Crispy South Indian Masala Dosa Recipe

Crispy South Indian Masala Dosa Recipe | FoodieWish

Masala Dosa Recipe: Masala Dosa full of carbohydrates and protein and popular South-Indian cuisine. Its piquant taste has made it eminent all over...

Type: South Indian Dish, Masala Dosa, Indian Food

Cuisine: South Indian Dish, Masala Dosa, Indian Food

Keywords: masala dosa recipe, how to make masala dosa, crispy masala dosa recipe

Preparation Time: 10M

Cooking Time: 45M

Total Time: 55M

Recipe Ingredients:

Masala Dosa Recipe: Masala Dosa full of carbohydrates and protein and popular South-Indian cuisine. Its piquant taste has made it eminent all over the country. Now, it is sold almost in every restaurant and has become a well-known street food as well. Preparation may differ from city to city.

You may also like: Chennai Special Delicacy: Idli Sambar Recipe

Masala Dosa is made up of lentils and rice – stuffed with potatoes and served with sambhar and coconut chutney. There are many variations of Dosa – Panner, onion, masala, paper dosa, and many more. In this article, I am sharing the recipe of Masala Dosa.

How to Make Masala Dosa Batter


  • Urad Dal – ½ Cup
  • Parboiled Rice – 1 and a half cup
  • Meethi Seeds – 1 Tablespoon
  • Baking Soda – ½ Tablespoon
  • Salt – ½ Tablespoon

Dosa Preparation:

  • Always use one part urad dal and 3 part rice.
  • Soak both of them separately, overnight.
  • Soak the methi seeds (Fenugreek) along with urad dal.
  • Make the fine paste of urad dal and methi seeds (Fenugreek) and make a bit coarse paste of rice.
  • After grinding them separately, mix both of them well.
  • Now add ½ tablespoon baking soda and 1 tablespoon salt and mix them.
  • Keep this mixture in the airtight jar and place it in the warm place for the fermentation process.
  • In summer, the fermentation process will take 10 – 12 hours and in winter it will take 20 – 22 hours.

Ingredients for Stuffing

  • Oil – 2-3 Tablespoon
  • Green Coriander Leaves – 2-3 Tablespoon
  • Onion – 1, chopped
  • Potatoes – 4 medium size, mashed
  • Mustard Seed – ½ Tablespoon
  • Ginger – 1 inch, grated
  • Green Chili – 1
  • Salt – 1 small spoon
  • Red Chili – ¼ Tablespoon
  • Coriander Powder – ½ Tablespoon
  • Turmeric Powder – ¼ Tablespoon
  • Amchur Powder – ¼ Tablespoon

Preparation of Stuffing

  • Pour 2 tablespoon oil in the heated pan, add mustard seeds. Add onion and sauté for 2 minutes.
  • Add ginger, green chili, coriander powder, turmeric, mix them well and roast the masala.
  • Add potatoes, amchur, salt, and red chili. Mix them.
  • Stuffing is ready

Preparation of Masala Dosa

  • Take the pan, drop in 2-3 tablespoon oil on the medium heated pan, and spread evenly on the pan.
  • Pour two tablespoon batter on the pan, spread evenly by moving it in round direction.
  • Pour some oil all around the dosa.
  • When the color of the upper layer starts to change and the lower layer is roasted, place some stuffing in center of the dosa.
  • Fold the dosa, and take it on the plate.
  • Before putting the next batter on the tawa, clean the tawa with the wet cloth.
  • Same way, cook all the dosa.
  • Dosa is ready to serve.
  • Serve it with sambhar and coconut chutney.


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