Thursday, December 6, 2012

Masala Dosa Recipe-How to make Masala Dosa (potato filling)

A masala dosa is made by stuffing a dosa with lightly cooked potatoes, onions, green chilli and spices. According to Wikipedia  Masala dosa is listed as number 49 on World's 50 most delicious foods complied by CNN in 2011. It is also cited as top ten tasty foods of the world (2012).Masala dosa is one of my favorite food.Today we will learn how to make masala dosa with potato filling following this simple recipe.(South Indian style with step by step pictures)

Masala dosa
Masala dosa with sambar and potato bhaji
Before going to the masala dosa batter recipe, I would like to say a few things.You can use the regular dosa batter for making masala dosa. Refer the link given below.  I am giving another batter recipe specially for masala dosa. I have tried this several times and it is tasty, has a nice brown color, but you must have the dosa hot.

Dosa Batter recipe

Masala dosa batter recipe

Par boiled Rice -1 1/2 cup (Idly pulungal arisi)
Raw rice - 1/2 cup
Whole urad dal (without skin) -1/2 cup
Fenugreek seeds -1/2 tsp
Channa dal / bengal gram/kadalai paruppu - 2 tbsp
Tur dal - 1 1/2 tbsp
Salt needed


Soak par boiled rice, raw rice, urad dal, fenugreek seeds, bengal gram, tur dal in enough water for 4-5 hours.

Wash and grind everything together to a smooth texture adding water, a little at a time. I used the wet grinder for grinding. Add needed salt and leave it overnight to ferment. The fermenting time differs according to the climatic conditions.

Before making dosa, add a tsp of sugar, little water and mix well to get the dosa batter consistency. The batter is ready to make masala dosa. Now we will see how to make filling for masala dosa (potato filling or potato bhaji)

Filling for Masala dosa

Ingredients needed

Potatoes - 500 grams
Onion -2 medium size
Ginger - 1 inch piece
Green chilli - 2-3 (finely chopped or slit)
Turmeric powder - 1/4 tsp
Curry leaves - few tender ones
Salt needed

For the seasoning

Oil -2 tbsp
Mustard - 1 tsp
Urad dal -3/4 tsp
Bengal gram/channa dal - 3/4 tsp
Hing/Asafoetida - a pinch

Oil for making dosa - (sesame seed oil preferable)


Wash and cut potatoes into half and pressure cook  for 3 whistles. After it cools, peel the skin and mash it well.( not to a fine paste) Keep it aside.

Cut onions lengthwise, slit green chilli and finely chop ginger.


Heat oil, add mustard seeds, when it splutters, add hing, urad dal and channa dal.

When dal turns golden brown, add thinly sliced onions, green chilli, ginger and curry leaves. Saute for a few minutes until onion turns pink. (do not brown the onions)

filling for masala dosa

Add turmeric powder, mashed potatoes and salt needed.

how to make potato filling for masala dosa

Cook for few minutes (around 5-6 mins) until everything gets blended well. Switch off the flame.Our filling for the masala dosa is ready. Do not add water, then the dosa will become soggy. If needed you can add just a tbsp of water.

potato filling for masala dosa

Now we will prepare the dosa. Heat a non stick or iron tawa, add a drop of oil and rub half an onion on it. Once the tawa is heated, bring the flame to medium and pour a ladle of batter in the center.

Using the back of the ladle, spread the batter in a circular motion as seen in the picture below. Drizzle a tsp of oil around the dosa and close it with a lid. (masala dosa should not be thick)

how to prepare masala dosa

Once the edges starts browning and the dosa is cooked, reduce the heat, add 2-3 tbsp of potato masala, a little butter (optional ) and fold the dosa. Remove from tawa and serve hot. Note - Since we are closing it with a lid, there is not need to cook the other side.

how to make masala dosa

Masala dosa is ready to be served. You can fold it into half or as shown below or into a triangle. Repeat the process for the rest of the batter. Serve with chutney and sambar of your choice.

Masala dosa with potato filling
Masala dosa with potato filling
Note - Serve the dosa piping hot from the tawa.

This potato sabji can also be used as a stuffing for sandwich toast.

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  1. superb dosa and my favorite too :)

  2. yummy masala dosa! it has been a while since I had it

  3. Cant stop drooling here, crispy masala dosa makes me hungry.

  4. Tempting dosa...Love them anytime..:)

  5. Instead of sugar add 1 tablesppon of rice powder for every 2 dosa battar also add water and mix well before spreading on tawa it will be very crispy

  6. Love masal dosas to the core... yummy

  7. Very tempting and inviting masala dosa, my all time favourite. Love your presentation.

  8. This is a fantastic recipe Padhu, the dosa was so crispy and very tasty. Best dosa recipe ever. thank you

  9. Dear padhu I'm a gr8 admirer of ur cooking .I'm a 1st time cook n ur simplicity in describing d steps n pleasant way of presentation r really helping me a lot. Thank u

  10. looking veary nice i making yesterday veary testy,

  11. love potato masala good testy.

  12. Love the look of this recipe and it's so inspiringly presented. Only thing is, for a novice like me - could anyone tell me whether you have to soak and/or cook the chan dal and urad dal before adding to the masala mixture? I'd really appreciate some help!

  13. Jon Ray - It is very clear in the picture. You have to cook or saute the dal in 2 tbsp of oil until it turns golden brown for the masala mixture

  14. Padhu i am very much happy with your recipe like u r attitude and kindness of sharing with everyone keep it on ....

  15. I make a pretty scrumtious dosa but this looks even better. I'm assuming you're using peeled/skinned tur dal?

    Jacob V.

  16. I'm a first time cook and I used the instructions on your blog to the T. Turned out amazing!!

  17. i have done today as per ur instructions.. really nice it was.. liked it by my family.. thank u so much..


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