Masala Dosa Recipe South Indian Style | Special Masala Dosa | How to Prepare Masala Dosa at Home | South Indian Masala Dosa Recipe

We definitely owe a gastronomic gratitude to whoever discovered that the fermented batter could be tossed onto a griddle and roasted to crispy perfection….and when this is stuffed with a potato masala, the pleasure of having it is even more. I’m here today to share a very popular and the most sought after variant of Dosa, Masala Dosa Recipe South Indian Style.

“DOSA” is Heart & Soul of many foodies not only in South India, from where the dish is originated but all over India. The simple dosa recipe has travelled far and wide, first within the southern states of India — Kerala, Karnataka, Andhra Pradesh and, how can I forget, Tamil Nadu — then within India and later on across the globe. It would not be an exaggeration to say that this particular dish plays a vital role in making South Indian Cuisine as one of the most demanded and loved cuisine worldwide. Can you believe?.. Masala Dosa was ranked number 4 on the list of “10 foods to try before you die”, by a US Newspaper (Source:Google).

Dosas can be eaten any time of day, not just for breakfast, and is usually served with a variety of accompaniments, depending on where you eat it. Most restaurants serve up dosas with sambar, podi and chutney. It is a healthy, tasty and wholesome meal, light on stomach. 

There are many variants of Masala Dosa. Mysore Masala Dosa is one of my favourite, that has a red chutney made from red chillies, onion and garlic applied to the inside of the dosa before placing the potato stuffing on top of it….will share soon!!

The key to the perfect dosa, apart from getting the batter’s consistency right, of course, is the temperature of the griddle. Make sure to get this right and you are good to go!!

Let’s quickly jump into the recipe for Masala Dosa Recipe South Indian Style!!

Easy Steps to follow for Masala Dosa Recipe South Indian Style: 

Preparing the batter:

• Click here for a detailed recipe for preparing the batter required to prepare the perfect Masala Dosa Recipe South Indian Style.
• From the fermented batter, transfer 2 cups (or as required) of the batter into a bowl and add enough water to get dosa batter consistency, it should not be too thick  or too runny.

Preparing Potato Masala:

• Click here for the stepwise pictorial guide to prepare Potato masala. The same masala can also be used as a side dish for Puri.

Making Masala Dosa:

• Heat a non stick pan or iron tawa over high heat, add a drop of oil and rub half an onion on it to prevent the dosa from sticking to the pan. Once the tawa is heated, reduce the heat to medium and pour a ladle of batter in the centre.
• Using the back of the ladle, spread the batter in a circular motion (as seen in the picture below). Drizzle a teaspoon of oil around the dosa and close it with a lid. (masala dosa should not be thick).

• Once the edges starts browning and the dosa is cooked, reduce the heat, add 2-3 tablespoons of potato masala, and a little butter (optional).

• Flatten the potato mixture slightly along the diameter of the dosa.

• Using the spatula, carefully loosen dosa from griddle. Bottom should be crisp and beautifully browned.
• Fold the sides of the dosa around the filling to make a cylindrical shape or fold it into half or into a triangle. .
• Remove from the pan and serve immediately. Continue making dosas one at a time. 

NOTE:

Since we are closing with a lid and cooking the dosa, there is not need to flip and cook on the other side. Even otherwise, dosa gets cooked as it is made very thin.

• Masala dosa is ready to be served. Serve with chutney and sambar of your choice.
• You can also serve with an assortment of chutneys as in the restaurant. Today I’m serving with moong dal sambar, peanut chutney, tomato chutney and onion chutney.
• Another way to serve is to serve plain dosa with potato masala on the side. I actually prefer this way, so that the dosa doesn’t become soggy. But, it’s your personal choice!!

A Quick Summary:

Print Recipe

Masala Dosa Recipe South Indian Style | Special Masala Dosa | How to make Masala Dosa at Home

Stepwise pictorial guide for Masala Dosa Recipe South Indian Style, a thin crispy crepe that is made of fermented rice-lentil batter & stuffed with mashed potato masala.

Prep Time10 hours hrs

Cook Time20 minutes mins

Total Time10 hours hrs 20 minutes mins

Course: Breakfast / Lunch / Dinner

Cuisine: Indian (South Indian)

Author: Padma Veeranki

Ingredients

• 2 Cups Fermented Idli Dosa batter
• 1/4 Cup Water as required for dosa consistency
• Potato masala as required
• Oil as required to roast dosas
• Butter optional

Instructions

• Add enough water to the fermented batter in a bowl to get dosa batter consistency.
• Heat a non stick pan or iron tawa over high heat, add a drop of oil and rub half an onion on it. Once the tawa is heated, reduce the heat to medium and pour a ladle of batter in the centre.
• Using the back of the ladle, spread the batter in a circular motion.
• Drizzle a teaspoon of oil around the dosa and close it with a lid.
• Once the edges start browning and the dosa is cooked, reduce the heat, add 2-3 tablespoons of potato masala and a little butter (optional).
• Flatten the potato mixture slightly along the diameter of the dosa.
• Using the spatula, carefully loosen dosa and fold the sides of the dosa around the filling to make a cylindrical shape.
• Remove from the pan and serve immediately with chutney and sambar of your choice.
• Continue making dosas one at a time.

My Notes:

1. The prep time includes the time taken to prepare batter (including fermentation process) and the masala.
2. Fenugreek or Methi seeds are usually added to give a crispy texture to the dosa and also a golden brown colour, so do not skip them.
3. Similarly chana dal/bengal gram is added to give colour and taste to the dosa.
4. If the batter is too thick, you will be unable to get thin crispy dosas. Then add some water to the dosa batter and this will help you in spreading the batter evenly on the pan.
5. If the pan is very hot you cannot spread the dosa batter and it becomes lumpy. To avoid this, sprinkle some water on the pan before making each dosa and then wipe it with a tissue, this brings down the temperature of the pan. Do this only if it is an iron tawa and not on a non stick pan as it might affect the non stick coating.
6. You can also use your regular dosa batter for making masala dosa.

Check out other Dosa Varieties and Breakfast Recipes from blog.

Many more to come!!…..STAY TUNED!!

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Happy Cooking 🙂

Cheers!!

Padma.