Our masala dosa recipe will treat you and your family to the popular Indian breakfast. Featuring a crepe-like crispy round perfect for folding your favorite toppings into, everyone will love these. Our recipe offers the perfect blend of spicy potatoes and crispy dosa.
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What is Masala Dosa?
Masala dosa is a popular Indian breakfast. Dosa are an Indian style crepe that use fermented batter to create a crispy, tangy treat. Masala is an aromatic, flavorful spice blend that is often used to flavor potatoes that you stuff into the masala dosa.
The end result is a crispy shell covering well seasoned potatoes. It is served with Sambar and Coconut Chutney.
Masala is a bit of a catch all term for a mix of Indian spices. In other words, there is no set of spices that have to go into a masala.
That said, masala spices tend to have a warming, aromatic quality. Though it can be spicy, the overall flavor is the most important aspect of making a masala.
Masala has an aromatic, warming flavor. It is a tasty blend of spices that give the potatoes we use in this recipe a tremendous amount of flavor.
The dosa has a bit of crispy, somewhat sour flavor that compliments the masala perfectly.
Dosa are similar to crepes in that they are very thin, somewhat crispy rounds that you can fold up and put other ingredients into. The dosa batter is fermented, which gives the wrap a bit of a tangy or sour flavor.
Masala dosa is simply a dosa that you stuff with spices and, as in our recipe, potatoes. The result is a crispy wrap with soft, flavorful potatoes in the middle.
Curry and masala are two variations of spice mixes. While they can be similar, they often differ in their focus.
Curry mixes tend to have an earthy flavor, while masalas tend to have a warming, aromatic flavor. Both can have some heat added as well to give them a bit of a spicy kick.
Masala Dosa Recipe Ingredients
When you make this masala dosa recipe, you’ll need:
- Dosa Batter and oil or butter for the pan
- Oil - We use lighter tasting oils like olive oil, but you can use your preferred oil.
- Onions - You can use white or yellow onions, both work fine.
- Potatoes - We recommend soft skinned potatoes, like white or Yukon gold, to make it easier to peel, but you could use other varieties if you don’t have these on hand.
- Cumin seeds
- Mustard seeds
- Red whole chili
- Curry leaves
- Turmeric
- Urad dal
- Cashews - You can skip these if you have an allergy to them.
- Chana dal
- Ginger
- Green chilies
- Freshly squeezed lemon juice - In a pinch, bottled lemon juice could work.
- Fresh cilantro - This is for garnish, so you could skip if you prefer.
You can use just about any variety you like, but we recommend using a thinner skinned potato. This makes it easier to peel them once cooked. Some good varieties include white, yellow or gold, and red. Russet and Idaho potatoes have thicker skins, and while you could use them, they are a bit harder to peel.
When we make dosa batter, we use the Instant Pot’s yogurt mode to make life easier. Using this setting takes the guesswork out of keeping it warm enough to ferment.
When you use the Instant Pot, it will take about 10 to 12 hours for the dough to rise. You’ll know it is ready once the dough has doubled in size.
But, keep in mind, the time will vary some based on where you live. If you live in a cooler environment, you might have to wait a longer time than if you live in a warmer climate.
Step By Step Recipe
Step 1 : - How to Make Masala for Dosa
When you are ready to make masala for dosa, here’s what you need to do.
- First, pour a cup of water in the inner pot of the Instant Pot.
- Next, place 4 potatoes in a steamer basket and then place the steamer basket in the inner pot with the water.
- Close the lid and then seal the vent and pressure cook the potatoes for 8 minutes followed by a natural pressure release when the timer goes off.
- Once the potatoes have finished cooking and have cooled enough to handle, peel and dice them into roughly 1 inch cubes.
- In a pan, heat oil over medium high heat and then add the red chili and mustard seeds. When the seeds start to sputter and spit, add the chana dal, urad dal, cashews, and ginger and then fry it all until the color changes to slightly red.
- Next add the onions, green chilies, and curry leaves, and cook until the onions become translucent and soft.
- Next, add the turmeric and cook for another minute.
