Indian Masala Dosa Recipe – A Step-by-Step Guide to Making this
Indian Masala Dosa is one of the most popular and beloved dishes in South Indian cuisine, known for its crispy texture, aromatic flavors, and savory filling. This traditional dish consists of a thin, golden-brown crepe made from fermented rice and urad dal (black gram) batter, filled with a spiced mashed potato mixture. The Masala Dosa is typically served with coconut chutney and tangy sambar, making it a complete and satisfying meal.
Whether you’re a seasoned cook or new to Indian cuisine, this Indian Masala Dosa recipe will guide you step-by-step on how to create this classic dish in the comfort of your kitchen.
Nutrition
A typical serving of Indian Masala Dosa provides a good balance of carbohydrates, proteins, and fats. The dosa batter, made from rice and lentils, is a great source of complex carbs, while the mashed potato filling provides a hearty, filling element. The chutneys and sambar served alongside the dosa provide essential vitamins, minerals, and antioxidants.
Nutritional Information per Serving (approx. 1 dosa):
- Calories: 250–300
- Protein: 5–6 grams
- Carbohydrates: 45–50 grams
- Fat: 6–8 grams
- Fiber: 4–6 grams
- Sodium: 200–250 mg
- Sugars: 3–5 grams
Please note that the nutritional value may vary depending on the ingredients used and portion sizes.
Ingredients
For the Dosa Batter:
- 1 cup rice (preferably short-grain or idli rice)
- 1/4 cup urad dal (black gram split)
- 1/4 teaspoon fenugreek seeds
- Water (as required for batter consistency)
- Salt to taste
- 1 tablespoon oil (for greasing)
For the Masala (Potato Filling):
- 4 medium-sized potatoes, boiled and mashed
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 onion, finely chopped
- 1-2 green chilies, slit
- 1/2-inch ginger, grated
- 1/4 cup chopped coriander leaves
- 1/2 teaspoon garam masala
- Salt to taste
For Sambar (optional but recommended):
- 1/2 cup toor dal (pigeon peas)
- 1 small onion, chopped
- 1 small tomato, chopped
- 1 carrot, chopped
- 1/4 cup tamarind extract
- 1 tablespoon sambar powder
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon turmeric powder
- 2-3 dried red chilies
- Curry leaves
- Salt to taste
For Coconut Chutney (optional):
- 1 cup grated fresh coconut
- 1/4 cup roasted chana dal (Bengal gram)
- 1-2 green chilies
- 1/2-inch ginger
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
- 1/4 cup water (adjust for desired consistency)
- Salt to taste
Prep Time
The total prep time for preparing Indian Masala Dosa can be broken down into different stages:
- Dosa Batter Preparation: 10-15 minutes of active prep time (but requires a minimum of 8 hours of soaking and 8 hours of fermenting).
- Potato Filling: 15 minutes.
- Sambar & Chutney Preparation (optional): 25-30 minutes.
Thus, the total prep time is about 30-40 minutes for active preparation, but with soaking and fermenting, the total time can range from 8-12 hours depending on your batter preparation.
Active Time
The active time for making the Masala Dosa once the batter is ready and fermented is approximately 45 minutes. This includes making the masala filling, preparing the chutney and sambar (optional), and cooking the dosas.
Resting Time
The dosa batter requires a resting time for fermentation. This can take anywhere from 8 to 12 hours, depending on the temperature of your environment. In colder climates, it may take a bit longer, so you can leave it to ferment overnight for best results.
Cuisines
- Cuisine Type: South Indian
- Dish Type: Breakfast, Snack, or Light Meal
- Servings: 4 servings (2 dosas per person)
Course
- Main Course: This dish can be served as the main course, especially for breakfast or a light lunch. It can also be served as a snack or appetizer for special occasions.
Total Time
- Total Time: 8 to 12 hours (includes soaking, fermenting, and cooking)
- Active Cooking Time: 45 minutes to 1 hour
Equipment Needed
- Blender/Grinder for making the dosa batter
- Frying Pan or Tawa for cooking the dosas
- Pan for making the potato filling and sambar
- Cooking utensils like spatula, ladles, and serving spoons
- Chutney grinder or food processor for making the coconut chutney
Instructions
Preparing the Dosa Batter:
- Soak Rice and Urad Dal: In a large bowl, wash the rice and urad dal thoroughly. Soak them separately in plenty of water, along with the fenugreek seeds, for about 8 hours or overnight.
- Grind the Batter: Drain the soaked rice and dal, and blend them together in a wet grinder or high-power blender. Add water gradually to achieve a smooth batter with a consistency similar to pancake batter.
- Ferment the Batter: Once ground, transfer the batter into a large bowl, cover, and leave it to ferment for 8-12 hours in a warm place. It should double in volume and develop a slight sour smell when properly fermented.
Preparing the Masala (Potato Filling):
- Cook the Spices: Heat oil in a pan, add mustard seeds, cumin seeds, and allow them to splutter. Add chopped onions, green chilies, and ginger, and sauté until the onions turn translucent.
- Add the Masala: Add turmeric powder, garam masala, and salt. Stir well.
- Cook Potatoes: Add the boiled and mashed potatoes to the pan, mix well to coat the potatoes with the spices. Add chopped coriander leaves and stir.
- Let it Simmer: Let the filling cook on low heat for 3-4 minutes. Set aside.
Cooking the Dosas:
- Preheat the Tawa: Heat a non-stick or cast-iron tawa (griddle) over medium heat. Lightly grease the surface with a little oil.
- Pour the Batter: Once the tawa is hot, pour a ladleful of dosa batter in the center. Using the back of the ladle, spread the batter in a circular motion to form a thin, even dosa.
- Cook the Dosa: Drizzle a little oil around the edges of the dosa and let it cook for 2-3 minutes until it turns golden and crispy.
- Add the Filling: Place a portion of the potato masala in the center of the dosa and fold it over, making it into a roll or half-moon shape.
- Serve: Serve the dosa hot with coconut chutney and sambar.
Serving Suggestions
Indian Masala Dosa is best enjoyed fresh and hot. Serve with tangy coconut chutney, spicy sambar, or even a dollop of tomato chutney for added flavor. It makes a filling and nutritious breakfast or light meal.
Conclusion
The Indian Masala Dosa Recipe is a deliciously crispy, flavorful, and satisfying dish that is a staple in South Indian cuisine. Whether you are looking to make it for breakfast, a snack, or a light lunch, this dish will not disappoint. With a little practice, you can perfect the art of making the perfect Masala Dosa in your kitchen. Enjoy this delightful treat with family and friends for an authentic South Indian experience!
I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.