Masala Dosa with Sambar and Chutney

Masala Dosa

Masala dosa is a favorite breakfast dish. Serve hot with chutney and sambar.
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Prep Time: 3 hours
Cook Time: 15 hours
Course: Breakfast, Main Course, Snack
Cuisine: South Indian
Keyword: dosa


For the dosa batter:

  • 1 cup Parboiled Rice
  • 1 cup Raw Rice
  • 1/2 cup Urad Dal
  • 2 tsp Bengal Gram Dal
  • 1/4 tsp Fenugreek Seeds
  • as per taste Salt
  • as required Oil

For the potato masala:

  • 250 gms Potatoes chopped, boiled, peeled, chopped
  • 1 no Onion chopped
  • 2 nos Green Chillies chopped
  • 1/2 inch Ginger peeled, chopped
  • handful Curry Leaves
  • handful Coriander Leaves
  • 1/4 tsp Mustard Seeds
  • 1/4 tsp Urad Dal
  • 1/4 tsp Bengal Gram Dal


  • 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.