Masala Dosa Recipe is one of the popular South Indian Breakfast recipes stuffed with flavored potato masala. Masala dosa tastes so delicious and can be enjoyed for breakfast, lunch, dinner or mid-day snack.
My idea for cooking has always been experimenting. Sometimes some of my experiments turn out to be a disaster and at some other times, they are a huge success and that goes on my list of recipes.
The ones that are a disaster, is something that I keep working on until I have perfected it.
Talking about experiments, the recipe today has a similar story attached to it.
When we were in Delhi, we would go to some of these South Indian restaurants at times and Sagar Ratna used to be our favorite destination.
We were living a minimalist life in Delhi and hence grinding rice for the dosa batter etc. was a little too much for us and we would prefer to walk into one of these restaurants to eat masala dosas.
For all those years when we did that, we knew only about 2-3 types of masala dosas.
In fact, only about 3-4 dosa varieties were what we knew and these restaurants served only those.
It was then that we moved to Bangalore.
Our first visit to a south Indian restaurant in Bangalore and we were shocked to see that the plain and simple masala dosa that was served in Delhi was drastically different from the plain and simple masala dosa here.
And it is then that we realized that masala dosa itself had so many varieties here in Bangalore.
I am sure originally it would have been simple, tried and tested masala dosa. But later, when people experimented with it, all of these varieties were born.
Same was the case with the plain dosas as well. There are so many different varieties that you will be surprised.
And now, experimentation went to a new high and was born a street food style restaurant called “99 Varieties Dosa” which serves those many numbers of varieties of dosas.
Though these are not authentic dosas and is a fusion of modern flavors with the traditional dosa, you will still enjoy the taste of this unique experiment.
On that note let us get into today’s recipe (it is not a fusion) which is the traditional masala dosa recipe…
Masala Dosa Recipe – South Indian Crepes With Potato Filling
You can make many varieties if you have a box of Idli dosa batter in your refrigerator. Masala Dosa is one of those recipes.
Masala dosa can be served along with Instant Sambhar and coconut chutney.
It tastes even better if it is served with some chopped onion sprinkled on top of the potato stuffing.
Masala Dosa is not only famous in India, in fact, people from outside India also enjoy this recipe very much.
Masala Dosa Recipe - South Indian Crepes With Potato Filling
- 2 cups Potatoes boiled & crumbled
- 1 nos Onion
- 3 nos Green Chillies finely chopped
- 4 tbsp Peanuts
- Curry Leaves few
- 1/4 tsp Turmeric Powder
- 1/2 tsp Mustard Seeds
- 2 tbsp Oil
- Salt to taste
- Dosa Batter as needed
- Oil to roast dosa
Rinse and boil potatoes in a pressure cooker.
While the potatoes are cooking peel and chop onion in little big pieces. Set aside.
When the potato gets cooked, peel them and chop them, or I would say crumble it.
Heat oil in a pan, add mustard seeds to it.
When the seeds start spluttering add curry leaves and peanuts and fry for a minute.
Add green chilies and chopped onion. Saute till the onion turn golden brown.
Now add turmeric powder and mix it well.
Fry for few minutes until the raw smell of turmeric goes off.
Now add the mashed potatoes and give it a nice mix.
Cook for few minutes and switch of the gas.
Stir the batter well before you start making dosa.
Heat a cast iron pan or a flat non-stick pan.(the pan should be medium hot)
Smear some oil if using an iron pan or griddle.(don't smear oil on a non-stick pan, otherwise you will not be able to spread the dosa batter)
Pour a ladle full of batter and spread the dosas as thin as possible in a circular way.
Drizzle some oil or ghee on top and edges.(cook on a medium flame)
Cook until the base becomes golden and crisp.
When you see the base has become golden, place a portion of the potato masala on the dosa in the middle.
Fold the dosa into half, closing the masala filling and serve hot with Coconut Chutney or Sambar.
To get golden brown dosa, the pan should be hot. But at the same time if the pan is very hot then you cannot spread the dosa batter properly. Spread the dosa batter on the pan. So in order to avoid that you can either sprinkle water on the pan and then wipe it. This process will bring down the temperature of the pan. This is applicable for cast iron pan not for the non-stick pan.
If you are using a non-stick pan than as soon as one dosa is done reduce the flame. Spread the dosa batter on the pan, then increase the flame and let the dosa cook.
MY PICKS FOR THIS RECIPE
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