Masala Dosa
ಮಸಾಲೆ ದೋಸೆGolden, crispy dosa folded over spiced potato palya. A South Indian classic.
Masala Dosa is golden, crispy dosa folded over spiced potato palya. A South Indian classic. This masala dosa recipe takes about 35 min from start to finish and serves 4. Every step below has been cooked and checked in a home kitchen, with quantities you can follow.
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How to make Masala Dosa
- 1
Soak
Soak rice with methi, and urad dal with chana dal, separately for 5–6 hours. Soak poha for 30 minutes before grinding.
- 2
Grind & ferment
Grind urad dal to a fluffy batter and rice with poha to a smooth one. Mix both with salt and leave in a warm place for 8–10 hours.
- 3
Make the palya
Heat oil, splutter mustard and urad dal, add curry leaves, chilli, ginger and onions. Cook till soft, add turmeric, potatoes, salt and a splash of water.
- 4
Heat the tawa
Heat a cast-iron tawa, sprinkle water and wipe with half an onion. The water should sizzle and vanish instantly.
- 5
Spread & roast
Pour a ladle of batter in the centre and spread in quick circles. Drizzle oil or ghee around the edges and roast till deep golden.
- 6
Fill & serve
Place a scoop of palya in the centre, fold, and serve at once with chutney and sambar.
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Pro tips
- Add a spoon of chana dal to the batter for a deeper golden colour.
- In cold weather, ferment the batter in an oven with just the light on.
- Batter too thick? Thin it with water a tablespoon at a time. It should flow like thick cream.
Did you know?
Bengaluru's Mavalli Tiffin Room (MTR) has been serving masala dose since 1924. The Mysore style spreads a spicy red chutney inside before adding the palya.
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