Masala dosa with coconut chutney recipe
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Masala Dosa Recipe card video with coconut chutney
Learn how to make the perfect crispy masala dosa at home with this step-by-step video recipe. From fermenting the perfect batter to creating a flavorful potato filling, this guide has everything you need to recreate this classic South Indian breakfast.
🌿 Masala Dosa Recipe
Short Video Recipe
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Ingredients required to make Masala Dosa
For Dosa Batter
- Dosa rice – 2 cups
- Urad dal – ½ cup
- Fenugreek seeds – ½ tsp
- Poha (flattened rice) – 2 tbsp
- Water – as required
- Salt – to taste
For Potato Masala (Filling)
- Potatoes – 3 medium (boiled & mashed)
- Onion – 2 medium (thinly sliced)
- Green chilies – 2 (chopped)
- Ginger – 1 tsp (grated)
- Curry leaves – 7–8
- Mustard seeds – 1 tsp
- Turmeric powder – ½ tsp
- Salt – to taste
- Oil – 2 tbsp
- Fresh coriander – 2 tbsp (chopped)
- Lemon juice – 1 tsp
For Coconut Chutney
- Fresh grated coconut – 1 cup
- Roasted chana dal – 2 tbsp
- Green chilies – 2
- Ginger – ½ inch piece
- Salt – to taste
- Water – as required
Tempering for Chutney
- Oil – 1 tsp
- Mustard seeds – ½ tsp
- Curry leaves – 6–7
- Dry red chili – 1
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Instructions and step by step guide to make Masala Dosa
- Prepare Dosa Batter: Wash and soak dosa rice, urad dal, fenugreek seeds, and poha for 5–6 hours. Grind into smooth batter. Ferment overnight (8–10 hrs) until slightly airy. Add salt and mix before making dosas.
- Prepare Potato Masala: Heat oil in a pan. Add mustard seeds and let them splutter. Add curry leaves, green chilies, and ginger – sauté. Add onions and cook till soft. Add turmeric, salt, and mashed potatoes. Mix well. Sprinkle coriander and lemon juice. Set aside.
- Make Masala Dosa: Heat a dosa tawa and grease lightly. Pour a ladle of batter, spread thin. Drizzle oil around edges. Place potato masala in center and fold dosa. Serve hot with chutney & sambar.
- Prepare Coconut Chutney: Grind coconut, roasted chana dal, green chilies, ginger, salt, and water into smooth chutney. Heat oil, add mustard seeds, curry leaves, and dry red chili. Pour over chutney and mix well.
- Serve: Enjoy crispy masala dosa with coconut chutney and sambar for a perfect South Indian breakfast or dinner.
Notes
- Fermentation is key for soft, crispy dosas – don’t skip overnight resting.
- Adjust chili according to your spice preference.
- Serve immediately for best crispiness; leftover dosas can be reheated on tawa.
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