masala dosa recipe with step by step photos. this masala dosa recipe will give you a restaurant style or hotel style masala dosa, where the dosa is crisp and served with a delicious potato masala. the recipe post shares both the method of preparing dosa batter as well as the potato masala.
masala dosa is a famous south indian tiffin snack popular not only in india but outside india too. masala dosa is on the menu list of many north indian restaurants too. though making masala dosa is a long process, but its worth it.
usually the first day i make idlis from the batter and then the next day i make dosa. for making dosa, the batter consistency has to be slightly thin than idli batter. the leftover batter can always be refrigerated and used when required.
the basic plain dosa recipe calls for soaking urad dal (husked black lentils) and rice. the soaked lentils and rice are then ground and fermented overnight. warm temperature is important for the idli-dosa batter to ferment well.
tips for making best masala dosa
1. to prepare this hotel style masala dosa, i have used idli-dosa rice. you can also use parboiled rice. in case you do not have idli rice or dosa rice, the use any short grained rice like sona masuri. even using regular rice like sona masuri or parmal rice gives crisp dosas.
2. addition of thick poha (flattened rice) makes the dosa crisp and also makes it soft. so you get a crisp texture outside with a nice soft texture inside. i always add some thick poha to get this texture in masala dosa. poha also helps in giving a golden color to the dosa.
3. some chana dal is also added to make the dosa crisp and it gives a nice golden crust.
4. methi seeds are added to aid the fermentation process. methi seeds also give a nice taste to the masala dosa.
5. the proportion i use is 3:1 of the rice and lentils for making crisp dosas. in this masala dosa recipe i have used 1.5 cups dosa rice with ½ cup of urad dal. these recipe proportions yield crisp masala dosa, but one which is still soft. i use the same recipe proportions to make ghee roast dosa.
6. the potato masala recipe shared here is truly restaurant style and tastes delicious with dosa. this potato masala or potato sabzi recipe is the way i make it. i add a lot of onions which impart a subtle sweet taste to the potato masala. some soaked chana dal is also added. the taste of the potato masala is similar to the ones we get in hotels.
7. to get golden crisp dosa, the pan should be hot. but the flip side is that if the pan is very hot, then you cannot spread the dosa batter nicely. either sprinkle water on the pan and then wipe it. this brings down the temperature of the pan. do this method on a cast iron pan. don’t do this on a nonstick pan. it might affect the nonstick coating. or you can heat the pan first, then reduce the flame to a low. then spread the dosa batter. increase the flame to medium and then cook the dosa.
8. also if using a nonstick pan than as soon as one dosa is done, reduce the flame. spread the dosa batter on the pan. now increase the flame and let the dosa cook.
9. the dosa batter has to be fermented well. if you live in a cold region, then keep the batter in a warm place or keep the batter for more time to ferment well.
the regular masala dosa is the dosa served with potato masala with a side of sambar and coconut chutney. however in a regular masala dosa recipe, many changes can be made. eg in the potato stuffing you can add vegetables like carrots, peas, cauliflower, green beans and make a vegetable masala dosa. add some grated paneer and you get paneer masala dosa. so many variations can be made in a basic masala dosa recipe.
without the potato masala, the dosa becomes a plain dosa or sada dosa which can be had with coconut chutney and sambar.
to make the masala dosa taste more better
- you could use butter or ghee instead of oil.
- you could also spread red chutney made from garlic and red chillies on the dosa while making it and make mysore masala dosa. i have mentioned the red chutney recipe in notes section of the recipe card.
if you are looking for more dosa recipes then do check:
masala dosa recipe
INGREDIENTS FOR masala dosa recipe
ingredients for masala dosa batter
- 330 grams idli rice (parboiled rice, ukda chawal, sela chawal) or 1.5 cups idli rice
- 125 grams urad dal or ½ cup husked whole or split black gram
- 35 grams thick poha or ¼ cup thick poha (flattened rice)
- 1 tablespoon chana dal (husked & split bengal gram)
- 20 methi seeds (fenugreek seeds)
- 1 cup water for soaking urad dal
- 2 cups water for soaking rice
- 1 cup water for grinding rice & poha
- ½ cup water for grinding dal
- ½ teaspoon rock salt or add as required
ingredients for potato masala
- 300 grams potatoes or 4 medium sized potatoes or 2 cups boiled & chopped or crumbled potatoes
- 2 tablespoons oil
- ½ teaspoon mustard seeds (rai)
- 1 tablespoon chana dal (husked & split bengal gram) soaked in ¼ cup hot water for 30 minutes
- 150 grams onions or 2 medium to large onions, thinly sliced or 1.25 cups thinly sliced onions
- 1 inch ginger, finely chopped or 1 teaspoon finely chopped ginger
- 8 to 10 curry leaves (kadi patta)
- 1 to 2 green chillies, chopped
- ¼ teaspoon turmeric powder (haldi)
- 1 pinch of asafoetida (hing)
- ½ cup water
- 3 tablespoons chopped coriander leaves (dhania patta)
- 8 to 10 cashews (kaju), optional
- ¼ teaspoon sugar, optional
- salt as required
HOW TO MAKE masala dosa recipe
soaking rice & lentils for masala dosa batter
- first take all the ingredients in bowls. take rice and poha in separate bowls. take the urad dal, chana dal and methi seeds in one bowl.
