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5 from 2 votes

masala dosa recipe | how to make restaurant style masala dosa recipe

masala dosa recipe with step by step photos. Easy to make restaurant style south Indian masala dosa with classic spicy potato filling.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Breakfast
Cuisine: India
Servings: 10
Calories: 109kcal
Author: Harini


  • 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


  • 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.


1. To get crispy dosa, spread dosa as a thin circle in one swift motion. The batter should slightly thin and spreadable.
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


Calories: 109kcal