Masala Dosa
Recipe Summary
- This video guides you through making crispy Masala Dosa from scratch, complete with a flavorful peanut chutney and a vibrant potato-vegetable filling. The batter is prepared by soaking rice and urad dal overnight, ensuring a perfect texture for the dosa.
All Ingredients - For Chutney
- Peanuts 1/2 cup
- Chana Dal 1/4 cup
- Garlic 2-3 cloves
- Ginger 1 inch piece
- Green Chilies 2-3
- Water 1/2 cup
- Salt to taste
- Tamarind Puree 1-2 tbsp
- Mustard Seeds 1 tsp
- Dry Red Chilies 2-3
- Curry Leaves 5-6 leaves
- Mustard Oil 1 tbsp
All Ingredients - For Dosa Filling (Masala)
- Boiled Potatoes 2-3 medium
- Mustard Seeds 1 tsp
- Dry Red Chilies 2-3
- Curry Leaves 5-6 leaves
- Oil 1-2 tbsp
- Turmeric Powder 1/2 tsp
- Salt to taste
- Chopped Onions 1 medium
- Grated Carrots 1/2 cup
- Grated Beetroot 1/4 cup
All Ingredients - For Dosa Batter
- Rice 2 cups
- Urad Dal 1 cup
- Water as needed
- Salt to taste
- Oil as needed
Tools You'll Need
- Pan
- Tawa
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Tamarind paste?
- 1 tbsp lime juice + 1 tbsp brown sugar (per 1 tbsp paste)
- Pomegranate molasses (1:1)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Dosa Batter
Soak rice and urad dal overnight. In the morning, grind them into a smooth batter. Let it ferment for several hours or overnight until it doubles in volume. Add water and salt to adjust to a pourable consistency.
Step 2: Roast Chutney Ingredients
In a pan, dry roast 1/2 cup peanuts, 1/4 cup chana dal, 2-3 garlic cloves, and a 1-inch piece of ginger until fragrant, about .
Step 3: Blend Chutney Paste
Transfer the roasted ingredients to a mixer jar. Add 2-3 green chilies and 1/2 cup water. Blend until a smooth paste is formed.
Step 4: Temper Chutney
Heat 1 tbsp mustard oil in a small pan. Add 1 tsp mustard seeds, 2-3 dry red chilies, and 5-6 curry leaves. Let them splutter for about .
Step 5: Combine Chutney
Turn off the heat. Pour the blended chutney paste into the tempering pan. Add salt to taste and 1-2 tbsp tamarind puree. Mix well until all ingredients are combined.
Step 6: Prepare Dosa Filling Base
Heat 1-2 tbsp oil in a pan. Add 1 tsp mustard seeds, 2-3 dry red chilies, and 5-6 curry leaves. Let them splutter. Then add 1/2 tsp turmeric powder and salt to taste. Immediately add 2-3 medium mashed boiled potatoes.
Step 7: Cook Dosa Filling
Fry the potato mixture for , stirring continuously. Then add 1 medium chopped onion, 1/2 cup grated carrots, and 1/4 cup grated beetroot. Mix everything well and cook for another until the vegetables are slightly softened and well incorporated.
Step 8: Cook Dosa
Heat a non-stick tawa over medium heat. Lightly grease it with oil using a brush. Sprinkle a few drops of water to cool the tawa slightly, then wipe it clean with a cloth. Pour a ladleful of dosa batter onto the center of the tawa and spread it outwards in a circular motion to form a thin dosa.
Step 9: Assemble Masala Dosa
After , when the edges start to crisp and the surface shows bubbles, drizzle a little oil around the edges. Spread a generous amount of the prepared potato-vegetable filling on one half of the dosa. Cook until the dosa is golden brown and crispy.
Step 10: Fold and Serve
Carefully fold the dosa in half, enclosing the filling. Remove from the tawa and serve hot with the prepared peanut chutney.
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