Masala Dosa

Masala Dosa

SOLARA product used : Granite Cookware tawa

Masala dosa, with its fermented rice-lentil batter and spiced potato filling, offers probiotics for gut health and sustained energy from carbohydrates. Its spices like turmeric and mustard seeds provide anti-inflammatory and antioxidant benefits. Cooked with minimal oil, it's a lighter option rich in fiber, vitamins, and minerals, making it a wholesome and delicious meal choice.


For Dosa Batter:

  • 1 cup parboiled rice
  • 1/2 cup split black gram (urad dal)
  • 1/4 teaspoon fenugreek seeds
  • Salt to taste

For Potato Filling (Masala):

  • 2 large potatoes, boiled and mashed
  • 1 onion, finely chopped
  • 1 green chili, finely chopped
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • A few curry leaves
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 2 tablespoons oil

For Dosa:

  • Dosa batter
  • Potato filling (masala)
  • Oil or ghee for cooking


Preparing Dosa Batter:

  • Wash and soak parboiled rice, split black gram, and fenugreek seeds in water separately for at least 4-6 hours.
  • Grind the soaked rice and fenugreek seeds into a smooth batter. Similarly, grind the soaked split black gram into a smooth batter.
  • Mix both batters together, add salt, and mix well. Ferment the batter overnight or for at least 8 hours.

Preparing Potato Filling (Masala):

  • Heat oil in a pan, add mustard seeds, cumin seeds, and let them splutter.
  • Add asafoetida, curry leaves, chopped onion, and green chili. Sauté until onions turn translucent.
  • Add turmeric powder and mashed potatoes. Mix well, season with salt, and cook for 2-3 minutes. Remove from heat and set aside.

Making Masala Dosa:

  • Heat a dosa tawa or non-stick skillet on medium heat. Once hot, pour a ladleful of dosa batter onto the center of the tawa.
  • Spread the batter in a circular motion to form a thin dosa. Drizzle some oil or ghee around the edges.
  • Once the dosa turns golden brown and crispy, spread a spoonful of potato filling (masala) on one side of the dosa.
  • Cook for another minute, then remove the masala dosa from the tawa and serve hot with coconut chutney and sambar.