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Ever wondered why masala dosa is a superstar on breakfast menus across India (and beyond)? This iconic South Indian breakfast brings together a thin and crispy rice-lentil crepe, folded around a perfectly spiced potato filling, and served alongside coconut chutney and steaming hot sambar. It’s comfort food that’s light, flavorful, and endlessly satisfying.
Whether you’re seeking authentic masala dosa recipe, how to make crispy masala dosa at home, or easy vegan masala dosa for beginners, this guide has it all. Not only will you learn the secrets to the perfect dosa batter and golden potato masala, but you’ll also pick up tips to make your dosas restaurant-quality at home, even if you’ve never wielded a tava before!
Let’s dive into the world of crunchy paper masala dosa, master the classic Udupi-style masala dosa, and make every bite a mouthwatering memory.
About Masala Dosa
If there’s one dish that captures the essence of South Indian cuisine, it’s the masala dosa. This golden-brown, paper-thin rice-lentil crepe filled with a spiced potato mixture is more than just a breakfast—it’s a cultural icon.
The origins of masala dosa trace back to the temple town of Udupi in Karnataka. Initially, dosas were served plain, but as culinary creativity grew, cooks began adding a flavorful potato masala filling, transforming it into the masala dosa we know and love today. Over the decades, it has travelled far beyond South India, becoming a favorite in restaurants, street stalls, and home kitchens worldwide.
In this authentic masala dosa recipe, you’ll discover how to make the perfect crispy dosa and aromatic potato filling, just like in traditional Udupi-style cooking. Whether you’re making crispy masala dosa at home, trying a restaurant-style masala dosa recipe, or exploring variations like paper masala dosa or set dosa, this dish delivers a satisfying blend of texture, aroma, and flavor.
Pair it with coconut chutney, tangy tomato chutney, and a steaming bowl of sambar, and you’ve got a plate of pure South Indian comfort that will keep you coming back for more.
Ingredients – Masala Dosa
For the Aloo Masala Filling
Oil – 3 tbsp
Mustard seeds – 1 tsp
Chana dal (split chickpeas) – 1 tsp
Urad dal (split black lentils) – 1 tsp
Dried red chilies – 2-3
Curry leaves – 8-10
Green chilies, slit lengthwise – 8-10
Onions, finely sliced – 3 Medium
Salt – 1tsp
Aamchur (dry mango) powder – 1 tsp
Turmeric powder – 1/4 tsp
Boiled potatoes, roughly mashed – 750 gm
Fresh coriander leaves, chopped
For the Dosa
Dosa batter (store-bought or homemade)
Oil or ghee for cooking
Serving Suggestions: Sambar, coconut chutney, red chutney
How To Make Homemade Masala Dosa Step By Step
1. Heat a pan over medium heat and add 3 tablespoons of oil.
2. Once the oil is hot, add 1 tsp of mustard seeds and let them splutter.
3. Add 1 tsp of chana dal and urad dal.
4. Toss in the dry red chilies.
5. Add curry leaves.
6. Slit green chilies.
7. Sauté for about a minute until the aroma fills your kitchen.
8. Add the sliced onions and sauté them until they become soft and translucent. Don’t rush this step—sautéing the onions properly adds sweetness and depth of flavor.
9. Add salt.
10. Add aamchur powder.
11. Add turmeric powder.
12. Mix everything together well.
13. Now, add the star of the show: the roughly mashed boiled potatoes.
14. Gently combine everything, making sure the potatoes are coated with the spice mixture.
15. Turn off the heat and finish the filling by sprinkling a generous amount of fresh coriander leaves. Your delicious aloo masala is now ready!
16. Pour a ladleful of dosa batter onto the center of the tawa.Using the back of the ladle, quickly and gently spread the batter in a circular motion, from the center outwards, to form a thin, even circle.
17. Take a generous spoonful of your prepared aloo masala filling and spread it evenly on one half of the dosa.
18. Your perfect Aloo Masala Dosa is ready! Serve it hot with a side of sambhar, a spicy red chutney, and a creamy coconut chutney for the complete South Indian experience.
Recipe Video On YouTube
More Recipes
Recipe Card
Masala Dosa
Course: BreakfastCuisine: SouthernDifficulty: Medium6
servings10
minutes20
minutes30
minutesFew dishes can match the joy of biting into a crispy masala dosa filled with aromatic potato masala and paired with flavorful chutneys. This step-by-step recipe will guide you through making an authentic South Indian masala dosa at home, just like the ones you’d enjoy at your favorite Udupi-style restaurant.
Ingredients
For aloo masala
3 tbsp oil
1 tsp mustard seeds
1 tsp chana dal
1 tsp urad dal
2–3 dry red chilies
8–10 curry leaves
8–10 green chilies (slit)
3 onions (thinly sliced)
1 tsp salt (or to taste)
1 tsp aamchur powder (dry mango powder)
¼ tsp turmeric powder
750 g boiled potatoes (mashed)
Fresh coriander leaves (chopped)
For Dosa
Dosa batter (homemade or store-bought)
Oil for cooking
For Serving
Sambar
Red chutney
Coconut chutney
Directions
- Heat 3 tbsp oil in a pan over medium flame.
- Add mustard seeds and let them crackle.
- Add chana dal and urad dal, sauté for 30 seconds until lightly golden.
- Add dry red chilies and curry leaves, letting them release their aroma.
- Toss in the green chilies and sliced onions, then sauté until onions turn soft and slightly golden.
- Season with salt, aamchur powder, and turmeric powder. Mix well.
- Add boiled, mashed potatoes and combine everything until the spices are well blended.
- Sprinkle fresh coriander leaves for a burst of freshness. Turn off the heat and keep aside.
- Heat a dosa tawa (griddle) until hot, then reduce the flame to medium.
- 10. Pour a ladle of dosa batter in the center and spread it thinly in a circular motion.
- 11. Drizzle a few drops of oil around the edges for crispiness.
- 12. Place 2–3 tbsp of aloo masala on the center of the dosa and spread lightly.
- 13. Fold the dosa and cook for another minute until crisp and golden.
- 14. Remove from the tawa and serve hot with sambar, coconut chutney, and red chutney for the complete South Indian breakfast experience.
Recipe Video
Notes
- Crispness tip: Cook on medium flame to allow the dosa to crisp up without burning.
Tawa type matters: Use a well-seasoned cast-iron tawa for the best texture.
Batter consistency: A slightly runny batter spreads better and cooks evenly.
Onion caramelization: Don’t rush sautéing onions—they add sweetness and depth to the masala.
Serve immediately: Masala dosa tastes best fresh and hot.
Frequently Asked Questions (FAQs)
Q1: Can I use store-bought dosa batter?
A1: Yes! Fresh homemade batter gives the best results, but good-quality store-bought batter works perfectly for a quick meal.
Q2: Why is my dosa not crispy?
A2: The tawa might not be hot enough, or your batter may be too thick. Make sure to preheat the tawa well and adjust batter consistency.
Q3: Can I make masala dosa without onions?
A3: Absolutely! Skip onions if you prefer a no-onion masala, especially during fasting or religious occasions.
Q4: Can I prepare the aloo masala in advance?
A4: Yes, you can store it in the refrigerator for up to 2 days. Just reheat before adding to the dosa.
Q5: What are the best chutneys for masala dosa?
A5: Traditionally, masala dosa is served with coconut chutney, spicy red chutney, and tangy sambar for a balanced flavor.
