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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.

Ingredients

Scale

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

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