- Submitted by Elizabeth
Masala Dosa is originally from Udipi and is geneally made by stuffing dosa with potato masala. The thin paper dosa forms a wrap around the masala which is then had with chutney and sambhar. The crispy dosa with the delicious filling is dipped into the chutney and then dunked into the bowl of piping hot sambar. It is then eaten to enjoy the full taste. The combination of flavours is just amazing.
Potato Masala Dosa is by far the most popular of all South Indian tiffin varieties. It is found in restaurants all over India and even in Indian restaurants abroad. For me personally, this is the first thing I prefer to order when I go to restaurants, The big dosas made in thick cast iron tawas are to die for. Nowadays with kids growing up, I make this at home often. Mostly during weekends when I have some extra time.
There are many variations of masala dosa served in different places like Mushroom dosa, Cauliflower dosa, Peas masala dosa, Paneer masala dosa, Chicken masala dosa, Onion masala dosa (with fried onions), Soya masala dosa, Mysore masala dosa (red chutney is applied in the inner surface of the dosa) etc. The potato masala stuffing is the most basic one and also the most popular one. I am going to share the recipe of Masala Dosa with Potato Filling today. Try it out this weekend and have fun.
Recipe For Masala Dosa
Preparation time: 10 minutes
Cooking time: 50 minutes
For The Dosa
For The Masala
- Potatoes - 3 or 4
- Onion - 2 (finely chopped or sliced)
- Ginger - 1/2 " pieces (finely chopped)
- Green chilies - 4 (finely chopped)
- Curry Leaves - 1 strand
- Cilantro - handful
- Mustard seeds - 1/2 tsp
- Cumin Seeds - 1/2 tsp
- Chana dal - 1/2 tsp
- Urad Dal - 1/2 tsp
- Asafoetida - 1/2 tsp
- Turmeric powder - 1/4 spoon
- Green Peas or Grated Carrots - 1/4 cup (optional)
Making the Potato Masala
- Boil the potatoes and mash them coarsely.
- In a kadai heat little oil, temper the mustard seeds, cumin seeds, urad dal and chana dal. Add some cashew pieces if you like its crunch in the masala,
- Add asafoetida, curry leaves, chopped green chillies, ginger and sliced onions. Saute it until the onion is transparent.
- Add turmeric to it. Add 1/2 a cup of water and salt to taste,let it boil.
- Add the mashed potatoes (and green peas or grated carrots if you prefer) to the mixture. Let it cook together for about 5 minutes until all the moisture is absorbed.
- Sprinkle some chopped cilantro on top and switch off.
Making the Masala Dosa
- Pour a spoonful of batter on a hot dosa griddle. Immediately spread it using the back of the spoon using concentric circular motion.
- Add few drops of oil/ghee/butter on top.
- Once the bottom side is cooked, you can see brown spots appear.
- Now add the masala in the center as shown.
- Cover the masala with the dosa as shown in the picture.
- Serve with hot sambhar and chutney varieties.
In a kadai heat little oil, temper with mustard seeds and cumin seeds.
Once it pops, add urad dal, chana dal and curry leaves. Add some cashew pieces if you like its crunch in the masala,
Add asafoetida, chopped green chillies, ginger and sliced onions. Saute it until the onion is transparent.
Add turmeric and about 1/2 a cup of water, Add salt to taste and let it boil. Now add the mashed potatoes to the mixture.
Let it cook together for about 5 minutes until all the moisture is absorbed.
Sprinkle some chopped cilantro on top and switch off.
Keep this masala ready and start preparing the dosas.The same masala can also be used to make Mysore Masala Dosa.
Make a normal dosa. Drizzle some oil or ghee on top.
Once the dosa gets cooked well, some brown spots start appearing. At this stage, put some masala in the center.
Fold one side of the dosa to cover the masala.
Fold over the other side. Cook for a minute and remove on to a plate.
Serving Masala Dosa
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