Crispy Masala Dosa Recipe

Introduction

Crispy Masala Dosa is a beloved South Indian dish known for its delicate, thin, and crispy crepe filled with a spiced potato mixture. Perfect for breakfast or any meal, it combines a tangy fermented rice batter with a flavorful potato filling for a satisfying and delicious treat.

Ingredients

• 3/4 cup sona masoori rice (or any raw or regular rice, 150 grams)
• 3/4 cup idli rice (parboiled rice, 160 grams)
• 1/2 cup urad dal gota (100 grams, dehusked whole urad dal or split urad dal)
• 1 tablespoon chana dal (18 grams)
• 1 tablespoon toor dal (18 grams)
• 1/2 teaspoon methi seeds (fenugreek seeds)
• 3 tablespoons poha (flattened rice, 18 grams, soaked 20 to 30 minutes before grinding)
• 1 teaspoon rock salt (non-iodide)
• Ghee or oil (to cook the dosa)
• 4 medium potatoes (425 grams, boiled and mashed)
• 1 tablespoon oil (15 ml)
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon hing (asafoetida)
• 1 teaspoon chana dal (soaked for 10 minutes)
• 5-6 cashews (broken)
• 1 teaspoon chopped ginger
• 1 medium onion (sliced)
• 1-2 green chilies (chopped, adjust to taste)
• 10-15 curry leaves
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt (or to taste)
• Cilantro (to garnish)

Instructions

1. Step 1: To make the batter, rinse sona masoori rice, idli rice, urad dal gota, chana dal, toor dal, and methi seeds. Soak them in about 5 cups of water for 5 to 6 hours. Soak poha separately in 1/2 cup water for 20 to 30 minutes before grinding.
2. Step 2: Drain water from the rice, dals, and poha. Transfer everything to a high-speed blender. Add around 1¼ cups (300 ml) plus 1–2 tablespoons cold water as needed, and grind to a smooth batter. The consistency should be pourable but not too runny or thick.
3. Step 3: Transfer the batter to a steel container. Add 1 teaspoon rock salt and mix with your hands for 2 minutes to help fermentation. Place the batter in a warm spot to ferment for 8 to 14 hours, depending on your climate. The batter is ready when it’s frothy and has increased in volume.
4. Step 4: For the potato masala, boil and peel the potatoes, then mash them. Heat 1 tablespoon oil in a pan over medium heat. Add mustard seeds and wait for them to pop. Stir in hing, soaked chana dal, cashews, and chopped ginger. Sauté until lightly browned.
5. Step 5: Add sliced onions, green chilies, and curry leaves. Cook until the onions soften, about 2 minutes. Add mashed potatoes, turmeric, and salt. Mix well. Add a little water if the mixture seems dry. Turn off heat and garnish with chopped cilantro.
6. Step 6: Heat a cast iron or non-stick pan over medium-high heat. Test the heat by sprinkling water; it should sizzle and evaporate immediately. Rub the pan with an onion dipped in oil to grease it lightly.
7. Step 7: Pour a ladleful of batter onto the center of the pan. Using the back of the ladle, spread the batter outward in a circular motion, making the dosa as thin as possible.
8. Step 8: Drizzle ghee or oil around the edges and center. Cook until the bottom turns golden brown and crispy. You only need to cook one side.
9. Step 9: Place a few tablespoons of the potato masala on one half or in the center of the dosa. Fold or roll the dosa over the filling.
10. Step 10: Press gently with a spatula and remove the dosa from the pan. Repeat the process for remaining batter, wiping and greasing the pan between dosas.
11. Step 11: Serve the crispy masala dosa hot with sambar, cilantro coconut chutney, or tomato chutney for a complete meal.

Tips & Variations

• Use rock salt for fermentation as regular iodized salt can inhibit the process.
• Soaking poha before grinding makes the dosa crispier.
• If you don’t have a cast iron skillet, use a non-stick pan and ensure it’s well heated for best results.
• Adjust green chilies in the potato filling to suit your spice preference.
• For a vegan version, use oil instead of ghee to cook the dosa.

Storage

Store leftover batter in the refrigerator for up to 2 days; let it come to room temperature before using. Cooked dosas are best eaten fresh but can be kept in an airtight container for a day and reheated in a hot pan or oven. Potato masala can be refrigerated for 2–3 days and warmed gently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only one type of rice for the batter?

While the traditional recipe uses both sona masoori and idli rice for texture and fermentation, you can use raw rice alone but the texture and taste may vary slightly.

How do I know when the batter is properly fermented?

The batter will increase in volume, have visible bubbles, and become frothy on top. A simple test is to drop some batter into water; if it floats, it’s properly fermented and ready to use.

