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Crispy Masala Dosa Recipe

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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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/crispy-masala-dosa-recipe/