Last updated on June 22nd, 2019
Masala dosa recipe with step by step photos. Sharing the recipe of hotel style or restaurant style masala dosa- crispy and thin dosa filled with spicy potato filling. A unanimously favorite breakfast across the India and outside India too 🙂
masala dosa is a popular south Indian tiffin that is often served as breakfast or dinner. masala dosa can also be had as snack. there are so many varieties in south Indian masala dosa recipe. Each popular restaurant in south India has its won special masala dosa to serve. Some popular varities in south Indian masala dosa recipe are cauliflower masala dosa, paneer masala dosa, maharaja masala dosa, Mysore masala dosa etc. However the word masala dosa is often refereed to the classic masala dosa with potato filling. Here I am sharing the recipe for masala dosa with potato filling. I am sharing how to make potato masala for masala dosa and making of masala dosa here. The batter is used is the plain dosa batter only. You can make dosa batter in mixie or wet grinder for masala dosa.
unlike Mysore masala dosa, this classic masala dosa is very thin, crispy. Also there is no red chutney smeared in this dosa. Making restaurant style masala dosa takes some time, but is so tasty that you would actually not mind spending time 🙂 I usually use a day old batter to make dosa, freshly fermented batter is always for idli 🙂 For making dosa slightly thin and sour batter is preferred. If the batter is very thick, add some water and dilute the batter before making dosa.
to make masala dosa recipe restaurant style, I have used plain dosa batter. butter is the important ingredient that lends flavor and taste to masla dosa. If not butter, ghee can be used. Oil is not usually preferred for masala dosa. The potato masala recipe I am sharing here is the basic one and you can vary ingredients as per taste. I have added just peas and potatoes. You can use some carrots too. We like our filling really spicy, so adjust spice level as per preference.
Masala dosa recipe video:
serve masala dosa with sambar and chutney. You can even make plain or sada dosa and serve potato masala as a side dish.
If you are looking for more south Indian dosa recipes do check onion rava roast, neer dosa, set dosa.
step by step masala dosa recipe
1.prepare dosa batter as explained here and ferment well. Take 2 cups of fermented dosa batter and add about 1/2 cup water to it. Mix very well and set aside.
To prepare potato masala/ filling: boil, peel and crumble the potatoes. Do not mash like a paste. Heat oil in pan and temper with mustard seeds. Add urad dal, channa dal and fry till golden.
1. Add curry leaves, crushed ginger, slit green chilies and saute well. Add chopped onions and saute for a minutes. Do not let the onions turn brown.
2. Add steamed or cooked peas and saute well for 2 minutes. Add crumbled potatoes and mix. season with salt and turmeric powder. Mix well, cover and cook for 10 minutes. let the masala cool for 10 minutes.
To make masala dosa:
1. heat a tava well. once the tava is hot, maintain medium flame. Spread a ladle full of batter into a thin circle. Cook for a minute. Spread some butter followed by 2-3 tablespoons of prepared masala. Spread slightly.
2. Cook for a minute. You can fold the dosa just into half or as shown in phot. You can even make triangle dosa. If you want crispy dosa, cook for a minute or 2 after folding. Remove from flame, place some butter on top and serve restaurant masala dosa immediately with chutney and sambar
masala dosa recipe card below:
masala dosa recipe | how to make restaurant style masala dosa recipe
Ingredients
- For potato masala
- 2-3 large potatoes
- 1/2 cup steamed green peas
- 1 large onion chopped
- 2-3 green chilies slit
- 1 teaspoon crushed ginger-garlic or ginger garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon channa dal
- 1 teaspoon urad dal
- 1 teaspoon mustard seeds
- cilantro leaves
- Salt
- oil
- For masala dosa:
- 2 cups dosa batter
- Ghee or butter
- potato masala
Instructions
- prepare dosa batter as explained here and ferment well. Take 2 cups of fermented dosa batter and add about 1/2 cup water to it. Mix very well and set aside.
- To prepare potato masala/ filling: boil, peel and crumble the potatoes. Do not mash like a paste. Heat oil in pan and temper with mustard seeds. Add urad dal, channa dal and fry till golden.
- Add curry leaves, crushed ginger, slit green chilies and saute well. Add chopped onions and saute for a minutes. Do not let the onions turn brown.
- Add steamed or cooked peas and saute well for 2 minutes. Add crumbled potatoes and mix. season with salt and turmeric powder. Mix well, cover and cook for 10 minutes. let the masala cool for 10 minutes.
- To make masala dosa:
- heat a tava well. once the tava is hot, maintain medium flame. Spread a ladle full of batter into a thin circle. Cook for a minute. Spread some butter followed by 2-3 tablespoons of prepared masala. Spread slightly.
- Cook for a minute. You can fold the dosa just into half or as shown in phot. You can even make triangle dosa. If you want crispy dosa, cook for a minute or 2 after folding. Remove from flame, place some butter on top and serve restaurant masala dosa immediately.
Notes
2. The temperature of tava is crucial in making dosa. If the tava becomes very hot, you cannot spread the dosa. Sprinkle some water after each dosa and spread well so that the temperature is maintained.
3. You can add veggies in masala
Nutrition
Hi Harini, I made masala dosa following your recipe and it was damn good. I just added some green peas and carrots to the masala.
Aah, that dosa looks perfect.. so very tempting and quite an interesting recipe. I will surely try out your method 🙂