Crispy Masala Dosa Recipe

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4.7 from 148 reviews

Crispy Masala Dosa is a classic South Indian dish featuring thin, crispy fermented rice and urad dal crepes filled with a spiced mashed potato mixture. This savory, golden dosa is perfect served hot with sambar and various chutneys, offering a deliciously tangy and flavorful breakfast or snack option.

• Author: Maya
• Prep Time: 15 minutes soaking plus 6 hours soaking time
• Cook Time: 35 minutes
• Total Time: 6 hours 50 minutes
• Yield: 12 to 15 dosas 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: South Indian

Ingredients

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Batter Ingredients

• 3/4 cup sona masoori rice (or any raw or regular rice, 150 grams)
• 3/4 cup idli rice (parboiled rice, 160 grams)
• 1/2 cup urad dal gota (dehusked whole urad dal or split urad dal, 100 grams)
• 1 tablespoon chana dal (18 grams)
• 1 tablespoon toor dal (18 grams)
• 1/2 teaspoon methi seeds (fenugreek seeds)
• 3 tablespoons poha (flattened rice, 18 grams, soaked 20 to 30 minutes before grinding)
• 1 teaspoon rock salt (non-iodide)

For Cooking Dosa

• Ghee or oil (as needed to cook the dosa)

Potato Masala Filling

• 4 medium potatoes (425 grams, boiled and mashed)
• 1 tablespoon oil (15 ml)
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon hing (asafoetida)
• 1 teaspoon chana dal (soaked for 10 minutes)
• 5–6 cashews (broken)
• 1 teaspoon chopped ginger
• 1 medium onion (sliced)
• 1–2 green chilies (chopped, adjust to taste)
• 10–15 curry leaves
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt (or to taste)
• Cilantro (to garnish)

Instructions

1. Make the batter: Rinse the sona masoori rice, idli rice, urad dal gota, chana dal, toor dal, and methi seeds and soak them in about 5 cups of water for 5 to 6 hours. Soak poha separately in 1/2 cup water for 20 to 30 minutes before grinding.
2. Grind the batter: Drain the water and transfer the soaked rice and dals along with poha to a high-speed blender. Add 1 1/4 cups (300 ml) plus 1-2 tablespoons (15-30 ml) of cold water or as needed to blend into a smooth, free-flowing batter that is neither too runny nor too thick.
3. Fermentation: Transfer the batter to a steel bowl of an Instant Pot or a warm place. Add 1 teaspoon rock salt and mix with hands for 2 minutes. To ferment using an Instant Pot, place the batter in the steel container and press the yogurt button, setting it for 8-9 hours in summer or 13-14 hours in winter. The batter is ready when it has doubled in volume, is frothy and floats on water.
4. Prepare potato masala: Boil potatoes (Instant Pot high pressure 10 minutes or stovetop pressure cooker 8-9 whistles), peel and mash them. Heat oil in a pan over medium heat, add mustard seeds and let them pop. Add hing, drained chana dal, cashews, and chopped ginger; sauté until golden. Add sliced onions, green chilies, and curry leaves; cook until onions soften (~2 minutes).
5. Combine masala: Add mashed potatoes, turmeric powder, and salt, mixing well. Add a few teaspoons of water if needed to adjust texture. Turn off heat and garnish with chopped cilantro.
6. Cook dosa: Heat a 14-inch cast iron skillet or non-stick pan on medium-high heat. To grease, dip a forked onion in oil and rub over the pan. Pour a ladleful of batter onto the center of the pan. Spread the batter in a clockwise circular motion as thinly as possible.
7. Fry the dosa: Drizzle oil or ghee around edges and center. Cook until the bottom is golden brown and crisp. Only one side is cooked.
8. Add potato masala and fold: Place a few tablespoons of potato filling on one side or in the center if rolling. Fold the dosa over the filling or roll tightly like a crepe. Press gently with a spatula and remove from pan.
9. Repeat and serve: After each dosa, wipe the pan with a damp cloth and grease it with the onion-oil mixture. Prepare around 12 to 15 dosas from the batter. Serve hot crispy masala dosa with sambar, coconut chutney, or tomato chutney.

Notes

• Batter consistency is crucial: it should be pouring but not too thin to ensure proper fermentation and crispy dosa texture.
• Use rock salt/non-iodized salt for fermenting the batter to promote good fermentation.
• Fermentation time may vary with climate; warmer climates require less time.
• Casting iron pan creates the crispiest dosa, but a non-stick pan can also be used.
• Rubbing the pan with an onion dipped in oil helps prevent sticking and adds flavor.
• You can store leftover batter refrigerated for up to 2 days, but the dosas are crispiest when batter is freshly fermented.

Keywords: Masala Dosa, Crispy Dosa, South Indian Breakfast, Potato Masala, Fermented Dosa Batter