- rinse the urad dal, chana dal and methi seeds a couple of times. then soak them in 1 cup water for 4 to 5 hours.
- rinse the rice a couple of times and keep aside.
- rinse poha once or twice and then add to the rice.
- pour 2 cups water. stir and soak both rice and poha together for 4 to 5 hours.
making masala dosa batter
- before grinding, strain the water from the soaked lentils and keep it for grinding urad dal.
- add the lentils in the grinder jar. also add ½ cup of the soaked and strained water to the dal. you can even use fresh water while grinding.
- grind the urad dal, chana dal and methi seeds till you get a batter which is light and fluffy. the urad dal has to be ground really well, so that the batter ferments well.
- remove the batter in a bowl or pan with a spatula.
- strain the rice well. then in the same grinder, add the soaked rice and 1 cup fresh water. you can grind rice in one batch or in two to three batches. this will depend on the size of the grinder jar. i ground in one batch and added 1 cup water for grinding. you can even add ¾ cup water while grinding. addition of water will depend on the quality of rice.
- grind the rice till you get a fine grainy consistency in it. the rice batter should have a fine rawa like consistency. you can even grind to a smooth batter.
- now pour the batter in the same pan or bowl containing the urad dal batter.
- add ½ teaspoon rock salt or add as per taste.
- mix the salt very well with the batter. also mix both the batters very well. cover and keep aside to ferment for 8 to 9 hours. you can keep batter to ferment for less or more time and this will depend on the temperature conditions in your city.
preparation for potato masala
- first rinse and then boil 4 medium sized potatoes in 2 cups water for 5 to 6 whistles in a pressure cooker. you can also boil potatoes in a pan. the potatoes have to be completely cooked
- when the potaoes are cooking, soak the chana dal in hot water for 30 minutes. then drain the chana dal and keep aside.
- when the pressure settles down on its own in the cooker, remove the lid. drain the potatoes and let them become warm. then peel them and chop them.
- also slice the onions thinly and chop the green chilies, ginger and coriander leaves.
making potato masala for masala dosa
- heat oil or ghee. fry cashews and keep aside. this step of frying cashews is optional.
- lower the flame and add mustard seeds and let them splutter. then add the chana dal.
- saute the chana dal for 2 to 3 minutes on a low flame or till they turn light golden or golden. now add the sliced onions, curry leaves, green chilies and ginger.
- saute the onions till they soften and turn translucent.
- add the turmeric powder and asafoetida. mix very well.
- add water. mix well and simmer for 2 to 3 minutes or till the mixture thickens a bit.
- next add the boiled chopped potatoes and mix very well.
- season with salt. also add ¼ teaspoon sugar for a slight sweet taste.
- simmer on a low flame for 3 to 4 minutes stirring occasionally. the water will reduce and the potato masala will thicken.
- switch off the flame and then add chopped coriander leaves. also add the fried cashews now and mix well. the potato masala should be moist and easily spreadable on the dosa. make sure there is no water in the potato masala. it should not be of a curry or gravy consistency.
- stir and keep the potato masala aside.
making masala dosa
- lightly stir the batter, before you begin to make dosa. you will also see tiny air pockets in the batter
- heat a cast iron pan or a flat non-stick pan. the pan should be medium hot. smear some oil if using an iron pan or griddle. don't smear oil on a non stick pan, as then you won't be able to spread the dosa batter.
- keep the flame to a low, while spreading dosa batter.
- spread the dosa batter in a circular way on the pan.
- on a medium flame, cook the dosa.
- sprinkle some oil on top and edges
- cover the dosa with a lid and let it cook.
- cook the dosa till its base becomes golden and crisp.
- when you see the base has become golden, place a portion of the potato masala on the dosa. you can spread it a bit if you want.
- now fold the dosa and serve.
