how to make masala dosa recipe

Masala Dosa Recipe

Masala dosa is a popular south Indian breakfast or a snack recipe. Crispy dosa is made with rice, chana dal, urad dal, lentils, and sometimes with curry leaves. Even dough the original recipe comes from south India, beautiful masala dosa is a very popular throughout the entire India and usually found in different restaurants and streets. The combination of vegetables and spices for masala are countless and they vary from city to city. Naturally, you can experiment with your favorite ingredients and create a unique flavor you will love. Serve your masala dosa with different dips or mattha, wrap, and enjoy this fabulous meal with your loved ones. Have fun!

Ingredients for Masala Dosa


  • 4 medium-sized potatoes, peeled and chopped
  • 3 medium-sized onions, sliced
  • 2 tbsp cashew nuts
  • 1 tbsp chana dal
  • 1 tbsp urad dal
  • 2 green chilies, chopped
  • 3-4 dried red chilies, whole
  • 2 tbsp mustard seeds
  • 1 tsp garam masala
  • 1 tbsp cumin seeds
  • 1 tsp salt
  • 3 tsp turmeric powder
  • 1 tsp hing
  • 1 tsp ginger, finely chopped
  • 2 tbsp oil

Ingredients for Dosa:

  • 2 cups rice
  • ¾ cup urad dal
  • ½ cup chana dal

How to Make Masala Dosa

  1. Peel and chop the potatoes. Place in a deep, heavy-bottomed pan and add enough water to cover. Bring it to a boil and reduce the heat to medium-low. Cook until almost done and fork-tender. Remove from the heat and drain. Set aside.
  2. In a frying pan, heat up the oil over medium-high heat. Add mustard seeds, cumin seeds, cashew nuts, urad dal, and chana dal. Stir-fry for 2-3 minutes and add onion, green chilies, red chilies, and turmeric powder. Continue to cook for 2-3 minutes. Finally add potatoes, garam masala, salt, hing, and ginger. Give it a good stir and continue to cook for 2-3 minutes. Remove from the heat and cover with the lid. Set aside. Optionally, add ½ cup of green peas.
  3. For dosa, place the rice, chana dal, and urad dal in a deep pot. Pour in enough water to cover and soak for 6 hours (or overnight). Drain the liquid and transfer to a food processor or a powerful blender. Optionally, add one teaspoon of salt. Pulse to combine.
  4. Heat up a non-stick frying skillet over high heat. Pour about one cup of the batter into the skillet and flatten the surface with a kitchen spatula. Cook for 2 minutes.
  5. Spread about one cup of masala over each dosa and fold. Serve immediately.


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