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)
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
South Indian Masala Dosa with Potato filling
Prep Time : 30 mins(excluding soaking time)
Cook Time : 20 mins
Serves:3-4
Recipe Category: Breakfast
Recipe Cuisine: South Indian
Author:Padhu Sankar
Serves:3-4
Recipe Category: Breakfast
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed for Masala Dosa Batter
Par boiled Rice -1 1/2 cup (Idli 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
Ingredients needed
for the potato filling for Masala dosa
Potatoes – 500 gms /2 cups heaped boiled and mashed
Onion -2 or 1 cup thinly sliced
Ginger – 1 inch piece
Green chilli – 2-3 (finely chopped)
Tomato -1 small (optional)
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)
Method
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, 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)
Preparation for masala dosa filling
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, finely chop green chillies and ginger.
Method
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)
Add turmeric powder, chopped tomatoes and salt needed.
Add 1/2- 3/4 cup of hot water, when water starts boiling, add the mashed potatoes. Mix well and cook for few minutes (around 5-6 mins) until everything gets blended well. Do not add too much water, then the dosa will become soggy.
Switch off the flame. Our filling for the masala dosa is ready.
Making of masala dosa
Now we will prepare the masala 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)
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.
Masala dosa is ready to be served. You can fold it into half or as shown above or into a triangle. Repeat the process for the rest of the batter. Serve with chutney and sambar of your choice.
Note – Serve this South Indian Masala dosa piping hot from the tawa.
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| Masala dosa with potato filling-coconut chutney–tomato chutney–sambar |
This potato sabji can also be used as a stuffing for sandwich toast. The potato stuffing given above can be used for 7-8 dosas.
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superb dosa and my favorite too 🙂
yummy masala dosa! it has been a while since I had it
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My favorite,looks so inviting..
Cant stop drooling here, crispy masala dosa makes me hungry.
wow…looks great..
Tempting dosa…Love them anytime..:)
Crispy doses r my favourite too:)
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
Love masal dosas to the core… yummy
Very tempting and inviting masala dosa, my all time favourite. Love your presentation.
Dosa looks nice and yummy – Visit My Site
This is a fantastic recipe Padhu, the dosa was so crispy and very tasty. Best dosa recipe ever. thank you
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
looking veary nice i making yesterday veary testy,
love potato masala good testy.
Extremely good and filling
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!
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
Padhu i am very much happy with your recipe like u r attitude and kindness of sharing with everyone keep it on ….
I make a pretty scrumtious dosa but this looks even better. I'm assuming you're using peeled/skinned tur dal?
Thanks,
Jacob V.
I'm a first time cook and I used the instructions on your blog to the T. Turned out amazing!!
i have done today as per ur instructions.. really nice it was.. liked it by my family.. thank u so much..
Always felt eating masal dosa at restaurant to be junk food. Loved making at home. Only it's a bit too time consuming as a breakfast…..
Great taste…..thanks
Was looking for a traditional dosa filling so I was happy I fond a receipe
I make dosa on iron tawa did not come out well luckily it did not get wasted
I appreciate your patience in explaining every simple step of how to fry the dosa
I am going right away to try it. Chutney and sambhar ready.
Thank u very much….yummy dish
Crispy dosa. Amazingly tasty aloo bhai, neither too spicy nor bland. Gives a very refreshing taste. I love masala dosa but never found the right taste of bhaji anywhere. This recipe is amazing. Now I get masala dosa aloo bhaji breaks. Lol. Thank you so much. Great admirer of yours.
wav i love this masala dosa recipee thanks mam for this best tip.
Are chana dal and chana gram same
Split Bengal gram dal is chana dal in Hindi.
This came out so well…I used ready made batter. But your steps are so great..
Very well explained for beginners. I tried the whole recipe and everyone loved it. Thank u so much for ur patient writing.
This is delicious and super easy. Thank you
This is not masala dosa. Wherre is the masala in it ?
This is Tamil Nadu style Masala dosa. The potato filling is the masala.
Thank u for that delicious recipe. Transported me to my childhood days where my Tamilian friends mom made the tastiest masala dosa!! I added a bit of garlic too! This is as authentic as it gets!!! My husband just had the best !!! Yumm