- serve crisp restaurant style masala dosa hot with coconut chutney and sambar
RECIPE TIPS
- soak 3 to 4 dry kashmiri red chilies (kashmiri lal mirch) in warm water for 30 to 40 minutes - add the number of chilies as per your taste preferences and depending on the type of chilies - whether they are less hot or too pungent.
- for a spicy taste in the chutney add 4 to 5 dry kashmiri red chilies. later drain all the water. break the chilies and add in a small grinder jar.
- also add 2 tablespoons roasted chana dal (roasted bengal gram or bhuna chana dal), 4 to 5 garlic cloves, 1 teaspoon seedlees tamarind and ¼ cup chopped onions. also add salt as required.
- if you do not like the raw taste of onions or garlic, then just sauté both in some oil for a few minutes and then add before grinding.
- now add water as required and grind all the ingredients till smooth. grind the chutney to a slightly thick or medium consistency and not to a thin consistency.
- remove the red dosa chutney in a bowl.
- spread this red chutney after dosa becomes golden and crisp. then spread the potato masala. fold and serve mysore masala dosa.
- this red chutney stays well in the refrigerator for 1 to 2 days. this red chutney recipe yields a small bowl of chutney which can be spread on 8 to 9 dosas.
i have divided the entire hotel style masala dosa recipe post in three steps so that it is easy to understand and follow:
- making dosa batter
- making potato masala
- making masala dosa
how to make masala dosa
a) making masala dosa batter
1. first take all the ingredients in three bowls:
- 1.5 cups idli rice or parboiled rice in one bowl
- ½ cup urad dal + 1 tablespoon chana dal + 20 methi seeds (fenugreek seeds) in a second bowl
- ⅓ cup thick poha in a third bowl.
2. rinse the lentils and methi seeds a couple of times. then soak them in 1 cup water for 4 to 5 hours.
3. rinse the rice a couple of times and keep aside.
4. rinse poha once or twice and then add to the rice.
5. pour 2 cups water. stir and soak both rice and poha together for 4 to 5 hours.
6. before grinding, strain the water from the soaked lentils+methi seeds and keep it for grinding urad dal.
7. add the lentils in the grinder jar. also add ½ cup of the soaked and strained water to the dal.
8. grind the urad dal, chana dal and methi seeds till you get a batter which is light and fluffy. the urad dal has to be ground really well, so that the batter ferments well.
9. remove the batter in a bowl or pan with a spatula. here is a pic showing the consistency of the batter.
10. strain the rice well. then in the same grinder, add the soaked rice and 1 cup fresh water. you can grind rice in one batch or in two to three batches. this will depend on the size of the grinder jar. i ground in one batch and added 1 cup water for grinding. you can even add ¾ cup water while grinding. addition of water will depend on the quality of rice.
11. grind the rice till you get a fine grainy consistency in it. the rice batter should have a fine rava like consistency in the batter.
12. now pour the rice+poha batter in the same pan or bowl containing the urad dal batter.
13. add ½ teaspoon rock salt or add as per taste.
14. mix the salt very well with the batter. also mix both the batters very well. cover and keep aside to ferment for 8 to 9 hours. you can keep for less or more time and this will depend on the temperature conditions in your city.
15. the batter the next day. i kept for about 13 hours and 35 minutes as it is cold during monsoons here.
making potato masala for masala dosa recipe
1. first rinse and then boil 4 medium sized potatoes in 2 cups water for 5 to 6 whistles in a pressure cooker. you can also boil potatoes in a pan. the potatoes have to be completely cooked.
2. when the potatoes are cooking, soak the chana dal in hot water for 30 minutes. then drain the chana dal and keep aside.
3. when the pressure settles down on its own in the cooker, remove the lid. drain the potatoes and let them become warm.
4. then peel them and chop them. also slice the onions and chop the green chilies, ginger and coriander leaves.
5. heat oil or ghee. if using cashews, then fry cashews at this step and keep them aside. lower the flame and add mustard seeds and let them splutter. you can add teaspoon ½ cumin seeds while tempering in the potato masala.
6. then add the chana dal.
7. saute the chana dal for 2 to 3 minutes on a low flame or till they turn light golden or golden.
8. now add the sliced onions, curry leaves, green chilies and ginger.
9. saute the onions till they soften and turn translucent.
10. add the turmeric powder and asafoetida.
11. mix very well.
11. now add water.
12. again mix well and simmer for 2 to 3 minutes or till the mixture thickens a bit.
12. next add the boiled chopped potatoes.
13. mix very well.
14. season with salt. also add ¼ teaspoon sugar for a slight sweet taste. you can add more sugar if you prefer.
14. and stir again.
