Make a homemade masala dosa with a crisp golden dosa, gently spiced potato filling and a simple chutney on the side. This South Indian favourite is ideal for a weekend breakfast or a satisfying brunch. Use ready dosa batter to save time, or prepare fermented batter ahead.
Why You’ll Love This Masala Dosa
- Crispy edges with a soft, savoury potato filling.
- Uses everyday ingredients and leftover boiled potatoes.
- Easy to customise with chilli, ginger or extra curry leaves.
Ingredients
For the potato masala
- 3 medium potatoes, boiled and roughly mashed
- 1 onion, thinly sliced
- 1 green chilli, finely chopped
- 1 teaspoon grated ginger
- ½ teaspoon mustard seeds
- ½ teaspoon turmeric
- 8–10 curry leaves
- 1 tablespoon oil, salt and chopped coriander
For the dosa
4–6 ladles prepared dosa batter and a little oil or ghee for the pan.
How to Make Masala Dosa
1. Prepare the potato filling
Heat oil in a pan. Add mustard seeds and let them pop, then add curry leaves, chilli and ginger. Stir in the onion and cook until soft. Add turmeric, potatoes and salt with a splash of water. Mix until the filling is warm and fluffy, then finish with coriander.
2. Cook the dosa
Heat a well-seasoned flat pan over medium-high heat. Pour a ladle of batter into the centre and spread it in thin circles. Drizzle a little oil around the edges and cook until the underside is golden and crisp.
3. Fill and fold
Place some potato masala along the centre. Fold the dosa over the filling and serve immediately while crisp. If cooking several dosas, stir the batter between portions and adjust the heat so they brown evenly.
Serving Ideas and Tips
Serve with South Indian coconut chutney and sambar. For the crispiest result, spread the batter thinly and avoid piling on too much filling. A non-stick or well-seasoned tawa makes spreading easier.
Frequently Asked Questions
Can I make masala dosa with leftover potatoes?
Yes. Mash the cooked potatoes and warm them with the onion tempering and spices before filling the dosa.
How do I keep dosa crispy?
Use a hot pan, spread the batter thinly and serve straight away. Avoid covering the dosa after cooking because trapped steam softens it.
Enjoy this homemade South Indian breakfast from Sravani’s Kitchen!