Masala Dosa (Crispy crepe of Dal and rice fermented batter)

Dosa can easily be called Indian version of crispy, savory crepe. I absolutely love dosa and have a craving to dig into a hot, crispy dosa with piping hot sambhar. Making dosa at home always sounded to me like a lot of work and hence I always preferred eating out, but this time I thought to give it a try at home with homemade batter and the result was satisfying plate of homemade dosa which everyone absolutely loved.

So lets start with batter, as this is of absolute importance to make dosa


For Batter

  • Rice- 2 cups
  • Urad Dal – 1 cup
  • Poha (Flattened rice) – Half cup
  • Dana Methi (Fenugreek seeds) – 5-6
  • Salt As per taste

For Dosa Filling

  • ¬†Potatoes- 2-3 Boiled
  • Onion – 1 Chopped finely
  • Green chili- 1 chopped
  • Curry Leaves- 1spring
  • Urad dal- 1 spoon
  • Mustard seeds – half spoon
  • Salt- as per taste
  • Red chili powder- Half spoon
  • Oil 2-3 spoon



  1. Soak Rice and Dal separately overnight, add in methi dana as well
  2. Soak Flattened rice for an hour before grinding
  3. Grind everything into a smooth paste (Work the mixer till the time you feel the mix is getting a bit frothy)
  4. Mix everything in a deep pan, add salt
  5. Make sure the mixture is not watery or too thick
  6. Leave covered in a warm place for at-least 12 hours for fermenting

Making Filling

  1. Heat oil in pan, crackle mustard seeds, add urad dal and let it brown
  2. Add curry leaves, and green chili, after 1-2 sec’s add onion and cook till translucent
  3. Add in masked potatoes along with all the spices , mix well
  4. Cook for another 5 min, take off heat and set aside

Making Dosa

  1. Heat a flat tawa (Pan) grease it properly but should not be oily, cut an onion into half and rub the tawa with it (Keep onion aside and repeat this before every dosa)
  2. Put 2 spoons of batter on tawa (Make sure tawa is neither too hot nor cold, on cold tawa it won’t get crispy) Immediately using a ladle spread the batter on tawa
  3. Put little oil on the dosa and on the edges, let it brown for about 3-4 minutes
  4. Add in potatoes mix a handful in the middle of dosa and roll it
  5. Masala Dosa is ready to be served

*You can serve it with Coriader chutney or coconut chutney which is traditionally served with it.

*Sambhar goes well with it but if you want you can just serve it with chutney

*Potato filing is also optional, if you want you acn leave it without filling and enjoy a crispy plain dosa


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