Masala dosa recipe- a very popular and delicious dosa variety from south India. These lacy thin crispy crepes or dosa filled with spicy potato masala are a unanimous favorite not only in India, but across the globe. Masala dosa is very tasty and filling breakfast that we love with sambar, chutney and some butter. Here I am sharing the recipe of restaurant style crispy and delicious masala dosa with tips and tricks!

Masala Dosa- Epic South Indian Breakfast!

Masala dosa is a popular south Indian dosa variety often eaten as breakfast. These are very crispy and thin rice crepes or dosa stuffed with spiced potato filling and topped with butter. It is one of a kind delicious breakfast tat will leave you wanting for more.

Masala dosa is our all time favorite breakfast. When we lived in Bangalore we used to frequent restaurants like MTR, Vidyarthi bavan very often for our masala dosa, benne dosa fix 🙂 However making these dosas at home is really easy and fun too.

The flavor and texture of this maslaa dosa varies in every restaurant. The proportion of rice and lentils used vary greatly.

Usually I use my easy dosa batter to make masala dosa. With this batter you can make perfect restaurant style dosa that is thin, crispy and golden.

You can also easily use idli batter for making masaa dosa. Usually we use a day old batter for dosas. The freshly fermented batter is always used for making idli 🙂

The potato masala used for masala dosa is very simple yet flavorful one. You will need onions, potatoes and some basic spices for the masala. This is a very versatile masala that you can also use to make samosa, potato sandwich etc.

Serve masala dosa right off the stove piping hot. Tastes best in breakfast with sambar, chutney and some coffee or tea.

unlike Mysore masala dosa, this classic masala dosa is very thin, crispy. Also there is no red chutney smeared in this dosa. Making restaurant style masala dosa takes some time, but is so tasty that you would actually not mind spending time 🙂 I usually use a day old batter to make dosa, freshly fermented batter is always for idli 🙂 For making dosa slightly thin and sour batter is preferred. If the batter is very thick, add some water and dilute the batter before making dosa.

to make masala dosa recipe restaurant style, I have used plain dosa batter. butter is the important ingredient that lends flavor and taste to masla dosa. If not butter, ghee can be used. Oil is not usually preferred for masala dosa. The potato masala recipe I am sharing here is the basic one and you can vary ingredients as per taste. I have added just peas and potatoes. You can use some carrots too. We like our filling really spicy, so adjust spice level as per preference.

Masala dosa recipe video:

serve masala dosa with sambar and chutney. You can even make plain or sada dosa and serve potato masala as a side dish.

If you are looking for more south Indian dosa recipes do check adai ,onion rava roast, neer dosa, set dosa.

step by step masala dosa recipe

1.prepare dosa batter as explained here and ferment well. Take 2 cups of fermented dosa batter and add about 1/2 cup water to it. Mix very well and set aside.

To prepare potato masala/ filling: boil, peel and crumble the potatoes. Do not mash like a paste. Heat oil in pan and temper with mustard seeds. Add urad dal, channa dal and fry till golden.

1. Add curry leaves, crushed ginger, slit green chilies and saute well. Add chopped onions and saute for a minutes. Do not let the onions turn brown.

2. Add steamed or cooked peas and saute well for 2 minutes. Add crumbled potatoes and mix. season with salt and turmeric powder. Mix well, cover and cook for 10 minutes. let the masala cool for 10 minutes.

To make masala dosa:

1. heat a tava well. once the tava is hot, maintain medium flame. Spread a ladle full of batter into a thin circle. Cook for a minute. Spread some butter followed by 2-3 tablespoons of prepared masala. Spread slightly.

2. Cook for a minute. You can fold the dosa just into half or as shown in phot. You can even make triangle dosa. If you want crispy dosa, cook for a minute or 2 after folding. Remove from flame, place some butter on top and serve restaurant masala dosa immediately with chutney and sambar

masala dosa recipe card below:

masala dosa recipe | how to make restaurant style masala dosa recipe Harini masala dosa recipe with step by step photos. Easy to make restaurant style south Indian masala dosa with classic spicy potato filling. 5 from 1 vote Print Recipe Pin Recipe Prep Time 10 mins Cook Time 40 mins Total Time 50 mins Course Breakfast Cuisine India Servings 10 Calories 109 kcal Ingredients 1x 2x 3x For potato masala

2-3 large potatoes

1/2 cup steamed green peas

1 large onion chopped

2-3 green chilies slit

1 teaspoon crushed ginger-garlic or ginger garlic paste

1/2 teaspoon turmeric powder

1 teaspoon channa dal

1 teaspoon urad dal

1 teaspoon mustard seeds

cilantro leaves

Salt

oil

For masala dosa:

2 cups dosa batter

Ghee or butter

potato masala Instructions prepare dosa batter as explained here and ferment well. Take 2 cups of fermented dosa batter and add about 1/2 cup water to it. Mix very well and set aside.

To prepare potato masala/ filling : boil, peel and crumble the potatoes. Do not mash like a paste. Heat oil in pan and temper with mustard seeds. Add urad dal, channa dal and fry till golden.

Add curry leaves, crushed ginger, slit green chilies and saute well. Add chopped onions and saute for a minutes. Do not let the onions turn brown.

Add steamed or cooked peas and saute well for 2 minutes. Add crumbled potatoes and mix. season with salt and turmeric powder. Mix well, cover and cook for 10 minutes. let the masala cool for 10 minutes.

To make masala dosa:

heat a tava well. once the tava is hot, maintain medium flame. Spread a ladle full of batter into a thin circle. Cook for a minute. Spread some butter followed by 2-3 tablespoons of prepared masala. Spread slightly.

Cook for a minute. You can fold the dosa just into half or as shown in phot. You can even make triangle dosa. If you want crispy dosa, cook for a minute or 2 after folding. Remove from flame, place some butter on top and serve restaurant masala dosa immediately. Notes 1. To get crispy dosa, spread dosa as a thin circle in one swift motion. The batter should slightly thin and spreadable.

2. The temperature of tava is crucial in making dosa. If the tava becomes very hot, you cannot spread the dosa. Sprinkle some water after each dosa and spread well so that the temperature is maintained.

3. You can add veggies in masala Nutrition Calories: 109 kcal Tried this recipe? Mention cookclickndevou or tag cookclickndevour