Masala Dosa
If you've got ponni or sona masuri rice, dried urad dal and fenugreek seeds, you're most of the way to this dish: about 75 minutes of cooking across 7 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for pan and large pot. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
Diet: not verified. We could not confirm ponni from the ingredient list, so we make no dietary claim for this recipe.
Contains: Mustard
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Rinse the rice and the urad dal with fenugreek seeds separately, then soak them in plenty of water for at least 4 to 6 hours.
- Drain and grind the urad dal to a smooth, fluffy batter and the rice to a slightly grainy batter, combine them in a large bowl with non-iodized salt, and leave covered in a warm place to ferment for 8 to 12 hours until risen and bubbly.
- For the filling, heat 2 tablespoons of oil in a pan and pop the mustard seeds, then add the curry leaves, sliced onions, green chillies and grated ginger and cook until the onions are soft and golden.
- Stir in the turmeric, then add the crumbled boiled potatoes and a splash of water, season with salt, and cook for a few minutes until everything comes together, finishing with the chopped coriander; keep warm.
- Stir the fermented batter and thin it slightly with water to a pourable consistency, then heat a flat griddle or non-stick tava over medium heat.
- Pour a ladle of batter into the centre and quickly spread it outward in a spiral into a thin round, drizzle a little oil around the edges, and cook until the underside is crisp and golden brown.
- Place a portion of the potato filling along the centre of the dosa, fold it over, and serve immediately while crisp, with coconut chutney and sambar.
You'll use: Pan Β· Large pot Β· Saucepan
Tips & common questions
How long does Masala Dosa take to make?
About 75 minutes from start to finish β an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Masala Dosa suitable for my diet?
We make no dietary claim for this recipe: at least one ingredient could not be resolved to a definite plant or animal source, so labelling it either way would be a guess. The full ingredient list is above.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Masala Dosa is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Masala dosa 01.jpg by Marajozkee, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.