Culinary Delights & Beyond

Masala Dosa

Masala Dosa is a savoury pancake made from a batter of fermented rice and lentils filled with a spiced potato filling. Masala dosa is typically served with a variety of chutneys and sambar, a lentil-based soup. It is a South Indian popular breakfast or brunch dish and is enjoyed by many people around the world.

Masala Dosa


For Dosa Batter:

  • 1 cup of urad dal split black lentils
  • 3 cups of dosa rice or parboiled rice
  • Salt to taste
  • Water as required

For Masala:

  • 3-4 medium-sized boiled potatoes
  • 1 onion chopped
  • 1/2 cup of green peas
  • 1/2 tsp of mustard seeds
  • 1/2 tsp of cumin seeds
  • 1/2 tsp of turmeric powder
  • 1/2 tsp of red chili powder
  • 1/2 tsp of coriander powder
  • Salt to taste
  • 2-3 tbsp of oil


For Dosa Batter:

  • Rinse and soak urad dal and rice in separate bowls for at least 4-6 hours.
  • Drain the water from each and grind them separately to make a fine paste.
  • Mix the batter in a large bowl and add salt to taste. Mix well and let it ferment overnight or for at least 8-10 hours.
  • The batter should rise and have a tangy aroma. Stir the batter well.

For Masala:

  • Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.
  • Add onions and saut√© till they turn golden brown.
  • Add turmeric, red chili powder, and coriander powder, and mix well.
  • Add green peas, boiled potatoes, and salt to taste. Mix well and cook for 3-4 minutes.
  • Remove from heat and keep aside.

For Masala Dosa:

  • Heat a non-stick tawa (griddle) and pour a ladleful of the dosa batter in the center.
  • Spread the batter evenly in a circular motion to make a thin layer.
  • Drizzle oil around the edges and let it cook on low-medium heat for 2-3 minutes.
  • Add a spoonful of the masala in the center and fold the dosa from both sides to make a roll.
  • Serve hot with coconut chutney and sambar.

Nutrition Facts


Amount per Serving


% Daily Value

Total Fat






Vitamin A

Vitamin C

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