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Close-up of a rolled masala dosa with potato filling inside.

Masala Dosa Recipe

Crisp, golden Masala Dosa with a thin, evenly cooked texture and warm spiced potato filling makes a satisfying meal served fresh from the tawa.

Course: Main
Cuisine: Indian
Servings: 4
Author: Manuela Zangara

Ingredients

For the Potato Masala

  • 500 g potatoes
  • 1 large onion – sliced
  • 1 green chilli or more if you prefer it spicy, halved
  • ½ tsp urad dal
  • ½ tsp chana dal
  • 12 curry leaves
  • ½ tsp cumin seeds
  • ½ tsp black mustard seeds
  • ¼ tsp turmeric powder
  • ¼ tsp red chilli powder
  • salt – to taste
  • 2 tbsp vegetable oil

Instructions

Prepare the Masala Filling

  1. Peel and cube the potatoes. Boil until soft, drain well, coarsely mash, and set aside.
  2. Thinly slice the onion and halve the green chilli.
  3. Heat the vegetable oil in a frying pan over medium heat. Add the mustard seeds and let them start to pop, then add the urad dal, channa dal, green chilli, cumin seeds, and curry leaves. Fry for about 30 seconds, stirring, and don’t let them burn.
  4. Add the sliced onion and cook until soft. Add the mashed potatoes, salt, turmeric, and red chilli powder. Mix well and cook for a few minutes until evenly combined. Set aside as the filling.

Cook the Dosas

  1. Spread the batter in a thin layer over a cold tawa or non-stick pan using a circular motion. Use a small bowl or ladle to help spread it evenly. Aim for a very thin layer. Turn on the heat. When small bubbles form, drizzle a little vegetable oil around the sides of the dosa.

    Note: Refer to the original recipe for the spreading technique.

  2. When the edges turn golden and crisp, place 1–2 spoonfuls of the potato masala in the centre. Fold the dosa over the filling.
  3. After making the first dosa, turn off the heat and cool the tawa with a little cold water. Once cooled, continue with the remaining batter.
  4. Remove when the base turns golden and crisp. Dosas are ready once cooked on one side and don’t need flipping.
  5. Serve hot with coconut chutney and sambhar.