VeganSouth Indian
South Indian Breakfast · South Indian
Masala Dosa
A masala dosa recipe: crisp fermented rice and lentil crepes filled with a turmeric potato masala tempered with mustard seeds and curry leaves.
By The JollyRoses Kitchen · Updated
- Prep
- 30 min
- Cook
- 1 hr
- Total
- 18 hr 30 min
- Serves
- 5
Vegan Medium Main Course Includes 17 hr hands-off
Masala dosa is a crisp dosa folded around a soft, lightly spiced potato filling, often called potato masala or potato bhaji. It is one of the best-known South Indian restaurant breakfasts and is easy to make at home once you have batter.
The batter is the same one used in our plain dosa recipe, listed here in a smaller batch so this page works on its own. If you have ready-made dosa batter, skip straight to the potato masala and you can have breakfast on the table in about an hour.
Why this recipe works
- The potato masala is tempered with mustard seeds, urad dal, chana dal and curry leaves for crunch and aroma, not just spice.
- Potatoes are boiled whole and roughly crumbled, so the filling stays soft and chunky rather than pasty.
- A half batch of batter makes about 10 dosas, enough for 4–5 people.
- The filling can be made a day ahead and warmed while the pan heats.
Masala Dosa recipe
By The JollyRoses Kitchen · 18 hr 30 min total · Medium
Ingredients
Servings
For the dosa batter (or use 3½ cups ready-made batter)
For the potato masala
For cooking the dosas
Equipment
- Wet grinder or high-powered blender
- Large bowl for fermenting
- Medium saucepan
- Large skillet or kadai for the masala
- Cast-iron or nonstick griddle (tawa)
- Flat-bottomed ladle and thin spatula
Instructions
-
Make the batter (day before)
Rinse and soak both rices together, and the urad dal, chana dal and fenugreek separately, for 4–6 hours. Grind the dal with a little cold water until smooth and fluffy, then grind the rice until smooth with only a very fine grain. Mix with the salt, cover loosely and ferment in a warm spot for 8–14 hours, until risen, bubbly and pleasantly sour. See our plain dosa recipe for full detail.
-
Boil the potatoes
Cover the whole potatoes with cold water, bring to a boil and simmer until a knife slides in easily, 15–20 minutes. Drain, cool slightly, peel and crumble into rough chunks with your hands. Some small pieces and some larger ones give the best texture.
-
Temper the spices
Heat the oil in a skillet over medium heat. Add the mustard seeds; when they crackle, add the urad dal and chana dal and stir until light golden, about 1 minute. Add the curry leaves and asafoetida and stir for a few seconds.
-
Cook the onion
Add the onion, green chilies and ginger and cook, stirring, until the onion is soft and translucent but not browned, 4–5 minutes. Stir in the turmeric.
-
Finish the masala
Add the potatoes, salt and water. Stir and cook for 3–4 minutes, lightly mashing a few pieces, until the filling is soft and holds together loosely. Add a splash more water if it seems dry. Stir in the cilantro and lemon juice and keep warm.
-
Heat the griddle
Thin the batter with a little water until it flows like heavy cream. Heat a cast-iron griddle over medium-high until water drops sizzle away, then wipe with a little oil; heat nonstick over medium only.
-
Cook the dosa
Pour about ⅓ cup batter in the center and spread it quickly in a spiral into a thin round. Drizzle ½ teaspoon oil around the edges and cook until the underside is golden and crisp, 2–3 minutes.
-
Fill and fold
Spoon about ⅓ cup potato masala along the center of the dosa. Fold one side over the filling, then the other, or roll it up. Serve at once and repeat, sprinkling a few drops of water on a cast-iron pan between dosas to keep the heat steady.
Tips for the best masala dosa
- Do not over-mash the potatoes. A chunky filling with some soft, broken pieces is the classic texture.
- Toast the urad and chana dal in the tempering only until light golden; they turn bitter if they get dark.
- For a Mysore-style masala dosa, spread a thin layer of red chutney (red chilies, garlic and a little tamarind ground together) on the dosa before adding the potatoes.
- Make the potato masala the day before and rewarm it with a splash of water while the griddle heats.
- Serve each dosa as soon as it is folded. Dosas soften as they sit, and the filling steams the shell from inside.
Substitutions
Homemade dosa batterAbout 3½ cups ready-made idli/dosa batter from an Indian grocery store.
Yukon Gold or russet potatoesAny all-purpose potato; very waxy potatoes give a firmer, less fluffy filling.
Curry leavesLeave them out if unavailable; there is no close substitute, but the filling is still good.
Neutral oil for the dosasGhee for a richer, buttery dosa (no longer vegan).
All-potato fillingAdd ½ cup cooked green peas or finely chopped carrot with the potatoes for a vegetable masala.
Storing and reheating
Cool the potato masala quickly, refrigerate it in a covered container within 2 hours and use within 3 days; rewarm with a splash of water until hot. Refrigerate fermented batter as soon as it is ready and use within 4–5 days, discarding it if it smells unpleasant, turns pink or grey, or shows any mold. Filled dosas do not store well; cook them to order.
What to serve with masala dosa
- Vegetable Sambar
- Coconut Chutney
- Tomato or red chili chutney
- South Indian filter coffee
Frequently asked questions
What is the filling in masala dosa?
A soft potato filling, often called potato masala or potato bhaji: boiled potatoes cooked with onion, green chili, ginger, turmeric and a tempering of mustard seeds, lentils and curry leaves.
What is the difference between dosa and masala dosa?
Plain dosa is the crisp crepe on its own. Masala dosa is the same crepe folded around spiced potato filling.
Can I use store-bought batter for masala dosa?
Yes. Ready-made idli/dosa batter from an Indian grocery store works well; thin it slightly with water so it spreads easily.
What do you serve with masala dosa?
Sambar and coconut chutney are the classic pair. Tomato chutney or red chili chutney are also common.
Can I make the potato filling ahead?
Yes. It keeps for up to 3 days in the fridge. Warm it in a pan with a splash of water before filling the dosas.
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