Masala Dosa

Crispy, savory crepes filled with a spiced potato mixture – a quintessential South Indian breakfast.

⏱Prep: 20 min

🔥Cook: 25 min

⏲Total: 45 min

🍽4 servings

Vegetarian

Ingredients

Tap to check off

Step-by-step

**Prepare the Potato Masala:** Heat 2 tbsp oil in a pan. Add mustard seeds and urad dal (if using); let them splutter. Add curry leaves, green chilies, and grated ginger, sauté for 30 seconds.
Add the chopped onion and a pinch of salt; cook until onions turn translucent. Stir in turmeric powder and cook for another minute.
Add the roughly mashed potatoes and salt to taste. Mix well, breaking any large lumps, and cook for 3-5 minutes until heated through and well combined. Set aside.
**Prepare the Dosa:** If the dosa batter is too thick, add a little water (1-2 tbsp at a time) to achieve a pourable, smooth consistency, like thin pancake batter.
Heat a non-stick tawa or cast-iron griddle over medium-high heat. Once hot, sprinkle a few drops of water; if it sizzles and evaporates quickly, the tawa is ready. Wipe clean with a cloth.
Pour a ladleful of batter onto the center of the tawa. Using the back of the ladle, quickly spread the batter outwards in a circular motion to form a thin, even crepe.
Drizzle 1/2 tsp of oil or ghee around the edges and over the dosa. Cook until the bottom turns golden brown and crispy, and the edges start to lift (about 2-3 minutes).
Place a spoonful or two of the potato masala filling in the center of the cooked dosa. Fold the dosa in half or roll it up.
Remove the dosa from the tawa and serve immediately with sambar and coconut chutney. Repeat with the remaining batter and filling.

Per serving

Make it last

Refrigerator (Batter) 3-4 days

Store leftover dosa batter in an airtight container. It may continue to ferment slowly, becoming more sour.

Refrigerator (Masala) 2-3 days

Store leftover potato masala in an airtight container. Reheat gently on the stovetop or microwave.

Refrigerator (Cooked Dosa) 1 day

Cooked dosas are best eaten fresh, but can be stored in an airtight container. Reheat on a tawa for crispiness.

**Batter Consistency is Key:** For crispy dosas, the batter should be pourable but not too watery. If it’s too thick, dosas will be soft; too thin, they’ll tear.
**Tawa Temperature:** A well-heated tawa is crucial. If it’s too cold, the dosa won’t spread well; too hot, it will cook too fast and stick. Adjust heat between dosas.
**Spreading Technique:** Use a circular motion from the center outwards, applying light, even pressure with the back of the ladle. Practice makes perfect!
**For Extra Crispy Dosa:** Once the dosa is spread, reduce the heat slightly and let it cook longer on one side until deeply golden brown before adding filling.