Easy Masala Dosa Recipe – Crispy South Indian Masala Dosa

Wash the rice well and soak it in enough water. In another bowl, soak the urad dal and fenugreek seeds. Soak everything for about 4–6 hours. Wash the poha separately and keep it ready for grinding.

Step 2: Grind the Dosa Batter Drain the soaked urad dal and grind it with a little water until smooth and fluffy. Grind the soaked rice and poha separately into a smooth batter. Combine both mixtures in a large bowl. Add enough water to make a thick but pourable batter.

Step 3: Ferment the Batter Cover the batter and keep it in a warm place for 8–12 hours. After fermentation, the batter should become slightly airy and increase in volume. Add salt and mix gently before making the dosas.

Step 4: Prepare the Potato Masala Heat oil in a pan. Add mustard seeds and cumin seeds. When they start to splutter, add chana dal and urad dal. Cook until lightly golden. Add curry leaves, ginger and green chilies. Add sliced onions and cook until soft.

Step 5: Add the Spices and Potatoes Add turmeric powder and mix well. Add the boiled and mashed potatoes. Add salt and a little water. Mix everything gently and cook for 3–5 minutes. Add chopped coriander leaves and turn off the heat.

Step 6: Make the Dosa Heat a dosa tawa or non-stick pan. Pour one ladle of batter in the center. Spread it in a circular motion to make a thin dosa. Drizzle a little oil or ghee around the edges. Cook until the bottom becomes golden and crispy.

Step 7: Fill and Fold Place a portion of the prepared potato masala in the center of the dosa. Fold the dosa from both sides or roll it. Serve immediately while hot and crispy.