Masala Dosa

Masala dosa is a popular south Indian breakfast recipe, prepared and served in most of the south Indian households. It is also a very popular dish in all other parts of India and overseas too. Furthermore, it is ranked as 4th most popular food across the globe.

Masala Dosa

Masala Dosa

Recipe by Ushakal GroupCourse: Breakfast, SnacksCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • 1 cup rice

  • 1/4 cup urad dal (Split Black Lentils)

  • A pinch of soda bicarbonate

  • Salt to taste

  • For making Aloo Bhaji for Dosa:

  • 2 medium size potatoes boiled and peeled

  • 1 onion sliced

  • 1 tomato chopped (optional)

  • 4 green chilies chopped

  • 4 cloves garlic chopped

  • 1/2 tsp turmeric powder

  • 1/2 tsp mustard seeds

  • 4-5 curry leaves

  • Fresh coriander leaves chopped

  • 2 tsp oil

  • Salt to taste


  • For making Dosa:
  • Soak the rice and dal separately for overnight.
  • Next morning grind them to make a smooth batter and then mix together in a bowl.
  • Add salt as per the taste, also add soda.
  • Mix well and keep aside.
  • Now heat a dosa tava, preferably non-stick.
  • Apply few drops of vegetable oil.
  • Spread a spoonful of dosa batter on heating tawa.
  • Apply little bit of oil all over and simmer the gas.
  • Leave to cook on a very low flame. Dosa will automatically starts to come up.
  • After 2 minutes, you will observe that dosa is turning into brown and crispy.
  • Place the bhaji in the center of dosa and spread little bit. Flip and serve.
  • Crispy and tasty dosa is ready to serve with sambar and coconut chutney.
  • For Dosa Bhaji:
  • Heat the oil in a pan and add curry leaves and mustard seeds.
  • When the seeds stop crackling then green chilies and chopped garlic.
  • Saute for a few seconds and add slices of onion.
  • Immediately add tomato, you are not supposed to cook onion until golden brown, it should be little transparent only.
  • Now mash the boiled potatoes and add salt.
  • Mix well and flavor dosa bhaji with remaining spices and keep aside.


  • At the time of grinding the rice and dal, carefully add the water, the consistency of batter should be thick.
    You can adjust the water at the time of making dosa.
    You can refrigerate this batter for 3 days.
    Make the thin dosa and not thick, it should be cooked properly from inside as well.
    It would be good if you are using non-stick tawa for making masala dosa. The benefit is that you are not supposed to wash it with water again and again, also the consumption of oil will be less at the time of making dosa.
    Tomato in dosa bhaji is optional ingredient.
    You can apply a little of butter before spreading red chilli chutney.

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