Masala Dosai Recipe | Masal Dosa Recipe
Crispy dosa with Potato Filling!
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
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
Equipments Needed
- Tawa
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 93kcal
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.
Print Recipe
Ingredients
- 4 Cups Dosa Batter 1 Cup - 250ml
- 1 tbsp Oil for Cooking Dosa
Ingredients for Potato Masala
- 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
For Tempering
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- 2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
Instructions
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
- Serve the yummy Masala Dosa hot and enjoy the taste!
Notes
- We can add chopped potatoes instead of mashed potatoes
- To get crispy dosa, the batter should not be so thick or so thin. The batter should be like bajji batter
- We can make batter with 4 cups rice flour, 1 cup urad dal flour, 1/2 teaspoon ground fenugreek and soak for about 4 hours and grind the urad dal batter separately and then prepare the rice batter. Ferment for 8 hours, until bubbly, Add Salt and the dosa batter is ready!
- The same potato stuffing can also be used to stuff roti and give to kids as lunch box dish
Nutritional Info
Nutrition Facts
Masala Dosai Recipe | Masal Dosa Recipe
Amount Per Serving (1 Dosa)
Calories 93
Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 12g4%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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| 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
- Serve the yummy Masala Dosa hot and enjoy the taste!
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| Masala Dosai Recipe | Masal Dosa Recipe |
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Great post….
Dear subbuji,wonderfully explained and pictures are very good. I am going to prepare this for my family. Thanks arthy
Awesome post.
Specially that images help me lot.
Thanks for this awesome post.
Roti Makers Reviews
Very nice post about Masala dosa recipe! Roti Makers Reviews
I love masala dosa and the way you have presented the dish is awesome and commendable.
You can check out roti maker reviews here.
what was the tawa..which brand?cast iron?
I have used Prestige non stick tara