Masala Dosai


  • 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)


  1. Dosa Batter:
  2. 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 atleast 8 hours to ferment.
  3. Potato Masala:
  4. Potato-Masala2
  5. Cook the potatos till soft. Remove the skin and mash it. In a kadai put the oil and when it is hot add cashewnuts. When it is slightly fried, add onion, green chillies and ginger chopped finely. Add curry leaves also. Fry till the onion turns transperant. 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.
  6. Masala Dosai:
  7. Heat tawa. 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.
  8. 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.
  9. Instead of potato masala, you can make cauliflower curry or any other mixed vegetable curry and put it inside the dosa.


Leave a Comment

Your email address will not be published. Required fields are marked *