Delicious Masala Dosa Recipe | Crispy Crepes with Spiced Potato Filling

This Masala Dosa recipe makes soft and crispy crepes filled with a tasty, spiced potato and onion mixture. It might take some time to make delicious hotel-style Masala Dosa, but with my step-by-step instructions, it will be easier than you think and totally worth it!

Ingredients:

For Batter:

• 3 cups sona masuri rice
• ½ tsp methi (fenugreek seeds)
• Water for soaking
• 1 cup urad dal
• 2 tbsp toor dal
• 2 tbsp chana dal
• 1 cup poha (avalakki), rinsed

For Potato Curry:

• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 1 dried red chilli
• Few curry leaves
• Pinch of hing (asafoetida)
• 2 chillies, finely chopped
• 1 inch ginger, finely chopped
• 1 onion, sliced
• ¼ tsp turmeric
• 1 tsp salt
• 3 potatoes, boiled & mashed
• 2 tbsp coriander, finely chopped
• 2 tbsp lemon juice

Instructions For Preparing Masala Dosa: 

Masala Dosa Batter:

1. In a large bowl, combine 3 cups sona masuri rice and ½ tsp methi seeds. Rinse thoroughly and soak in water for 4 hours.
2. In another bowl, rinse 1 cup urad dal, 2 tbsp toor dal, and 2 tbsp chana dal. Soak in water for 2 hours.
3. Drain and grind the dal mixture to a smooth paste, adding water as needed. The batter should be fluffy.
4. Transfer the batter to a large vessel.
5. In the same grinder, blend soaked rice and 1 cup rinsed poha to a coarse paste, adding water slowly.
6. Combine both batters and mix well.
7. Ferment in a warm place for 8 hours or until the batter doubles in volume.
8. After fermentation, gently mix the batter and add 1 tsp salt to 4 cups of the batter. The masala dosa batter is ready.

Potato Curry:

1. Heat 2 tbsp oil in a large kadai. Add 1 tsp mustard seeds, 1 tsp urad dal, 1 tsp chana dal, 1 dried red chilli, curry leaves, and a pinch of hing.
2. Add 2 finely chopped chillies and 1 inch chopped ginger. Sauté well.
3. Add 1 sliced onion and sauté until soft.
4. Stir in ¼ tsp turmeric and 1 tsp salt.
5. Add 3 boiled and mashed potatoes, mix thoroughly, and mash slightly.
6. Turn off the heat and add 2 tbsp chopped coriander and 2 tbsp lemon juice. Mix well.

Masala Dosa:

1. Heat a tawa and pour a ladleful of batter onto it.
2. Spread the batter thinly to make a crispy dosa.
3. Spread 1 tsp butter over the dosa.
4. Place 2 tbsp of aloo masala in the center.
5. Roast until golden brown and crisp.
6. Scrape the sides and roll the dosa.
7. Serve hot with coconut chutney and sambar.

Nutrition (per serving):

• Calories: 40 kcal |Carbohydrates: 6g |Protein: 2g |Fat: 1g |Saturated Fat: 1g |Sodium: 81mg |Potassium: 20mg |Fiber: 2g |Sugar: 1g |Vitamin A: 36 IU |Vitamin C: 6mg |Calcium: 9mg |Iron: 1mg

Tips:

1. Ensure the batter is well-fermented for a crispy and fluffy dosa.
2. Use a non-stick tawa to prevent the dosa from sticking.
3. Adjust the spice level in the potato curry to your preference.
4. Serve immediately for the best taste and texture.
5. Leftover batter can be refrigerated for up to 2 days.