Crispy Masala Dosa Recipe

Introduction

Crispy Masala Dosa is a delicious South Indian treat featuring thin, crisp rice crepes filled with a spiced potato mixture. Perfect for breakfast or any meal, it pairs wonderfully with chutneys and sambar for a flavorful experience.

Ingredients

• 3/4 cup sona masoori rice (150 grams)
• 3/4 cup idli rice (160 grams)
• 1/2 cup urad dal gota (100 grams, dehusked whole urad dal or split urad dal)
• 1 tablespoon chana dal (18 grams)
• 1 tablespoon toor dal (18 grams)
• 1/2 teaspoon methi seeds (fenugreek seeds)
• 3 tablespoons poha (flattened rice, 18 grams, soaked 20 to 30 minutes before grinding)
• 1 teaspoon rock salt (non-iodide)
• Ghee or oil for cooking the dosa
• 4 medium potatoes (425 grams, boiled and mashed)
• 1 tablespoon oil (15 ml)
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon hing (asafoetida)
• 1 teaspoon chana dal (soaked for 10 minutes)
• 5-6 cashews (broken)
• 1 teaspoon chopped ginger
• 1 medium onion (sliced)
• 1-2 green chilies (chopped, adjust to taste)
• 10-15 curry leaves
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt (or to taste)
• Cilantro (to garnish)

Instructions

1. Step 1: In a large bowl, rinse the sona masoori rice, idli rice, urad dal gota, chana dal, toor dal, and methi seeds. Soak them in about 5 cups of water for 5 to 6 hours.
2. Step 2: Soak the poha separately in 1/2 cup water for 20 to 30 minutes before grinding.
3. Step 3: Drain the water from the rice and dals as well as the soaked poha. Transfer all to a high-speed blender.
4. Step 4: Add about 1 1/4 cups (300 ml) plus 1-2 tablespoons (15-30 ml) of cold water, adjusting as needed, to grind the mixture into a smooth batter. The batter should be free-flowing but not runny.
5. Step 5: Transfer the batter to a bowl. Add 1 teaspoon of rock salt and mix with your hands for 2 minutes to encourage fermentation.
6. Step 6: Let the batter ferment in a warm place for 8 to 14 hours depending on climate—use your oven with the light on or an Instant Pot yogurt setting in colder environments.
7. Step 7: After fermentation, the batter will rise and be frothy. Test by dropping a spoonful in water; if it floats, it’s ready.
8. Step 8: For the potato masala, peel and mash the boiled potatoes.
9. Step 9: Heat 1 tablespoon oil in a pan on medium heat. Add mustard seeds and let them pop, then add hing and stir.
10. Step 10: Add soaked chana dal, cashews, and chopped ginger. Sauté until they start to change color.
11. Step 11: Add sliced onions, green chilies, and curry leaves. Cook until onions soften, about 2 minutes.
12. Step 12: Stir in mashed potatoes, turmeric, and salt. Add a few teaspoons of water if the masala feels too dry. Remove from heat and garnish with chopped cilantro.
13. Step 13: Heat a cast iron or non-stick skillet on medium-high. Test temperature by sprinkling water; it should sizzle immediately.
14. Step 14: Grease the pan by rubbing it with an onion dipped in oil.
15. Step 15: Pour a ladle of batter in the center and spread it outward in a circular motion to form a thin crepe.
16. Step 16: Drizzle oil or ghee around and on top of the dosa. Cook until the underside is golden and crisp; do not flip.
17. Step 17: Place a few tablespoons of potato masala on one side or in the center of the dosa as per your preference, then fold or roll the dosa over the filling.
18. Step 18: Press gently with a spatula and remove from the pan. Repeat for remaining batter, wiping and greasing the pan between dosas.
19. Step 19: Serve hot with sambar, cilantro coconut chutney, or tomato chutney.

Tips & Variations

• Use rock salt (sendha namak) instead of regular salt to help fermentation.
• If you don’t have sona masoori rice, any regular raw rice works well.
• Soaking poha before grinding adds softness and helps create a lighter dosa batter.
• For crispier dosas, spread the batter as thinly as possible on a hot pan.
• Adjust green chilies to taste, or omit for a milder potato filling.
• Store leftover potato masala separately to keep the dosa crisp if serving later.

Storage

Store leftover dosa batter in an airtight container in the refrigerator for up to 2 days. Gently stir before using. Cooked dosas are best enjoyed immediately but can be wrapped in foil and refrigerated for up to 1 day. Reheat on a hot pan for a few minutes to maintain crispness. Store potato masala in an airtight container in the fridge for up to 3 days and reheat gently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only one type of rice for dosa batter?

Yes, you can use just regular raw rice or idli rice, but combining different types like sona masoori and idli rice improves texture and flavor.

What if my dosa batter doesn’t ferment?

Make sure the batter is kept in a warm enough place (around 25–30°C or 77–86°F). You can use the oven with the light on or the yogurt mode of an Instant Pot to help fermentation. Also ensure the batter consistency is not too thick or too runny.

