Masala Dosa Recipe: 3 Tips for Making Crispy Masala Dosa
Written by MasterClass
Last updated: Jul 21, 2022 • 4 min read
Adopt this masala dosa recipe as your own, and it may just become your go-to breakfast (or snack, or lunch, or appetizer).
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What Is Masala Dosa?
Masala dosa is a popular South Indian dish composed of fresh, crispy dosa—a crepe-style griddled pancake—wrapped around a spiced potato and onion filling. To make the dish, chefs ferment the rice batter for up to forty-eight hours, lending the finished dosa a subtle tanginess, not unlike sourdough. Many Indian households use a wet grinder—a type of food processor—to make masala dosa batter, but a high-speed blender is acceptable.
To cook restaurant-style dosa, spread the batter on a flat, cast-iron griddle or skillet (in India, this pan is a “tava” or “tawa”) into a paper-thin layer and cook it for a few minutes until it becomes golden brown and lightly crisp.
Common Masala Dosa Ingredients and Substitutes
Like most Indian recipes, the contents of masala dosa are far from set in stone:
- The dosa: There are many types of dosa styles that you can try. In India, dosa styles vary widely by individual region and personal preference. Idli dosa—a steamed variation similar in texture to bao (steamed buns)—appears throughout Southern Indian and Sri Lankan cuisine. Hearty, whole-grain ragi dosa combines finger millet flour with water, yogurt, or buttermilk for a filling, healthy breakfast. Fine, crispy rava dosa uses semolina and rice flour for a crunchier consistency.
- The potato filling (aloo masala): The masala filling is an excellent place to iterate. Consider additions like grated paneer cheese or bite-sized pieces of cauliflower, sliced okra, peas, and carrots.
- The spices: Your masala blend can include anything from blistered curry leaves, lentils like chana dal, whole seeds like mustard, coriander, and cumin, ground spices like turmeric, asafoetida (hing), and cinnamon (or a blend like a curry powder), and dried chilies. Feel free to highlight whatever flavors you enjoy or have on hand.
3 Tips for Making Masala Dosa
Masala dosa is simple, satisfying comfort food that requires a few different cooking techniques to make. Here are a few tips to consider:
- 1. Making the filling in advance: Between the fermentation of the dosa batter and the building of the potato filling, masala dosa can require extra planning. Save time on the day you plan to serve the dish by making the filling while the batter ferments. Reheat the filling on the stovetop while you make the pancakes.
- 2. Using an offset spatula: Maneuvering the paper-thin dosa can be tricky, but a small offset spatula allows you to keep the lacy edges intact while lifting or rolling the pancake in one go.
- 3. Eating masala dosa: There’s no need to serve masala dosa with utensils—diners can eat the tender filling with pieces of the dosa pancake itself. Simply tear off a piece from the edge, and pinch up a bit of the filling.
How to Serve Masala Dosa
Serve masala dosa for breakfast or lunch, either plain or alongside an assortment of condiments like coconut chutney, a green chutney with mint or cilantro, and sambar, a lentil and vegetable stew.
Crispy Masala Dosa Recipe
makes
15-20 medium-sized dosa or 10 large dosaprep time
10 mintotal time
8 hr 30 mincook time
20 minIngredients
For the dosa:
For the spiced potato filling:
- 1
Cover the rice with a few inches of water (about 3 cups) in a large bowl to make the dosa batter. Combine the urad dal with the fenugreek seeds and 2 cups of water in a separate bowl. Let the bowls sit at room temperature overnight.
- 2
In the morning, drain the rice, and set it aside. Drain the urad dal, and reserve the soaking liquid.
- 3
Combine the soaked rice and dal-fenugreek mixture in a high-speed blender. Add ⅓ cup of the reserved soaking liquid and blend until you have a very smooth batter. (It should be on the runny side of your average pancake batter.) Transfer the batter to a large bowl, and cover it with plastic wrap.
- 4
Place the bowl in a warm place, and let the batter double in size. Stir with a rubber spatula, then replace the plastic wrap and allow the batter to double in size once more.
- 5
Boil the potatoes whole in a large pot of salted water until tender, about 12 minutes. Drain, and allow it to cool. When it’s cool enough to handle, dice the potatoes.
- 6
Heat the oil in a large skillet over medium-high heat. When it’s hot, add the mustard seeds and cumin seeds and fry until they begin to splutter, about 1 minute. Add the chana dal and toast until they become golden brown and fragrant.
- 7
Add the sliced onions, ginger, green chili, turmeric, cayenne, and salt, and stir to combine. Sauté until the onions become soft, but not browned.
- 8
Add the boiled potatoes and ¼ cup of water. Stir to combine, and cook until the water has evaporated and the potatoes are tender and slightly mashed. Taste and adjust seasoning as needed.
- 9
When you’re ready to assemble the meal, heat a 12-inch griddle (like an Indian tawa), cast-iron skillet, or nonstick pan over medium heat. Use a ladle or measuring cup to pour ¼ cup of the fermented batter onto the center of the skillet. Use the base of the ladle or measuring cup to spread the batter using a circular motion. Stop when you have a thin layer that just about reaches the edges of the pan.
- 10
After about a minute, when the batter begins to set, drizzle the surface with a bit of the ghee. Continue to cook the dosa until the underside is golden and crispy, about 3–5 more minutes. Spoon about a ½ cup of the potato mixture down the centerline of the cooked dosa, then fold either edge towards the center, and roll into a cylinder. Transfer the dosa to a plate, and serve. Repeat with the remaining batter and potatoes.
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