mumbai style masala dosa recipe
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4 from 2 votes

mumbai style masala dosa

mumbai style masala dosa recipe - crisp dosas served with potato bhaji or potato masala in a mix of onions, coriander leaves, garam masala powder and butter.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: snacks
Cuisine: indian street food
Servings: 15 dosas
Author: Dassana Amit


main ingredients for masala dosa

  • 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 (rai)
  • ½ teaspoon cumin seeds (jeera)
  • 1 tablespoon chana dal
  • 1 sprig curry leaves OR 8 to 10 curry leaves - chopped
  • ¼ teaspoon turmeric powder (haldi)
  • 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 (dhania patta)
  • salt as required


preparing potato masala for dosa

  • first boil water in a bowl or in a 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 masala dosa cook till the base is nicely crisp and golden.
  • when the base is crisp and golden, gently lift the masala dosa.
  • fold it on one side.
  • then fold it on the second side.
  • flip gently.
  • with the spatula or pizza cutter begin to cut the masala dosa.
  • you can cut the masala dosa in three to four bite sized pieces.
  • the masala dosa is ready to be served. gently remove each piece and serve.
  • serve mumbai style masala dosa hot with coconut chutney and sambar.