Masala Dosa Recipe – Potato Filling with Carrot & Ginger

Last Updated on 2 months by Neha Deshmukh

Masala Dosa Recipe – Potato Filling with Carrot & Ginger

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 favorites. I remember the first time I really tried to make these at home – it took a few attempts to get the crispiness right, but once I did, it was a total game changer! This recipe is my go-to, with a little twist of grated carrot in the potato masala that adds a lovely sweetness. Let’s get cooking!

Why You’ll Love This Recipe

This Masala Dosa recipe isn’t just about a delicious breakfast (or dinner!). It’s about experiencing a little piece of South Indian culinary magic. You’ll love how the crispy dosa perfectly complements the flavorful potato filling. Plus, adding carrot to the filling makes it a little more nutritious and adds a subtle sweetness that balances the spices beautifully. It’s a crowd-pleaser, guaranteed!

Ingredients

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

• 2 medium potatoes (approx. 200g)
• 1 big onion, finely chopped
• 1 green chili, finely chopped (adjust to your spice preference!)
• 0.5 inch piece of ginger, grated
• 2-3 tbsp grated carrot
• ¼ tsp turmeric powder
• 1 tbsp cooking oil (I prefer sunflower or vegetable oil)
• 0.5 tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• 2 tsp chana dal (split chickpeas)
• 1 pinch asafetida/hing
• As needed idli/dosa batter (approx. 2-3 cups)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Hing/Asafetida: Don’t skip the hing if you can help it! It adds a unique, savory flavor that’s essential to South Indian cooking. It also aids digestion. If you absolutely can’t find it, you can leave it out, but it won’t be quite the same.
• Dosa Batter: Traditionally, dosa batter is made with fermented rice and lentil batter. You can find pre-made batter in most Indian grocery stores, or you can make your own (it takes planning, but it’s worth it!). Regional variations exist – some batters include fenugreek seeds for extra crispness.
• Carrot in the Filling: This is my little addition! It adds a touch of sweetness and texture to the potato masala. My kids love it, and it’s a great way to sneak in some extra veggies. Feel free to adjust the amount to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the potatoes until they’re soft and easily mashed. Once cooled, peel and mash them thoroughly. Set aside.
2. Heat the oil in a kadai (a deep frying pan) over medium heat. Add the mustard seeds and let them splutter.
3. Add the urad dal and chana dal. Fry until they turn golden brown.
4. Now, add the chopped onions, grated carrot, green chili, and grated ginger. Sauté until the onions soften and become translucent.
5. Stir in the turmeric powder and hing. Cook for another minute.
6. Add the mashed potatoes to the kadai. Mix well to combine everything. Add 3-4 tablespoons of water to help bind the mixture.
7. Garnish with fresh coriander leaves. Your potato masala is ready!
8. If your idli/dosa batter is too thick, thin it out with a little water. It should have a pouring consistency.
9. Heat a flat griddle or tawa over high heat. Once hot, pour a ladleful of batter onto the center.
10. Spread the batter in a circular motion to form a thin dosa.
11. Drizzle a little oil around the edges. Cook until the dosa turns crispy and golden brown.
12. Place a generous spoonful of the potato masala in the center of the dosa.
13. Fold the dosa in half and serve immediately with chutney and sambar!

Expert Tips

• A hot griddle is key to a crispy dosa. Make sure it’s properly heated before you start pouring the batter.
• Don’t overcrowd the pan. Cook one dosa at a time for the best results.
• If the dosa is sticking, add a little more oil.

Variations

• Spicy Masala Dosa: Add an extra green chili or a pinch of red chili powder to the potato masala for a spicier kick. My friend, Priya, loves to add a dash of Garam Masala too!
• Cheese Masala Dosa: Sprinkle some grated cheese over the potato masala before folding the dosa. My kids go crazy for this!
• Rava Masala Dosa: Use rava (semolina) in the dosa batter for a slightly different texture.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your chutney and sambar are also vegan-friendly.

Gluten-Free Notes (regarding Dosa batter)

Traditional dosa batter is gluten-free, as it’s made from rice and lentils. However, always check the label of pre-made dosa batter to ensure it doesn’t contain any gluten-containing ingredients.

Spice Level Adjustment (Green Chili)

Feel free to adjust the amount of green chili to your liking. Remove the seeds for a milder flavor.

Festival Adaptations (South Indian Breakfast/Brunch)

Masala Dosa is a popular choice for South Indian festivals and celebrations. It’s often served as part of a larger breakfast or brunch spread.

Serving Suggestions

Serve your Masala Dosa hot with:

• Coconut Chutney
• Sambar
• A side of spicy podi (gunpowder)

Storage Instructions

• Potato Masala: Leftover potato masala can be stored in an airtight container in the refrigerator for up to 3 days.
• Dosa Batter: Dosa batter can be stored in the refrigerator for up to 5 days.

FAQs

What type of oil is best for making dosas?

Sunflower oil or vegetable oil work well. You can also use coconut oil for a slightly different flavor.

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.

How do I get the dosa crispy?

A hot griddle, a thin batter, and a little oil are the keys to a crispy dosa.

What is hing and can I skip it?

Hing (asafetida) is a pungent spice that adds a unique flavor to South Indian dishes. You can skip it if you can’t find it, but it won’t be quite the same.

What is the ideal consistency for dosa batter?

The batter should be pourable, like pancake batter. If it’s too thick, add a little water.