Masala Dosa Recipe- Veggie Loaded & Restaurant-Style

Last Updated on 4 months by Neha Deshmukh

Masala Dosa Recipe – Veggie Loaded & Restaurant-Style

Hey everyone! If you’ve ever dreamed of recreating that perfect, crispy, veggie-packed Masala Dosa you get at your favourite South Indian restaurant, 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 trust me, the reward is so worth it! This recipe is my go-to, and I’m excited to share it with you.

Why You’ll Love This Recipe

This Masala Dosa isn’t just about taste; it’s about the experience. It’s crispy, flavourful, and loaded with delicious veggies. It’s a complete meal in itself, and honestly, it’s a guaranteed crowd-pleaser. Plus, it’s surprisingly easy to make once you get the technique down. Get ready to impress your family and friends!

Ingredients

Here’s what you’ll need to whip up these amazing dosas:

• 1 cup dosa batter
• 3 tsp oil
• 1 onion
• 3 tbsp capsicum (bell pepper)
• 1 tomato
• 6 tbsp boiled vegetables (peas, potato, cauliflower)
• 6 tbsp tomato sauce
• 3 tbsp coconut chutney
• 6 tbsp chilli sauce
• 1.5 tsp pav bhaji masala powder
• Salt to taste
• 3 tsp butter
• 2 tsp coriander leaves (cilantro)

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Dosa Batter: This is the star! You can absolutely make your own (there are tons of recipes online!), but a good quality store-bought batter works great too, especially when you’re short on time. I usually prefer a slightly fermented batter for that extra tang.
• Pav Bhaji Masala: Don’t skip this! It adds a unique and incredibly delicious flavour that really elevates the dosa. MDH or Everest are popular brands, but use your favourite.
• Coconut Chutney: Regional variations are huge here. Some people prefer a spicier chutney, others a sweeter one. Feel free to use your family’s recipe or your favourite store-bought version. I love a fresh, homemade coconut chutney with a hint of ginger.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the dosa tawa (a flat griddle) and grease it with oil. Wipe clean with a kitchen towel – you want a smooth surface.
2. Sprinkle a little water on the hot tawa and wipe it quickly with a clean kitchen towel. This cools it down slightly and helps create that signature crispy texture.
3. Pour about 1/2 cup of dosa batter onto the tawa. Using the back of a spoon, spread it out thinly in a circular motion, working from the centre outwards.
4. Now for the fun part! Sprinkle chopped onions, capsicum, and tomato over the dosa. Add the mashed boiled vegetables on top.
5. Drizzle with tomato sauce, dollops of coconut chutney, and chilli sauce. Sprinkle with pav bhaji masala powder and a pinch of salt.
6. Add little knobs of butter all over the toppings. Gently mash everything together without breaking the dosa.
7. Let it simmer for about a minute, until the base turns golden brown and beautifully crispy.
8. Garnish with fresh coriander leaves. Carefully fold the dosa in half and serve immediately with extra chutney!

Expert Tips

• Heat Control is Key: Keep the flame on low to medium-low. This prevents the dosa from burning before the inside is cooked.
• Thin Batter = Crispy Dosa: The thinner you spread the batter, the crispier your dosa will be.
• Don’t Overload: While we love a veggie-loaded dosa, too many toppings can make it difficult to cook evenly.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Option: Simply substitute the butter with a little extra oil. It won’t have quite the same richness, but it’ll still be delicious!
• Gluten-Free: Good news! Masala Dosas are naturally gluten-free, as long as your dosa batter doesn’t contain any gluten ingredients.
• Spice Level: Adjust the amount of chilli sauce to your liking. My friend, Priya, loves to add a pinch of red chilli powder for an extra kick.
• Festival Adaptations: In my family, we always make Masala Dosas for special South Indian festivals like Pongal. It’s a hearty and festive breakfast!

Serving Suggestions

Masala Dosa is fantastic on its own, but here are a few things that go perfectly with it:

• Sambar: A lentil-based vegetable stew.
• Coconut Chutney: A must-have!
• Tomato Chutney: Adds a lovely tangy flavour.
• A cup of hot filter coffee: The perfect way to finish the meal.

Storage Instructions

Leftover dosa batter can be stored in the refrigerator for up to 3 days. Give it a good stir before using. Unfortunately, cooked dosas are best enjoyed fresh, as they lose their crispness quickly.

FAQs

Let’s answer some common questions:

• What is the best way to make crispy dosas? A hot tawa, a thin batter, and a little water sprinkled on the surface are your best friends!
• Can I make the masala filling ahead of time? Absolutely! You can prepare the boiled vegetables and chop the onions, capsicum, and tomato a day in advance. Store them separately in the fridge.
• What kind of oil is best for making dosas? Groundnut oil (peanut oil) is traditionally used, but any neutral-flavoured oil like sunflower or vegetable oil will work well.
• What is the difference between different types of dosa chutney? There are so many! Coconut chutney is the most common, but you’ll also find tomato chutney, mint chutney, and more, each with its own unique flavour profile.
• Can I use store-bought dosa batter? Yes, definitely! It’s a great option when you’re short on time. Just make sure to check the expiration date.

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