- Finally, add the potatoes, salt, lemon juice, and cilantro leaves to the mix. Give it all a stir and then cook for 1 more minute. You can sprinkle in a bit of water if the potatoes start to stick to the pan at all.
The potatoes are now ready to add to the dosa.
Step 2 -How To Make Masala Dosa
When you are ready to make the masala dosa, here is what you need to do.
- First, heat a cast iron or crepe pan over medium heat. If using a cast iron pan, coat the pan with oil but do not spread oil for any other pan.
- Next, scoop a ladle full of dosa batter and pour it in the center of the hot pan.
- Working quickly, spread the batter in a circular motion starting from the center and moving outwards to form a thin round layer, just like a crepe.
- Next, take a teaspoon of oil, ghee, or butter and spread it uniformly around the outside of the dosa.
- With the oil in place, add about 2 tablespoons of potato masala in the center of the dosa.
- Continue roasting the dosa on medium heat until the base becomes crispy and you start noticing the bottom of the dosa starting to turn brown.
- Finally, gently scrape off the edges and fold the dosa to cover the masala, matching the edges.
- Serve it warm with Sambar and Coconut Chutney.
Masala Dosa Filling Recipe Variations
Dosas are an Indian style crepe that you can fill with a variety of different veggies and spices. In a lot of ways, you are only limited to your imagination and what you can physically fit into the dosa itself.
If you are feeling creative, you can experiment with some of these flavors:
- Mix of diced, roasted veggies
- Mushrooms and cheese
- Air fried cauliflower or broccoli
- Your favorite variety of tofu
- Use south-western spices on the potatoes along with your favorite cheese
- Use a combination of salt, pepper, and cheese for a simpler
- Experiment with different spice combinations
- Stuff with spinach or add spinach to the recipe
To make crispy dosa, you will want to follow some of these tips and suggestions for best results:
Heat the dosas over medium heat to make the outside crispy and keep the inside tender.
Use a cast iron skillet or other heavy bottom pan for even heating.
Adjust the rice to lentils ratio slightly to add a bit more rice. Rice gives the dosa the crispy texture.
Make sure to coat the pan in oil or butter. Some people use an onion to spread oil around the pan to help ensure an even layer of oil.
Tips and Troubleshooting Masala Dosa
When you make masala dosa, here are some tips to keep in mind:
- To make peeling the potatoes easier, cook them first, let them cool slightly, and then peel them
- Use a cast iron pan or dosa specific pan
- Make sure to spread oil around the pan when using a cast iron skillet
- When heating the pan, use medium heat and make sure the entire pan is hot
- Add more rice to your dosa batter to give them a crispier dosa
Masala dosa make for a breakfast option and many areas in India offer it as such. You could serve it with your favorite breakfast sides or on their own. Either way, you will not be disappointed.
You can also serve masala dosa for lunch or dinner if you like. If you are looking to fill out a bigger meal, you could serve them with some of these tasty options like Idli Sambar and Coconut Chutney.
You can store your dosa batter for about one day in the fridge once you have fermented it. The batter will keep fermenting, which means it will start to become more sour and bitter tasting.
When you make more dosa batter than you need, you can freeze it for up to 1 month. To use, take it out of the freezer a few hours before you need it and then make the dosa with the thawed batter.
Once you have stuffed and made the masala dosa, we recommend eating them fresh. If you need to store them, you can allow them to cool completely and then place them in an airtight container. You can store them for about 3 to 4 days.
When you want to eat them, you could serve them cool, or you can heat them in a pan with a small amount of oil, flipping occasionally, until they have warmed through.
Let us know what you think
If you make this delicious recipe, let us know how it went! When you make this, be sure to take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind!
More Recipes that you will like
Masala Dosa Recipe
Our masala dosa recipe will treat you and your family to the popular Indian breakfast. Featuring a crepe-like crispy round perfect for folding your favorite toppings into, everyone will love these. Our recipe offers the perfect blend of spicy potatoes and crispy dosa.
