mumbai style masala dosa

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Mumbai style masala dosa recipe with step by step pics. Crisp dosas served with potato bhaji or potato masala in a mix of onions, coriander leaves, garam masala powder and butter.

mumbai style masala dosa recipe

There are many ways the typical Mumbai style masala dosa is made. I am sharing here the version which I prepare often. Sometimes I add grated veggies like carrots and beetroots.

I have also shared a few more Mumbai style dosa recipes which are:

Being born and growing up in Mumbai, its street food has always been my favorite. Living in different cities, I would not get the same flavors & taste of some Mumbai street food dishes like pav bhaji, bhel puri, sev puri or vada pav etc. So I started preparing them at home and to this day I still make all Mumbai style street food at home. This includes all the various types of dosa combinations. Whenever we travel to Mumbai, I do make it a point to have atleast a few street food there.

In the recipe post I have only shared preparing the potato masala and the preparation of the dosa. For dosa batter, you can check these recipes.

  1. Dosa batter
  2. Idli dosa batter in a mixie

You can use leftover idli batter for preparing these dosas too. also some grated cheese or paneer can be added. If you want you can add some grated or finely chopped veggies like carrots, beetroot, capsicum, onions, tomatoes and cabbage.

Do use a thick bottomed cast iron or iron tawa or skillet. You can use a non-stick pan, but it should be thick bottomed. Or else the dosa can get too browned or burnt.

Serve them hot with coconut chutney and sambar.

How to make Mumbai style masala dosa

1. First boil water in a bowl or in an electric heater or microwave. Take the hot water in a bowl. Rinse and then soak 1 tablespoon chana dal (husked bengal gram) in the hot water. Cover and keep aside for 30 minutes. Later drain and keep aside.

chana dal to prepare Mumbai style masala dosa recipe

2. Next steam 3 large potatoes in an electric cooker or steamer or pressure cooker. The potatoes should be thoroughly cooked. If using a pressure cooker, then steam for 4 to 5 whistles in water just about covering the potatoes.

potatoes to make Mumbai style masala dosa recipe

3. when the potatoes become warm, peel and then chop or mash the potatoes roughly and keep aside.

potatoes for Mumbai style masala dosa recipe

4. Heat oil in a frying pan or a kadai and crackle ½ teaspoon mustard seeds.

mustard seeds for Mumbai style masala dosa recipe

5. Then add ½ teaspoon cumin seeds and fry them till they splutter and change color.

cumin for Mumbai style masala dosa recipe

6. Add the drained chana dal.

chana dal to make Mumbai style masala dosa recipe

7. Begin to saute the chana dal.

chana dal for Mumbai style masala dosa recipe

8. Saute the chana dal on a low flame for about 3 to 4 minutes or till the lentils become light golden.

ginger for Mumbai style masala dosa recipe

9. add ½ teaspoon finely chopped ginger and saute for some seconds or till the raw aroma of ginger goes away.

making Mumbai style masala dosa recipe

10. Then add 1 cup thinly sliced onions.

onions to make Mumbai style masala dosa recipe

11. Stir and begin to saute the onions.

spices for Mumbai style masala dosa recipe

12. Saute the onions till they turn translucent.

onions to make Mumbai style masala dosa recipe

13. Then add 8 to 10 curry leaves, 1 green chili (chopped), ¼ teaspoon turmeric powder and a pinch of asafoetida.

spices to make Mumbai style masala dosa recipe

14. stir and mix very well.

spices to make Mumbai style masala dosa recipe

15.  then add the chopped or mashed potatoes.

potatoes for Mumbai style masala dosa recipe

16. Season with salt. For a faint sweet taste you can also add a bit of sugar. Mix very well.

potatoes for Mumbai style masala dosa recipe

17. Add ½ to ⅔ cup water. The water makes masala smooth and lightly moist.

potatoes for Mumbai style masala dosa recipe

18. Mix very well.

making Mumbai style masala dosa recipe

19. Cook the aloo masala for 3 to 4 minutes.

making Mumbai style masala dosa recipe

20. The potatoes should have a nice mashable consistency and be smooth and lightly moist.

making Mumbai style masala dosa recipe

21. Switch off the flame. Then add 1 tablespoon chopped coriander leaves.

making Mumbai style masala dosa recipe

22. Mix very well.

making Mumbai style masala dosa recipe

23. Take the dosa batter and whisk it with a spoon a couple of times.

batter to prepare Mumbai style masala dosa recipe

24. Heat a cast iron pan. With a kitchen paper towel or a cotton napkin or half of an onion, dipped in some oil grease the pan very well. Reduce the flame to a low before spreading the batter. If using non-stick pan, then no need to grease it with oil.

making Mumbai style masala dosa recipe

25. Take a ladle full containing the dosa batter.

making dosa - Mumbai style masala dosa recipe

26. Spread it evenly to a round dosa.

making dosa - Mumbai style masala dosa recipe

27. Once the top looks cooked, then sprinkle some chopped onions.

making dosa - Mumbai style masala dosa recipe

28. Then add some coriander leaves, red chili powder or garam masala powder. You can also use pav bhaji masala powder. You can add the spice powders as per your liking and preferences.

