Masala dosa is one of the most popular dosa varieties not only in South India but all over India and abroad. It can be had at any time – whether it is breakfast, lunch or dinner, it is a snack and a meal by itself. With a delicious potato filling, the masala dosa has numerous regional variations. In the restaurants and hotels, the dosa will be crisp and comes in a triangle or cone shape or it is rolled up into 2 layers.
For the batter:
- Parboiled Rice: 1 cup
- Raw Rice: 1 cup
- Urad Dal – 1/2 cup
- Bengal Gram Dal – 2 tsp
- Fenugreek Seeds – 1/4 tsp
- Salt as per taste
For the Potato Masala:
- Potatoes – 250 gms, chopped, boiled, peeled, chopped
- Onion – 1, chopped
- Green Chillies – 2, chopped
- Ginger – 1/2 inch piece, peeled, chopped
- Curry Leaves – handful
- Coriander Leaves – handful
- Mustard Seeds – 1/4 tsp
- Urad Dal – 1/4 tsp
- Bengal Gram Dal – 1/4 tsp
Oil as required
- Soak the parboiled rice and raw rice for 3 hours together.
- Soak the dals and fenugreek for 3 hours.
- Drain and grind them separately to a fine batter.
- Add salt and mix both the batters.
- Keep aside for 8 hours or overnight to ferment.
- To make the potato masala, heat oil in a pan over medium flame.
- Fry the mustard seed, urad dal and bengal gram dal for 30 seconds.
- Add the curry leaves, onions, ginger and green chillies.
- Add turmeric powder and stir well.
- When the onions turn light brown, add the potatoes and salt.
- Mix well.
- After 2 minutes, add the coriander leaves and mix. Remove and keep aside.
- Heat a tawa over medium flame.
- Pour a ladleful of the batter and apply oil around the edges.
- Cook on one side and flip it over.
- Add 2 tblsp of the potato masala and fold the dosa lightly.
- Do not fold fully.
- Cook for a minute or two and transfer to a serving plate.
- Serve hot with chutney and sambar.