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Masala Dosa (Crepe made from rice and black lentils with potato stuffing)

Masala Dosa is one of my favorite South Indian dish. Dosa is supposed to be originated from Temple streets of Udupi, Karnataka

Here are few facts about ingredients used in making Idli/Dosa:

  1. Urad daal and feenugreek mix attracts air borne yeast which aids in fermentation
  2. Iodine of Iodized salt kills the yeast , it is better to use kosher salt
  3. The best temperature for fermentation is between 86-90 degree F
  4. Fermentation should be carried out in wide mouthed opening, as it increases the chances of catching wild yeast for fermentation


For Dosa

Urad daal [split un-husked black gram]- 0.5 cup
*Idli rice - 2 cups
Feenugreek seeds (methi seeds) - 1/2 tsp
Salt - 1/2 tsp
Canola Oil - for cooking dosa

For Potato Filling

Potato (boiled) - 2 big
Onions - 1.5 medium size
Curry leaves - 7-8 in number
Mustard seeds (rai daana) - 1tsp
Green chillies - 1.5 tbsp chopped
Turmeric (haldi) - 1 tsp
Coriander powder - 1tsp
Salt - according to taste
Canola Oil - 2 tbsp
Rai [black mustard seeds] 1.5 tsp


For Potato Filling:
  1. Cut the potatoes into small cubes and keep it aside
  2. Coarsely chop onions [red onions taste better over yellow and white]
  3. Heat oil add rai seeds followed by 7-8 curry leaves [be careful, the mustard seeds splutter and may pop out of the pan]
  4. Add onions and cook till they turn pink [add some salt to avoid them from burning, as salt causes onions to sweat]
  5. Now add green chillies [You can add them at step 2 as well, but be prepared to sneeze for sometime :))))]
  6. Now add all the powdered spices and immediately add chopped boiled potatoes
  7. Give a nice stir to the mixture and let it cook covered on low heat for sometime with occasional stirring [cooking covered helps to develop some moisture which helps in infusing the flavors of spices into the potatoes]
  8. Once the potatoes are cooked, leave to mixture to cool and proceed to make Dosas!

For Dosa:
  1. Soak the urad daal + feenugreek seeds and rice separately for 4 hours
  2. Blend them separately in a mixer
  3. Mix the blends from step 1 and 2 and leave it for fermentation
  4. Depending on your geographic location, it may take between18 -24 hrs to ferment [the mixture looks foamy and somewhat double the initial amount after fermentation. It smells different too]
  5. You can speed up the fermentation by keeping inside an un-switched oven
  6. Once the mix has fermented you can start preparing dosas right away or keep it in refrigerator for later use
  7. Heat the griddle [tawa], to check if the griddle has reached desired temperature, sprinkle few drops of water, it should immediately roll and evaporate [I only use non-stick griddle]
  8. Lightly grease the griddle and pour one big scoop of fermented batter in the center like you make pancake and spread the batter in a circular motion to increase the size
  9. In the event of spreading the batter you will see tiny holes which is very normal
  10. Drizzle few drops of oil on the surface of the dosa
  11. When the surface looks no more runny, flip the dosa and cook for maybe a minute
  12. Flip the dosa back and spread the potato filling and fold the dosa and cook for few seconds and they are ready to serve
  13. It can be eaten by itself or with Sambhar or Chutney
  • * You really want to use Idli rice because the rice is rich in amylopectin, a kind of carbohydrate required to get right fermentation and texture. If Indian store is far from your house, you can try white rice from Costco, it works just fine
  • You can also use Arborio rice [Risotto rice] or Mochi rice [Japan] or sweet American rice


Wow Dosa looks very crispy I was wondering that I dint see the pic yday, but its dated 01 May... Anyways lovely dosas... EVOO - Extra Virgin Olive Oil...
Pooja said…
Dosas look crispy and delicious with the filling. My favourite! Thanks for the tip. The info was new to me n interesting :)
Pooja said…
Crispy Dosa..Looking yummy Renu..
Renu said…
@ Ramya
I don't know why it's dated May 01....I just posted the recipe.....anyways thanks for EVOO and visiting my blog
Renu said…
thx Pooja Pooja :))
Lavanya said…
masala dosa looks yummy n crispy asked me abt icecream maker right..i bought cuisinart icecream maker..but that was not good..last time when i made mango took so much time for i am going to return it..:(
usually cuisinart is good brand for icecream makers :)
kittymatti said…
Nice recipe, nice facts! thnx!
Sweta said…
Masala dosa-how nice!!!I'm waiting for the weather to turn warmer to try out all the dosas which need fermenting!!
its long time since i made...thanks for reminding
Smitha said…
Hey, nice facts abt the fermenting etc. I did not know abt this.
yUMMO..crispy masala dosa looks so tempting, always welcome:)
Divya Vikram said…
First time here. You have great recipes. I adore masala dosa. Looks crispy!
anudivya said…
Hey Renu, What you said about the fermenting process is very true, and I try to follow it every time, and get the best dosais and idlis every morning.
Masala dosais are a rarity, but I love them.
Renu said…
Thx Lavanya for info on ice-cream maker
Renu said…
You are welcome Divya....
Renu said…
@ Smitha and Anudivya

I found the info online, found very interesting so thot of posting it here, as I believe if you know the science behind cooking , your results come just perfect
Renu said…
Thx Kittymatti, Sweta, Sailaja and atozvegetarian for your comments
Varunavi said…
Wow dosa looks great so the curry.1st timer here,u have a wonderful recipes...
Shama Nagarajan said…
looks very crispy and tempting...first time here..lovely blog.....
Parita said…
I just love love masala favorite dish in SI the crispy texture and the yummy masala in it..pic made me hungry :)
Renu said…
thanks Varunavi, Shama and Parita for your comments!
Vidhya said…
Hi Renu, first time to your blog. Looks delicious. I love Masala Dosa. Yours look so tempting..visit mine if you get a chance
Yasmeen said…
Thanks for the fermenting tips I really needed them:)
Prathibha said…
Thanks for visiting my blog renu..i m adding urs to my blog roll..
Lovely Masala hot timr favourite..
Loved ur tips..
Oh wow what a crisp and yum dosa.....Makes me drool...
Vidhya said…
Thanks Renu for following my blog. Well I think i left a comment yesterday in your blog i think it didn't went thru'
Le @HC said…
Great pairing. Doasa and potato masala and one of the chutneys or fav
n33ma said…
ohhhhhhhh good looking dosas.
Vrinda said…
Yum,my all time fav..

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