leftover dosa batter? Store it in an airtight container in the refrigerator for up to 3 days.
• What type of oil is traditionally used for making masala dosa? Ghee is traditionally used for its flavour and aroma, but you can also use a neutral-flavoured oil like sunflower or coconut oil.