Masala Dosa Recipe- Potato & Cheese Stuffed with Red Chutney

Last Updated on 2 months by Neha Deshmukh

Masala Dosa Recipe: Potato & Cheese Stuffed with Red Chutney

Hey everyone! If you’ve ever dreamed of recreating that iconic South Indian breakfast – the crispy, golden Masala Dosa – you’re in the right place. I remember the first time I tried to make these at home; it took a few attempts to get the hang of it, but the reward is so worth it. This recipe is my go-to, packed with a flavourful potato filling, a vibrant red chutney, and a little cheesy goodness. Let’s get cooking!

Why You’ll Love This Recipe

This Masala Dosa recipe isn’t just about a delicious meal; it’s about the experience. The satisfying crunch of the dosa, the spicy-tangy potato filling, and the warmth of the chutney… it’s a complete flavour explosion! It’s perfect for a weekend brunch, a special occasion, or honestly, just when you’re craving something truly comforting. Plus, it’s surprisingly fun to make (once you get the hang of spreading that batter!).

Ingredients

Here’s what you’ll need to make these incredible Masala Dosas:

• 2 tsp oil
• 2 tbsp chana dal (split chickpeas)
• 4 garlic cloves
• 1 inch ginger, roughly chopped
• 1 medium onion, roughly chopped
• 3 dried Kashmiri red chilies
• ½ tsp turmeric powder
• Salt to taste
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• Pinch of asafoetida (hing)
• ½ tsp urad dal (split black lentils)
• ½ tsp chana dal
• Few curry leaves
• 1 medium onion, finely chopped
• 1 green chili, finely chopped
• 2 medium potatoes, boiled and mashed
• ½ cup water (approximately)
• 2 tbsp chopped coriander leaves
• 1 tbsp lemon juice
• 2 cups dosa batter
• 4 tsp butter
• ½ cup cheddar or mozzarella cheese, grated

Ingredient Notes

Let’s talk ingredients! A few things will really elevate your Masala Dosa:

• Kashmiri Red Chilies: Don’t skip these! They give the chutney that beautiful, vibrant red colour without adding too much heat. You can find them at most Indian grocery stores.
• Dosa Batter: This is key. Ideally, use a fermented dosa batter. Fermentation gives the dosa that lovely tang and helps with the crispness. You can buy it ready-made, or make your own (see FAQs for tips!).
• Aloo Bhaji Spice Level: Traditionally, Aloo Bhaji can range from mild to quite spicy depending on the region. Feel free to adjust the amount of green chili to your liking. My grandmother always added a pinch of red chili powder too!
• Cheese Choice: Cheddar or mozzarella work great for that melty, gooey factor. But honestly, feel free to experiment! A little paneer crumbled in is also delicious.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the Red Chutney: First, heat the oil in a pan. Add the chana dal and sauté until golden brown. Then, add the garlic, ginger, and onion and sauté until softened. Add the Kashmiri red chilies, turmeric, and salt. Sauté for another minute, then remove from heat and let it cool. Once cooled, blend everything into a smooth paste with a little water if needed. Set aside.
2. Make the Aloo Bhaji: In a separate pan, heat a little oil. Temper the mustard seeds, cumin seeds, urad dal, and chana dal until they splutter. Add the asafoetida and curry leaves. Next, add the chopped onion and green chili and sauté until golden brown. Add the mashed potatoes, water, coriander leaves, and lemon juice. Mix well and cook for a few minutes until everything is combined.
3. Cook the Dosa: Heat a flat griddle or non-stick pan over medium heat. Pour about ½ cup of dosa batter onto the hot griddle and quickly spread it into a thin circle, working from the center outwards.
4. Add the Good Stuff: Add about ½ tsp of butter around the edges of the dosa. Spread a tablespoon or two of the red chutney over the dosa, mixing it in with the butter.
5. Fill & Finish: Spread about ¼ of the aloo bhaji over one half of the dosa. Sprinkle with grated cheese. Cook until the dosa is crispy and golden brown, and the cheese is melted.
6. Roll & Serve: Gently fold the dosa in half. Cut it into two halves and serve immediately with extra chutney!

Expert Tips

• Batter Consistency: The dosa batter should be slightly runny. If it’s too thick, add a little water.
• Heat Control: Medium heat is your friend! Too high, and the dosa will burn before it gets crispy. Too low, and it will be soft and sticky.
• Non-Stick Pan: A good non-stick pan is essential for easy dosa making.

Variations

• Vegan Masala Dosa: Skip the cheese and use vegan butter.
• Gluten-Free Masala Dosa: Ensure your dosa batter is made from rice and lentils only – some pre-made batters may contain wheat flour.
• Spice Level Adjustments: Add more or fewer green chilies to the aloo bhaji to control the heat. A pinch of red chili powder also works wonders!
• Festival Adaptations: Masala Dosas are a popular choice for festive breakfasts during Makar Sankranti and Onam.

Serving Suggestions

Masala Dosas are fantastic on their own, but here are a few ideas to complete the meal:

• Sambar: A classic lentil-based vegetable stew.
• Coconut Chutney: A refreshing and cooling accompaniment.
• Idli Podi: A dry spice blend sprinkled over the dosa for extra flavour.

Storage Instructions

Leftover aloo bhaji can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before using. Unfortunately, leftover dosas don’t reheat well – they lose their crispness. It’s best to make them fresh!

FAQs

What is the best way to make dosa batter at home?

Soaking rice and urad dal separately for at least 4-6 hours, then grinding them together with fenugreek seeds and salt, and letting it ferment overnight is the traditional method. There are tons of detailed tutorials online!

Can I make the red chutney ahead of time?

Absolutely! The red chutney actually tastes better after the flavours have had a chance to meld. Store it in an airtight container in the refrigerator for up to a week.

What kind of potatoes are best for aloo bhaji?

Waxy potatoes like Yukon Gold or red potatoes hold their shape well and are perfect for aloo bhaji.

How can I achieve a crispy dosa?

A well-fermented batter, the right heat level, and a little oil around the edges are key! Don’t be afraid to experiment with the amount of batter you use.

Can I freeze leftover masala dosa?

I wouldn’t recommend freezing the assembled dosa, as the texture will change. However, you can freeze the aloo bhaji for later use.

Enjoy making (and eating!) these delicious Masala Dosas. Let me know how they turn out in the comments below!