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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.

Ingredients

Scale

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

Find it online: https://tastybella.com/crispy-masala-dosa-recipe/