Masala Dosa

Masala Dosa:

A south Indian breakfast always has lots of varieties and it is incomplete without Masala Dosa. Masala Dosa are thin crepes which are stuffed with potatoes and onions cooked with spices. Dosa these days can be stuffed with so many fillings. Earlier it used to be only the traditional onion, potato masala that used to be there. Now with the invention of paneer and Chinese, dosas also have lots of variants. J. I am sure many of you would agree that nothing beats Masala dosa and a strong cup of filter kaapi. 😀

A rich breakfast which is best served with chutney/sambhar or just podi.



Makes 4 Masala Dosa

Potatoes: 3 medium sized

Onions: 2 sliced thinly

Turmeric powder: 1 tsp.

To Temper:

Oil 1 tbsp.

Urad dal, Chana dal, mustard seeds: 1 tsp each

Ginger chopped finely: 1 tsp.

Green chilly: 2 finely chopped.

Curry leaves : 1 spring

To garnish: Coriander leaves finely chopped


1.Pressure cook the potatoes and chop them in small pieces. Slice the onions finely.Heat a pan and add “to temper” ingredients. Saute them till golden brown.

2.Add the onions and fry them till golden. Add turmeric powder.

3.Add the mashed potatoes, salt to taste and mix them gently.

4.Add salt as needed and sprinkle little water and close the lid and cook for a couple of minutes in low flame.

5.Garnish with Coriander leaves.

For making Dosa:

Oil/ ghee : as needed to sprinkle.

To make Masala Dosa:

1.Heat the skillet/ tava in which you make dosa, sprinkle some oil and wipe with a tissue paper.Reduce the flame to medium.Pour a big spoon of batter and spread it in circular direction. The main thing here to take care is the movement of hands. It should be very fast for the dosas to be thin.

2.Pour oil/ ghee on the edges of the dosa and a little in the middle.

3.Reduce the flame to medium and allow to cook till golden brown.

4.Flip the dosa and cook for a minute.

5.Re-turn the dosa and add the masala and close it and cook for 10 seconds.

6.Remove on a plate and serve hot with chutney/ sambar/ podi.


The batter should not be very thick or thin. If thick, the spreading will be difficult and the edges thick. Should not be poury either as it would be difficult to spread.

Idli Batter can be used to make dosa.

If the batter is too sour you can make uthappams or Mor (buttermilk ) Appams.





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