Name: Masala Dosai Recipe | Masal Dosa Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 Cups Dosa Batter (1 Cup - 250ml); 1 tbsp Oil (for Cooking Dosa); 3 Potato; 2 Onion (Thinly Sliced); 2 tbsp green peas; Few Curry Leaves; 2 Green Chili; 1/2 tsp Turmeric Powder; Salt (As Needed); 5 Cashews (Optional); 1 tbsp Oil; 1 tsp Mustard Seeds; 2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)

Crispy dosa with Potato Filling!

5 from 1 vote

Masal Dosa, a very popular dosa variety in every home and restaurants Crispy Dosa is stuffed with potato masala and served with sambar and other chutneys like Corainder Chutney, Tomato chutney and Coconut Chutney.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

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Reading Time: 6 minutes

Masala Dosa, is a delicious and appetizing breakfast dish. Its popular across many countries. In fact its in top 50 global dishes list released by CNN couple of years before. All Indian Restaurants surely have this Masala Dosai as one of their special dishes in their menu card. Many of us love to order Masala Dosai whenever we go to restaurants as we always make simple and plain dosa often in our homes. Also Masala dosai are rich in calories so we don’t frequently do it. But we can prepare restaurant style Masala Dosai at home easily and quickly. We have to first do the filling. Then using our idli / dosa batter, we need to make thin dosa and keep the filling in the middle and then finally roll it like a cylinder and serve with yummy sambar or chutneys.

Recipe Card:

Masala Dosai Recipe | Masal Dosa Recipe

Method for Filling:

Roast the cashews in little ghee and keep it ready. Heat the pan and add a teaspoon of oil. Once the oil is hot add the mustard seeds. The mustard seeds will start sputtering. Now add the Channa dal and fry till its colour changes to light brown. Then add the curry leaves, chopped green chillies and mix well. After about another 30 seconds, add thinly chopped onions and cook till the onions are transparent.

Add Turmeric and mashed potatoes and mix well. Also add Salt.

Add Green Peas and mix the mixture well. If the filling is very dry, sprinkle little water and mix well . After about 2 minutes, add broken cashew and switch off the flame. The masala filling is ready to accompany Dosa

Method for Masala Dosa:

If you are going to use the freshly fermented idli/dosa batter then you may need to add little water to make the consistency a little thinner so that we could get thin and crispy dosas. Take a tawa and place it in the flame. Grease it with little oil. Check the hotness of tawa by sprinkling little water, if we get the oozing sound, then our tawa is ready. Sometimes, we may not be able to flip our dosa and it gets stuck to the tawa which annoys us. To over come that, we could sprinkle pinch of salt or rub the tawa with halved potato or onion to make our tawa ready. I have practically used salt or potato at times so that my dosa comes out perfectly. So once our tawa is hot and ready, pour 1 ladle of batter in the middle

Using the back of the ladle flatten the dosa to make it a thin circle. Add little oil around the dosa.

After 10 seconds, use the back of the ladle again to flatten the places where we have more batter. After a minute, our dosa would have cooked in the bottom. We don’t need to flip the dosa as it is very thin and would have cooked nicely. Place a tablespoon full of potato filling in the middle. Gently lift the dosa with a spatula or spoon in one corner

Roll the dosa with the filling inside like a cylinder or just close the dosa to cover the masala. Place the yummy Masala Dosa in a serving plate and repeat the previous steps for the rest of the batter