Masala Dosa Recipe – Potato Filling & Red Chilli Chutney

Last Updated on 4 months by Neha Deshmukh

Masala Dosa Recipe – Potato Filling & Red Chilli Chutney

Introduction

Oh, Masala Dosa! Just the name conjures up images of crispy, golden dosas filled with a flavorful potato masala, served with a vibrant red chutney. It’s a classic South Indian breakfast (or really, any-time-of-day treat!) that I absolutely adore. I first attempted making these myself years ago, and while my first few weren’t quite perfect, the deliciousness was still undeniable. Now, I’m excited to share my go-to recipe with you, complete with all the tips and tricks I’ve learned along the way. Get ready for a little bit of effort, a whole lot of flavor, and a truly satisfying meal!

Why You’ll Love This Recipe

This Masala Dosa recipe isn’t just about the taste (though that’s a huge part of it!). It’s about the experience. The satisfying crunch of the dosa, the comforting warmth of the potato filling, and the fiery kick of the chutney… it’s a symphony of textures and flavors. Plus, making it from scratch is incredibly rewarding. You’ll be amazed at what you can create in your own kitchen!

Ingredients

Here’s what you’ll need to make this Masala Dosa magic happen:

• 6 cups dosa batter
• 6 tbsp Indian sesame oil (gingelly oil)
• 2 potatoes
• ½ cup sliced onions
• 1 tsp oil
• ¼ tsp black mustard seeds
• ½ tsp split urad dal
• ½ tsp grated ginger
• ¼ tsp turmeric powder
• ½ tsp red chilli powder
• 2 tbsp chopped coriander leaves
• 2-3 dry red chillies
• ½ cup shallots
• 2 tbsp roasted gram
• 2 garlic cloves
• 1 small tamarind piece
• ½ tsp salt (plus more to taste)
• 1 pinch of sugar

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe:

• Gingelly Oil (Indian Sesame Oil): Don’t skip this! It adds a unique, nutty flavor that’s essential for authentic dosa. You can find it at most Indian grocery stores. If you absolutely can’t find it, a neutral oil like sunflower oil will work in a pinch, but the flavor won’t be quite the same.
• Dosa Batter Fermentation: This is key. Properly fermented batter is what gives dosas their light, airy texture and slightly tangy flavor. I usually let mine ferment for at least 8-12 hours, or even overnight. You’ll know it’s ready when it’s bubbly and has increased in volume.
• Chutney Spice Levels: Red chilli chutney spice levels vary a lot depending on the region and personal preference. Feel free to adjust the number of red chillies to your liking. Start with fewer and add more as needed – you can always add heat, but it’s hard to take it away! Some families also add a touch of jaggery for sweetness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start the Potato Masala: Heat oil in a pan. Add mustard seeds and wait for them to splutter – that’s when you know they’re ready to release their flavor.
2. Sauté the Aromatics: Add urad dal and sauté until golden brown. Then, toss in the sliced onions and grated ginger. Cook until the onions are soft and translucent.
3. Spice it Up: Stir in turmeric powder and red chilli powder. Cook for about a minute, stirring constantly, to bloom the spices.
4. Mash & Combine: Add the mashed potatoes and salt. Mix everything thoroughly until well combined. Garnish with chopped coriander leaves and set aside.
5. Make the Red Chilli Chutney: In a grinder, combine red chillies, shallots, roasted gram, garlic cloves, tamarind, salt, and a pinch of sugar. Grind into a smooth chutney, adding a little water if needed to reach your desired consistency.
6. Cook the Dosas: Heat a griddle or flat pan over medium heat. Spread a thin layer of dosa batter onto the hot surface, using the back of a ladle. Drizzle with sesame oil around the edges.
7. Crisp it Up: Cook until the edges of the dosa start to crisp and lift slightly.
8. Fill & Fold: Spread a generous amount of red chilli chutney over the dosa. Add the potato masala to one side and carefully fold the dosa in half.
9. Serve Immediately: Serve hot with sambar and coconut chutney.

Expert Tips

• Griddle Temperature: The griddle needs to be hot, but not scorching. If it’s too hot, the dosa will burn before it cooks through.
• Batter Consistency: If your dosa batter is too thick, add a little water to thin it out. It should be pourable but not too runny.
• Oil is Your Friend: Don’t be shy with the sesame oil! It helps create that crispy texture and adds amazing flavor.

Variations

• Vegan Masala Dosa Adaptation: This recipe is naturally vegan! Just ensure your sambar and coconut chutney are also made without any dairy products.
• Gluten-Free Considerations (Dosa Batter): Traditional dosa batter is made from rice and lentils, making it naturally gluten-free. However, always check the label of your dosa batter to ensure it hasn’t been processed in a facility that also handles gluten-containing ingredients.
• Spice Level Adjustments (Chutney): As mentioned before, adjust the number of red chillies in the chutney to suit your taste. You can also add a small piece of kokum for a tangy flavor.
• Festival Adaptations (South Indian Breakfast/Brunch): Masala Dosa is a staple for South Indian festivals and celebrations. It’s often served as part of a larger spread with other dishes like idli, vada, and pongal.

Serving Suggestions

Masala Dosa is best enjoyed hot off the griddle! Serve it with:

• Sambar: A lentil-based vegetable stew.
• Coconut Chutney: A creamy, refreshing chutney made with coconut, green chillies, and ginger.
• Mint-Coriander Chutney: A vibrant green chutney for an extra burst of freshness.

Storage Instructions

• Potato Masala: Leftover potato masala can be stored in an airtight container in the refrigerator for up to 3 days.
• Red Chilli Chutney: Store leftover chutney in an airtight container in the refrigerator for up to a week.
• Dosa Batter: Store leftover dosa batter in the refrigerator for up to 2 days. It may need a little stirring before using.

FAQs

What is the best way to ferment dosa batter?

The key is warmth! Place the batter in a warm place, covered, for 8-12 hours, or overnight. A slightly warm oven (turned off!) or a sunny spot in your kitchen works well.

Can I make the potato masala ahead of time?

Yes, absolutely! You can make the potato masala a day or two in advance and store it in the refrigerator. Just reheat it before serving.

What can I substitute for gingelly oil?

While gingelly oil is ideal, you can use sunflower oil or vegetable oil as a substitute. The flavor won’t be quite the same, but it will still be delicious.

How do I adjust the spice level of the red chilli chutney?

Start with fewer red chillies and taste as you go. You can always add more, but it’s hard to take the heat away!

How do I prevent the dosa from sticking to the griddle?

Make sure the griddle is properly heated and well-oiled. A non-stick griddle is also helpful.