Ingredients
For Masala Stuffing
- Oil 2 tbsp
- Onions, finely diced 2 medium sized
- Potatoes 4, diced
- Cumin seeds, 1 tsp
- Mustard seeds, 1 tsp
- Red whole chili 2
- Curry leaves 6
- Turmeric ½ tsp
- Urad dal, 1 tsp
- Cashews 2 tbsp
- Chana dal 1 tsp
- Ginger 1 tsp, finely chopped
- Green chilies 2, finely chopped
- Freshly squeezed lemon juice, 1 tbsp
- Fresh cilantro to garnish
Instructions
Dosa Batter Recipe, click here
First you will need Dosa batter to make Masala Dosa, so check out how we make our own dosa batter at home and ferment it in the Instant Pot, here.
How to Make Masala for Dosa
When you are ready to make masala for dosa, here’s what you need to do.
- First, pour a cup of water in the inner pot of the Instant Pot.
- Next, place 4 potatoes in a steamer basket and then place the steamer basket in the inner pot with the water.
- Close the lid and then seal the vent and pressure cook the potatoes for 8 minutes followed by a natural pressure release when the timer goes off.
- Once the potatoes have finished cooking and have cooled enough to handle, peel and dice them into roughly 1 inch cubes.
- In a pan, heat oil over medium high heat and then add the red chili and mustard seeds. When the seeds start to sputter and spit, add the chana dal, urad dal, cashews, and ginger and then fry it all until the color changes to slightly red.
- Next add the onions, green chilies, and curry leaves, and cook until the onions become translucent and soft.
- Next, add the turmeric and cook for another minute.
- Finally, add the potatoes, salt, lemon juice, and cilantro leaves to the mix. Give it all a stir and then cook for 1 more minute. You can sprinkle in a bit of water if the potatoes start to stick to the pan at all.
The potatoes are now ready to add to the dosa.
How To Make Masala Dosa
When you are ready to make the masala dosa, here is what you need to do.
- First, heat a cast iron or crepe pan over medium heat. If using a cast iron pan, coat the pan with oil but do not spread oil for any other pan.
- Next, scoop a ladle full of dosa batter and pour it in the center of the hot pan.
- Working quickly, spread the batter in a circular motion starting from the center and moving outwards to form a thin round layer, just like a crepe.
- Next, take a teaspoon of oil, ghee, or butter and spread it uniformly around the outside of the dosa.
- With the oil in place, add about 2 tablespoons of potato masala in the center of the dosa.
- Continue roasting the dosa on medium heat until the base becomes crispy and you start noticing the bottom of the dosa starting to turn brown.
- Finally, gently scrape off the edges and fold the dosa to cover the masala, matching the edges.
- Serve it warm with Sambar and Coconut Chutney.
Notes
What Can I Do to Make Crispy Dosa?
To make crispy dosa, you will want to follow some of these tips and suggestions for best results:
- Heat the dosas over medium heat to make the outside crispy and keep the inside tender.
- Use a cast iron skillet or other heavy bottom pan for even heating.
- Adjust the rice to lentils ratio slightly to add a bit more rice. Rice gives the dosa the crispy texture.
- Make sure to coat the pan in oil or butter. Some people use an onion to spread oil around the pan to help ensure an even layer of oil.
Tips and Troubleshooting Masala Dosa
When you make masala dosa, here are some tips to keep in mind:
- To make peeling the potatoes easier, cook them first, let them cool slightly, and then peel them
- Use a cast iron pan or dosa specific pan
- Make sure to spread oil around the pan when using a cast iron skillet
- When heating the pan, use medium heat and make sure the entire pan is hot
- Add more rice to your dosa batter to give them a c
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About Anvita
Hi! I’m Anvita, the founder of The Belly Rules The Mind. I was born and raised in India but now I reside in the United States.
I love to travel and experience different cultures and cuisines. Having lived in different countries across the globe like, India, Australia, Germany and United States has taught to enjoy and appreciate culinary experiences. I believe that food brings people together.
As a self taught cook, I am always trying new recipes and variations to see what tantalizes my family's tastebuds. I am always trying to replicate meals from around the world that we have cherished. Hope you enjoy them too. Read more
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