Crispy Masala Dosa Recipe

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4.9 from 143 reviews

Crispy Masala Dosa is a popular South Indian breakfast dish featuring a thin, crispy fermented rice and lentil crepe filled with a spiced potato masala. This recipe uses a blend of sona masoori rice, idli rice, and various dals soaked and ground into a smooth batter, fermented to develop unique flavors. The potato filling is a vibrant mixture of boiled mashed potatoes, mustard seeds, curry leaves, and aromatics, making for a deliciously savory filling. Served hot with chutneys and sambar, this traditional recipe offers a perfect balance of textures and flavors.

• Author: Ruby
• Prep Time: 15 minutes (plus 5-6 hours soaking and 8-14 hours fermentation)
• Cook Time: 40 minutes (including potato cooking and dosa making)
• Total Time: Approximately 14-21 hours including soaking and fermentation
• Yield: Approximately 12–15 dosas 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: South Indian
• Diet: Vegetarian

Ingredients

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Batter Ingredients

• 3/4 cup sona masoori rice (or any raw regular rice, 150 grams)
• 3/4 cup idli rice (parboiled, 160 grams)
• 1/2 cup urad dal gota (dehusked whole urad dal, 100 grams) or split urad dal
• 1 tablespoon chana dal (18 grams)
• 1 tablespoon toor dal (18 grams)
• 1/2 teaspoon methi seeds (fenugreek seeds)
• 3 tablespoons poha (flattened rice, 18 grams, soaked 20–30 minutes)
• 1 teaspoon rock salt (non-iodide)

For Cooking Dosa

• Ghee or oil (as needed to cook the dosa)

Potato Masala Filling

• 4 medium potatoes (425 grams, boiled and mashed)
• 1 tablespoon oil (15 ml)
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon hing (asafoetida)
• 1 teaspoon chana dal (soaked 10 minutes)
• 5–6 cashews (broken)
• 1 teaspoon chopped ginger
• 1 medium onion (sliced)
• 1–2 green chilies (chopped, adjust to taste)
• 10–15 curry leaves
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt (or to taste)
• Cilantro (for garnish)

Instructions

1. Make the batter: Rinse together the sona masoori rice, idli rice, urad dal gota, chana dal, toor dal, and methi seeds and soak them in about 5 cups of water for 5 to 6 hours. Soak the poha separately in 1/2 cup water for 20 to 30 minutes before grinding.
2. Grind the batter: Drain the water from rice and dals along with the soaked poha, then transfer everything into a high-speed blender. Add about 1 1/4 cups plus 1-2 tablespoons (approx. 315-330 ml total) cold water as needed. Grind to a smooth, free-flowing but not runny batter.
3. Ferment the batter: Transfer the batter to a steel bowl, add 1 teaspoon rock salt, and mix by hand for 2 minutes. Place the batter in a warm spot to ferment—if cold, use the oven (light on) or Instant Pot yogurt mode for 8-14 hours depending on season. The batter is ready when frothy and doubled in volume.
4. Prepare potato masala: Boil and peel the potatoes, then mash them. Heat oil in a pan on medium heat. Add mustard seeds and allow to pop, then add asafoetida. Add soaked chana dal, cashews, and chopped ginger; sauté until golden.
5. Sauté aromatics: Add sliced onion, chopped green chilies, and curry leaves; cook until onions soften, about 2 minutes.
6. Combine potatoes and spices: Add mashed potatoes, turmeric powder, and salt. Mix well, add a few teaspoons of water if needed to moisten. Garnish with chopped cilantro and remove from heat.
7. Heat the pan for dosas: Using a cast iron skillet or non-stick pan, heat on medium-high until water sprinkled sizzles immediately. Rub the pan with an onion dipped in oil to grease it.
8. Cook dosas: Pour a ladleful of batter onto the center of the pan and spread thin in a circular, clockwise motion. Drizzle ghee or oil around edges and center. Cook until golden brown on bottom.
9. Add filling and fold: Place a few tablespoons of potato masala onto one side or center of dosa. Fold or roll the dosa over the filling. Press with spatula and carefully remove from pan.
10. Repeat and serve: Clean the pan lightly with a damp cloth, grease again, and make remaining dosas. Serve hot with sambar, cilantro coconut chutney, or tomato chutney.

Notes

• Use rock salt (sendha namak) for fermentation; regular iodized salt can inhibit fermentation.
• Consistency of the batter should be thick but pourable; too thick batter may not ferment well.
• Adjust water quantity based on rice and dal type during grinding.
• For best crispiness, use a well-seasoned cast iron pan.
• Potato masala can be made ahead and stored refrigerated for up to 2 days.
• Fermentation time varies by climate; warmer weather shortens fermentation time.
• Use poha soaked before grinding to help batter fermentation and keep dosa crispy.
• Serve dosa immediately for best texture; they tend to soften if left to sit.

Keywords: masala dosa, crispy dosa, South Indian breakfast, fermented dosa batter, potato masala, Indian crepes