Crispy Masala Dosa Recipe

Introduction

Crispy Masala Dosa is a beloved South Indian delicacy featuring a thin, crunchy crepe filled with a spiced potato mixture. It’s perfect for breakfast or any time of day, offering a delicious combination of textures and flavors that are sure to impress.

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 and soak the sona masoori rice, idli rice, urad dal, chana dal, toor dal, and methi seeds in about 5 cups of water for 5 to 6 hours.
2. Step 2: Soak poha in 1/2 cup water for 20 to 30 minutes before grinding the batter.
3. Step 3: Drain water from the soaked ingredients and transfer them along with the soaked poha to a high-speed blender. Add about 1¼ cups plus 1-2 tablespoons of cold water and grind to a smooth paste, adjusting water as needed.
4. Step 4: Transfer the batter to a bowl. Add 1 teaspoon of rock salt and mix well with your hands for 2 minutes to help fermentation.
5. Step 5: Let the batter ferment in a warm place for 8 to 14 hours until it increases in volume and appears frothy.
6. Step 6: Meanwhile, prepare the potato masala. Peel and mash the boiled potatoes.
7. Step 7: Heat 1 tablespoon oil in a pan over medium heat. Add mustard seeds and let them pop, then add hing.
8. Step 8: Add soaked chana dal, cashews, and chopped ginger; sauté until golden.
9. Step 9: Add sliced onions, green chilies, and curry leaves. Cook until onions soften, about 2 minutes.
10. Step 10: Stir in the mashed potatoes, turmeric, and salt. Add a few teaspoons of water if needed to loosen the mixture. Remove from heat and garnish with cilantro.
11. Step 11: Heat a cast iron or non-stick skillet on medium-high. Test heat by sprinkling water; it should sizzle and evaporate immediately.
12. Step 12: Grease the pan by dipping a forked onion in oil and rubbing it over the surface.
13. Step 13: Pour a ladleful of batter in the pan’s center and spread it thinly in a circular motion, moving clockwise.
14. Step 14: Drizzle ghee or oil around the edges and on top. Cook until the bottom turns golden brown. Only one side needs cooking.
15. Step 15: Place a few tablespoons of potato masala on one side or in the center of the dosa. Fold or roll the dosa over the filling.
16. Step 16: Press gently with a spatula and remove from the pan. Repeat with remaining batter, wiping and greasing the pan between dosas as needed.
17. Step 17: Serve hot with sambar and chutneys of your choice.

Tips & Variations

• Use rock salt (sendha namak) for authentic taste and better fermentation.
• For extra crispiness, use a cast iron skillet and keep the batter thin.
• You can substitute poha with cooked rice if poha is unavailable.
• Adjust green chilies according to your spice preference.
• Leftover masala can be served on the side if you prefer plain dosa.

Storage

Store leftover dosa batter in an airtight container in the refrigerator for up to 2 days. The batter may continue fermenting slowly, so stir before using. Cooked masala dosa is best eaten fresh but can be refrigerated for up to 1 day. Reheat on a skillet for best crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter without soaking poha?

Poha adds softness to the batter, but if unavailable, you can skip it or substitute with cooked rice to help fermentation and texture.

How do I know if the batter is fermented properly?

The batter will increase in volume and appear frothy on top. A simple test is dropping a spoonful in water; if it floats, it’s well fermented and ready to use.

Crispy Masala Dosa Recipe

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4.8 from 562 reviews

Crispy Masala Dosa is a traditional South Indian savory rice crepe filled with a spiced potato mixture. Made from a fermented batter of rice and lentils, this dish is crispy on the outside and soft inside, offering a perfect balance of textures and flavors. Served hot with sambar and chutneys, it is a popular breakfast or snack option loved for its delightful taste and satisfying crunch.

• Author: Luna
• Prep Time: 10 minutes (plus 5-6 hours soaking and 8-14 hours fermentation)
• Cook Time: 30 minutes
• Total Time: 14 hours 40 minutes (including soaking and fermentation)
• Yield: 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 (150 grams)
• 3/4 cup idli rice (160 grams)
• 1/2 cup urad dal gota (100 grams, dehusked whole 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 before grinding)
• 1 teaspoon rock salt (non-iodide)

For Cooking Dosa

• Ghee or oil (as needed to cook dosas)

Potato Masala Filling Ingredients

• 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 in water 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 (for garnish)

Instructions

1. Make the Batter: In a large bowl, combine sona masoori rice, idli rice, urad dal gota, chana dal, toor dal, and methi seeds. Rinse well and soak in about 5 cups of water for 5 to 6 hours. Soak poha separately in 1/2 cup water for 20 to 30 minutes before grinding.
2. Grind the Batter: Drain the rice, dals, and poha, then transfer to a high-speed blender. Add 1 1/4 cups plus 1-2 tablespoons (around 315-330 ml) cold water and grind to a smooth paste using the smoothie or soup setting.
3. Mix and Ferment the Batter: Transfer to a steel bowl, add 1 teaspoon rock salt, and mix with your hands for 2 minutes to promote fermentation. The batter should be free-flowing but not runny. Place in a warm place to ferment for 8-14 hours depending on room temperature or use the Instant Pot yogurt function with the glass lid for controlled fermentation.
4. Prepare Potato Masala: Peel and mash boiled potatoes. Heat oil in a pan on medium heat, add mustard seeds until they pop, then add hing (asafoetida). Add soaked chana dal, cashews, and chopped ginger and sauté until lightly browned.
5. Sauté Vegetables: Add sliced onions, chopped green chilies, and curry leaves. Cook onions for about 2 minutes until softened.
6. Add Potatoes and Spices: Mix in the boiled mashed potatoes, turmeric powder, and salt. Add a few teaspoons of water if the mixture is too dry. Remove from heat and garnish with chopped cilantro.
7. Cook the Dosa: Heat a cast iron skillet over medium-high heat. When hot, rub the surface with an onion dipped in oil for seasoning. Pour a ladle of batter into the center and spread in a circular motion to form a thin crepe.
8. Fry the Dosa: Drizzle ghee or oil around and on the dosa. Cook until the bottom is golden brown and crispy. Only one side is cooked.
9. Add Filling and Fold: Place a few tablespoons of potato masala on one side or in the center to roll. Fold or roll the dosa over the filling, press gently with a spatula, and remove from the pan.
10. Repeat and Serve: Repeat with remaining batter, wiping the skillet and seasoning with onion dipped in oil between dosas. Serve hot with sambar, cilantro coconut chutney, or tomato chutney.

Notes

• Use rock salt or sendha namak while fermenting; avoid iodized salt as it affects fermentation.
• The batter consistency is crucial; it should be pourable but not too runny or thick.
• Fermentation time depends on temperature: shorter in summer (8-9 hours), longer in winter (13-14 hours).
• Adjust the thickness of dosa by spreading batter thinner for crispier results.
• Wiping the pan and rubbing with onion dipped in oil between dosas helps maintain crispiness and prevents sticking.
• You can substitute ghee with oil if preferred for cooking dosas.
• Potato masala can be made a day ahead and reheated.

Keywords: masala dosa, crispy dosa, south indian dosa, fermented dosa batter, potato masala dosa, vegetarian breakfast, indian crepes, dosa recipe