15. simmer on a low flame to medium-low flame for 3 to 4 minutes stirring occasionally.
16. switch off the flame and then add chopped coriander leaves. also add fried cashews now (if you have fried the cashews earlier as mentioned in step 5 above). mix well.
15. stir and keep the potato masala aside. the potato masala should be moist and easily spreadable on the dosa. make sure there is no water in the potato masala. it should not be of a curry or gravy consistency. this is your basic potato masala for the masala dosa.
making masala dosa
1. now lightly stir the batter, before you begin to make dosa. you will also see tiny air pockets in the batter.
2. heat a cast iron pan or a flat non-stick pan. the pan should be medium hot. smear some oil if using an iron pan or griddle. don’t smear oil on a non stick pan, as then you won’t be able to spread the dosa batter.
3. keep the flame to a low, while spreading dosa batter.
4. spread the dosa batter in a circular way on the pan. on a medium flame, cook the dosa.
5. sprinkle some oil on top and edges.
6. cover the dosa with a lid and let it cook.
7. cook the dosa till its base becomes golden and crisp.
8. when you see the base has become golden, place a portion of the potato masala on the dosa. you can spread it a bit if you want.
9. now fold the dosa and serve.
10. serve crisp restaurant style masala dosa hot with with sambar and coconut chutney.
This is my go to recipe for making masala dosa every Sunday for breakfast for over a year now. The proportions given in the recipe are perfect and ensure a perfect crispy dosa – never fails. Many thanks Dassana for a superb recipe.
welcome Jennifer. Glad to know this.
Hi Mam,
I have tried most of your recipes and each one of them has come out picture perfect . And it’s yummylisious😋. Thank you so much for your perfection in penning down the recipe which is very hard to find 👍.
so glad to read your comments safra. thanks for these words. it does make me feel good when the recipes turn out good. thanks again and happy cooking.
Masala dosa was my favorite when I was in India!
I am so grateful finding you and your wonderful recipe 😊
I would like to ask, is 20 seeds of fenugreek 1 teaspoon of fenugreek powder, more or less?
Thank you for your time and your tasty recipe!
thanks katerina. glad.
20 seeds of fenugreek will yield approx 1/8th to 1/4th teaspoon fenugreek powder depending on the size of the fenugreek seeds.
Awesome masala dosa recipe,I prepared everybody praised me, thank you so much. Please post bhendi sabji recipe
thanks manisha for this awesome feedback. so glad. i have shared many bhendi recipes. you can check this collection of bhindi recipes which has many tasty okra recipes – https://www.vegrecipesofindia.com/bhindi-recipes-indian-okra-recipes/
Can I use fenugreek power in stead of seed?
you can use fenugreek powder. but grind it along with the urad dal.
Hello Mam / Sir all your recipes are really amazing. i want to contact you. can you please mail me on my given email id?Thank you
Welcome Nazneen. Thanks for your positive feedback. You can write at this email id – [email protected]
Hi..
Tried your masala dosa recipe…must say it came out really well..I love to cook and try new. And I ve tried even few of your other recipes.. Your instructions are really simple to understand and it shows your effort and dedication before sharing them.. Thanks a bunch from me and my family..
Welcome Jenevia. Thanks for sharing your positive feedback on masala dosa recipe. Glad to know that you like the recipes presentation. Do try some more recipes.
Hi
Good recipe
But can you please elaborate how to cook dosa on iron tawa….as my does always sticks on it!
you need to season the iron tawa. for seasining, heat the tawa and spread some oil on it and heat it for a minute. then wipe this oil and spread second layer of oil. you can do this step one or twice more if you want. then for the last spread of oil, switch off the flame and keep the tawa with the oil coating for a couple of days or a week before you use it. then heat the tawa, wipe the oil. spread another layer of oil. wipe this too and then start making dosas. also do note that use this tawa for making only dosa or for shallow frying. do not make rotis on this tawa. for rotis you can use a separate tawa.
Thanks Dassana !! I will go for the smaller one. 🙂
welcome shilpa.
For the First time I fell in love with Dosa😍😍…. Thank you sooooooo much for this recipe🙏
thats nice to know. thanks a lot for sharing this.
Thanks Dassana, you always reply to the queries. love you for this and I really appreciate your efforts. I became a big fan of you. I was confused between rock and lodge as there are so many good reviews about lodge but is very expensive. I think I should go for rock.
welcome shilpa. yes lodge is expensive. rock is also good. i have read the reviews also. just buy the one which is smaller in size. i had purchased one for my mom and it was too large. but the tawa was very good, just that my mom was finding it difficult to lift it as its very heavy,