Masala Dosa is a popular food of south India, it is crispy and delicious dosa stuffed with yummy potato masala. Dosa made with rice, urad dal and fenugreek seeds, traditional stuffing made with potatoes, onion, green chilis, and seasoning.

A simple tip for making dosa crispy and golden color dosa is to add half portion of raw rice and half portion of idli rice. Potato masala is a traditional method if you want you can also stuff with mixed vegetable stuffing, paneer stuffing, etc.,

Other varieties – masala idli, chili idli, brown rice idli, rava idli, quinoa idli, tomato spaghetti, pongal,  adai, poori, paniyaram, veg hakka noodles, idiyappam, appam, parotta, podi idli, kothu parotta, sirudhanya upma.

Ingredients

For Dosa

• Idli rice – 1 cup
• Raw rice – 1 cup
• Urad dal – ½ cup
• Fenugreek seeds – ½ tsp
• Salt as needed
• Oil – to sprinkle

For Stuffing

• Potatoes – 3
• Oil – 2 tsp
• Mustard seeds – ½ tsp
• Urad dal – ½ tsp
• Curry leaves – few
• Asafoetida – ½ tsp
• Onion/Shallots – 1 cup (chopped)
• Green chilis – 2
• Salt as needed
• Turmeric powder – ½ tsp

Method 

Step by Step Pictures

Dosa

1. In a bowl add urad dal, idli rice, and raw rice.

2. Add fenugreek seeds.

3. Combine everything well, rinse and soak together. Soak for 6-8 hours.

4. Once done, grind it as smooth paste.

5. Add required salt.

6. Mix well, and ferment for 8 hours/overnight. Once done, mix the batter with a spatula.

Potato Masala

1. Wash and cut potatoes into half.

2. Pressure cook for 2-3 whistles.

3. Once done, peel it and mash.

4. Heat oil in a pan and add mustard seeds and urad dal, allow it to crackle.

2. Add curry leaves.

3. Add asafoetida.

4. Add chopped onion, and cook till it becomes translucent.

5. Add chopped green chilis.

6. Add salt and turmeric powder, mix well.

7. Add mashed potatoes. Mix and cook for 2-3 minutes.

Masala Dosa

1. Heat a pan, and grease it.

2. Make medium thin dosa.

3. Sprinkle some oil.

4. Cook covered till it becomes a golden color.

5. Add potato masala and fold the dosa.

6. Serve hot with kara chutney and sambar.