making dosa - Mumbai style masala dosa recipe

29. Add some butter.

making dosa - Mumbai style masala dosa recipe

30. With a spatula mix everything very well.

making dosa - Mumbai style masala dosa recipe

31. Then add a portion of the potato masala.

making dosa - Mumbai style masala dosa recipe

32. Spread it very well with the spatula.

making dosa - Mumbai style masala dosa recipe

33. Add some more butter if you want and spread it.

making dosa - Mumbai style masala dosa recipe

34. Let the dosa cook till the base is nicely crisp and golden.

making dosa - Mumbai style masala dosa recipe

35. When the base is crisp and golden, gently lift the dosa.

making dosa - Mumbai style masala dosa recipe

36. Fold it on one side.

making dosa - Mumbai style masala dosa recipe

37. Then fold it on the second side.

making dosa - Mumbai style masala dosa recipe

38. Flip gently.

preparing Mumbai style masala dosa recipe

39. With the spatula or pizza cutter begin to cut the dosa. If using a nonstick pan, then remove on a wooden tray or a steel plate and then cut it.

preparing Mumbai style masala dosa recipe

40. You can cut in three to four bite sized pieces.

preparing Mumbai style masala dosa recipe

41. The cut dosa is ready to be served. Gently remove each piece and serve.

preparing Mumbai style masala dosa recipe

42. Serve Mumbai style masala dosa hot with coconut chutney and sambar.

Mumbai style masala dosa
More dosa varieties

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mumbai style masala dosa recipe

mumbai style masala dosa

4.5 from 4 votes
Crisp dosas served with potato bhaji or potato masala in a mix of onions, coriander leaves, garam masala powder and butter.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins

Cuisine Indian Street Food
Course: Snacks

Servings 15 dosas
Units

Ingredients

main ingredients

  • 2.5 to 3 cups of dosa batter
  • ½ cup finely chopped onions
  • ¼ cup chopped coriander leaves
  • salted butter or oil as required
  • garam masala powder or pav bhaji masala powder, as required
  • red chilli powder as required - optional

for potato masala

  • 380 to 400 grams potatoes or 3 large potatoes or 3 cups crumbled or roughly chopped or roughly mashed potatoes
  • 1 to 1.5 tablespoon oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 1 tablespoon chana dal
  • 1 sprig curry leaves or 8 to 10 curry leaves - chopped
  • ¼ teaspoon turmeric powder
  • 1 large onion or 100 grams onions or 1 cup thinly sliced onions
  • 1 green chili - chopped
  • ½ inch ginger - finely chopped or ½ teaspoon finely chopped ginger
  • ½ to ⅔ cup water or add as required
  • 1 tablespoon chopped coriander leaves
  • salt as required

Instructions

preparing potato masala

  • First boil water in a bowl or in an electric heater or microwave. Take the hot water in a bowl. Rinse and then soak the chana dal (husked bengal gram) in the hot water. Cover and keep aside for 30 minutes. Later drain and keep aside.
  • Next steam potatoes in an electric cooker or steamer or pressure cooker. The potatoes should be thoroughly cooked. If using a pressure cooker, then steam for 4 to 5 whistles in water just about covering the potatoes. 
  • When the potatoes become warm, peel and then chop or mash the potatoes roughly and keep aside.
  • Heat oil in a frying pan or a kadai and crackle mustard seeds.
  • Then add cumin seeds and fry them till they splutter and change color.
  • Add the drained chana dal.
  • Fry chana dal for about 3 to 4 minutes or till the lentils become light golden.
  • Add chopped ginger and saute for some seconds or till the raw aroma of ginger goes away. 
  • Then add thinly sliced onions. Stir and saute till the onions turn translucent.
  • Add curry leaves, green chilies, turmeric powder and asafoetida.
  • Stir, mix and saute for a few seconds.
  • Then add the boiled or steamed potato cubes.
  • Season with salt. For a faint sweet taste you can also add sugar. Mix well.
  • Add water. The water makes masala smooth and lightly moist. Mix very well.
  • Cook the aloo masala for a few minutes.
  • The potatoes should have a nice mashable consistency and be smooth and lightly moist.
  • Switch off the flame. Then add coriander leaves. Mix very well.
  • Take the dosa batter and whisk it with a spoon for a couple of times.

preparing mumbai style masala dosa

  • Heat a cast iron pan. With a kitchen paper towel or a cotton napkin or half of an onion, dipped in some oil grease the pan very well. reduce the flame to a low before spreading the dosa batter.
  • Take a ladle full containing the dosa batter.
  • Spread it evenly to a round dosa.
  • Once the top looks cooked, then sprinkle some chopped onions.
  • Then add some coriander leaves, red chili powder or garam masala powder. You can also use pav bhaji masala powder.
  • Add some butter. With a spatula mix everything very well.
  • Then add a portion of the potato masala. Spread it very well with the spatula.
  • Add some more butter if you want and spread it.
  • Let the dosa cook till the base is nicely crisp and golden.
  • When the base is crisp and golden, gently lift and fold it on one side. Then fold it on the second side. Flip gently.
  • With the spatula or pizza cutter begin to cut the dosa. You can cut in three to four bite-sized pieces.
  • Gently remove each piece and serve.
  • You can serve mumbai style masala dosa hot with coconut chutney and sambar.

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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12 Comments

  1. Amitji ,i always follow your recipes.however lately unable to print recipe in pdf format.
    please restore facility to do so.4 stars

    1. milind, i checked the print option and its working, even for pdf format. could be due to slow internet, the link hangs, but after some seconds the page loads. we have not removed this facility. its working.

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