Masala Dosai

This common breakfast recipe is made by filling dosa with potato masala. For preparing and fermenting the batter check out the tips here at recipe for idli. Also try this plain dosai.

  • Dosai

    Difficulty: Medium

    The classic breakfast dish made with parboiled rice and dhal. It is served with Chutney and Sambar

  • Idli

    Difficulty: Medium

    A very common Tamilian breakfast dish that is served with chutney/sambar/milagai podi

Masala Dosai

Recipe by S Kamala
0.0 from 0 votes
Course: BreakfastCuisine: Indian, TamilDifficulty: Medium


Soak Time


Cooking time





This common breakfast recipe is made by filling dosa with potato masala


  • For dosa:
  • Parboiled Rice – 3 cups

  • Raw Rice – 1 cup

  • Urad Dhal – 1 cup

  • Salt – 2 teaspoon

  • For Masala:
  • Potato – 4 Nos big

  • Onion – 1 big

  • Tomato – 1

  • Green Chilli – 4 Nos

  • Fresh ginger – a small piece

  • Curry leaves – few

  • Coriander leaves – few

  • Lemon juice – 1 teaspoon

  • Turmeric powder – a pinch

  • Oil – 2 teaspoon

  • Cashew Nuts – few (optional)


  • Dosa Batter:
  • Soak both the rice and dhal separately in water for about 6 to 8 hours.
  • Wash and grind rice and dhal separately to a fine paste.
  • Mix together with salt and make a thick batter.
  • Leave it for at least 8 hours to ferment.
  • Potato Masala:
  • Cook the potatoes till soft. Remove the skin and mash it.
  • In a kadai add the oil and when it is hot add cashew nuts. When it is slightly fried, add onion, green chillies and ginger chopped finely. Add curry leaves also. Fry till the onion turns transparent.
  • Add tomato pieces and fry for a while.
  • Add mashed potato along with turmeric powder and salt. Sprinkle a handful of water and mix well.
  • Add lemon juice and cut coriander leaves and once again mix it. Remove it.
  • Masala Dosai:
  • Heat the dosa pan. Wipe it with oil.
  • Mix the batter and add little water and make it slightly thinner than the idli batter.
  • Pour one big ladle of batter in the tawa and spread it very thin.
  • Pour a teaspoon of oil around the corners of the dosa.
  • Cook on medium heat till its crisp.
  • Place a big spoon of potato masala on the dosa. Fold the dosa and remove it.
  • Tips:
  • In the masala, you can add boiled peas and carrot pieces also. No need to cook both the sides. However, if the dosa is not very thin, then you can turn the dosa and cook other side and place the masala on the dosa.
  • Instead of potato masala, you can make cauliflower curry or any other mixed vegetable curry and put it inside the dosa.


  1. this can be used for curries also. i used to put the same in okra subzi, cabbage, banana etc.

  2. Mam ,

    Let me know about some vendhayakkeerai Recipes. Expecting UR reply!

  3. I am trying to make dosa but sometimes it becomes too much thin sometimes too thick so please can you give me a proper tip for it

    • Hi Kavitha,

      It depends on the quality of rice you use also. If you find it difficult to make dosa properly, you can add little rice flour in the batter or you can add little raw rice along with the idli rice while soaking. The batter should not be too thin or too thick. Also the heat should should be uniform on the tawa. Keep the dosa tawa into medium heat and wipe it with a greased cloth or cut onion and pour the batter and quickly spread it.

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