Authentic Indian Masala Dosa Recipe – Crispy, Spiced & Perfect for Breakfast!
Authentic Masala Dosa Recipe – Crispy, Savory & Flavor-Packed
Introduction
Masala Dosa is a beloved South Indian dish, featuring a crispy, golden dosa (fermented rice and lentil crepe) filled with a spiced potato masala. Originating from Tamil Nadu and Karnataka, this dish is now popular worldwide for its light, crispy texture and flavorful filling.
Masala Dosa is naturally gluten-free, making it a healthy, nutritious, and satisfying meal. It is traditionally served with coconut chutney and sambar (spiced lentil soup). This step-by-step recipe will help you make restaurant-style Masala Dosa at home!
Masala Dosa Recipe
Ingredients
🔹 For the Dosa Batter:
- 2 cups raw rice (idli rice or parboiled rice)
- ½ cup urad dal (split black gram lentils)
- ¼ teaspoon fenugreek seeds
- 1 teaspoon salt
- 1 ½ cups water (for grinding)
🔹 For the Potato Masala Filling:
- 3 large potatoes, boiled & mashed
- 1 tablespoon oil or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 1 teaspoon chana dal (optional, for crunch)
- 1 teaspoon urad dal
- 2 green chilies, chopped
- 1 onion, finely sliced
- 5-6 curry leaves
- ½ teaspoon salt (adjust to taste)
- ¼ cup chopped coriander leaves
- 2 tablespoons lemon juice
🔹 For Cooking the Dosa:
- 2 tablespoons ghee or vegetable oil
🔹 For Serving:
- Coconut chutney
- Sambar (lentil soup)
Instructions
Step 1: Prepare the Dosa Batter (Fermentation Process)
1️⃣ Soak rice and urad dal – Rinse rice, urad dal, and fenugreek seeds separately and soak for 4-6 hours.
2️⃣ Grind to a smooth batter – Blend the soaked ingredients with water, adding gradually until smooth.
3️⃣ Ferment overnight – Pour the batter into a bowl, cover, and leave in a warm place for 8-12 hours until doubled in size and slightly bubbly.
4️⃣ Add salt and mix gently before cooking.
