masala dosa recipe

Mastering the Art of Making Delicious Masala Dosa at Home


There’s something undeniably comforting about biting into a crisp, golden-brown dosa filled with a fragrant, spiced potato filling. Masala dosa, a beloved South Indian delicacy, has captured the hearts and taste buds of people all over the world. Whether you’re a fan of South Indian cuisine or just looking to expand your culinary horizons, learning how to make masala dosa at home is a rewarding experience. In this blog, we’ll guide you through the steps to create this mouthwatering dish that’s perfect for breakfast, lunch, or dinner.


Before we delve into the cooking process, let’s gather all the ingredients you’ll need to make masala dosa. You can find most of these items at your local Indian grocery store or online:

For the Dosa Batter:

  1. 1 cup of rice (any variety)

2. 1/4 cup of urad dal (black gram lentils)

3. 1/4 cup of chana dal (split Bengal gram)

4. 1/4 teaspoon of fenugreek seeds (methi)

5. Salt, to taste

6. Water, as needed

For the Potato Filling:

  1. 4 medium-sized potatoes, boiled and mashed

2. 1 onion, finely chopped

3. 2-3 green chilies, chopped

4. 1/2 teaspoon of mustard seeds

5. 1/2 teaspoon of cumin seeds

6. A pinch of asafoetida (hing)

7. A few curry leaves

8. 1/2 teaspoon of turmeric powder

9. Salt, to taste

10. 2 tablespoons of oil

For the Dosa Topping:

  1. Oil or ghee, as needed


Preparing the Dosa Batter:

  1. Wash the rice and lentils separately and soak them along with fenugreek seeds in water for about 5-6 hours.

2. Drain the water and grind the soaked rice and lentils to a smooth batter, adding water as needed.

3. Add salt to the batter, mix well, and allow it to ferment overnight or for at least 8 hours.

4. Making the Potato Filling:

5. Heat a pan and add oil with mustard seeds. Allow them to splutter.

6. Add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds.

7. Add chopped onions and green chilies. Sauté until the onions turn translucent.

8. Add turmeric powder and sauté for a minute.

9. Add the mashed potatoes and salt. Mix everything well and cook for 5-7 minutes until the flavors meld together. Remove from heat and set aside.

Cooking the Masala Dosa:

  1. Heat a non-stick dosa tava (griddle) or a flat-bottomed skillet on medium-high heat.

2. Apply a thin layer of oil or ghee to lightly coat the tava.

3. Pour a ladleful of dosa batter in the center and spread it in a circular motion to form a thin, even dosa.

4. Sparingly pour some oil or ghee along the dosa’s edges and over its surface.

5. Cook until the dosa turns golden and crisp.

6. Place a portion of the potato filling in the center of the dosa.

7. Fold the dosa in half to cover the filling, creating a semicircular shape.

8. Serve hot with coconut chutney and sambar.


There you have it – a step-by-step guide to making delicious masala dosa right in your own kitchen. With practice, you’ll perfect the art of spreading the dosa batter thinly and achieving that ideal crispiness. Enjoy the delightful combination of flavors and textures that masala dosa offers, and feel free to experiment with different chutneys and sides to elevate your dining experience. Happy cooking!

Leave a Reply

Your email address will not be published. Required fields are marked *