Crispy Masala Dosa With Potatoes Filling

Crispy Masala Dosa With Potatoes Filling
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Masala Dosa is a famous Indian breakfast Dish. This iconic South Indian dish consists of a thin and crispy fermented crepe filled with a spiced potato mixture

Dosa is made from fermented rice batter. Its main ingredients are rice and urad dal. Dosa is a popular dish in India and is often served with sambar and chutney, or idli podi.

What Ingredients Do You Need To Make Crispy Masala Dosa

  • Rice: You can use regular raw rice for this recipe. The best rice for making Dosa is Doppi Rice or Idli Ponni.
  • Chana Dal
  • Urada Dal
  • Fenugreek: Fenugreek seeds have beta gluten in them and it helps in the fermentation and rising of the batter

How To Grind and Make Dosa Batter

  • Take 4 ingredients (2 cups Rice, 1/3 cup chana dal, 1/2 cup urad dal, and 1 tsp fenugreek) into a large bowl. Wash these 3-4 times until the water is clear.
  • Soak the rice mixture for 4-5 hours
  • Use soaked water for grinding: Strain the water from the rice mixture. Grind the rice mixture into two batches. Do not add all the soaked water at once before grinding; instead, start with a small amount of water and gradually add more. If you add all of the water at once, the batter will not grind properly.

Tips For Making Perfect Dosa

Temperature Control while cooking Dosa: Heat up Tawa on a high flame. When the Tawa is really hot, add 3-4 tablespoons of water to the Tawa. Wipe the water away with a towel and then add the batter into Tawa. This process is important because the batter will not stick to the pan if the Tawa is too hot while spreading the batter. Keep the flame on high heat until the dosa batter dries out, then reduce heat to medium-low. Cook until the bottom starts to get golden. Repeat the same procedure for each dosa.

How To Make Masala Dosa

Crispy Masala Dosa

Masala Dosa With Potatoes Filling

This Masala Dosa is Crispy but soft and fluffy inside.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine Indian
Servings 20 10

Ingredients
  

For the Dosa Batter

  • 2 cups Rice
  • ½ cup urad Dal
  • 1 tsp Methi Seeds / Fenugreek
  • ⅓ cup Chana Dal

For Potato Filling

  • 1 tbsp Oil
  • 1 tsp Mustard
  • 2 sprig Curry leaves
  • 2 Onion (small), sliced
  • 2 Green chilies
  • 1/2 inch Ginger, finely sliced
  • 1/2 tsp Turmeric powder
  • 4 Boiled Potatoes
  • 1 tsp Red Chilli Powder
  • Salt – to taste
  • 1 tbsp Coriander Leaves, Dhaniya Fresh
  • Salt – as per taste
  • Oil for roasting dosas

Instructions
 

Preparing Dosa Batter

  • Add all ingredients for dosa batter into a bowl and wash with water 3-4 times or until the water is clear. This is to remove any coating or residue on these ingredients.
  • Add water to it and soak in water for 4-5 hours. Do not throw the soaked water because we will be using this soaked water for grinding.
  • After 5 hours, grind this into a fine paste

Grind the batter in batches.

  • Take part of the soaked rice mixture into a grinder, then add just enough water to grind. Make sure that your grinder doesn’t overheat. If it gets too hot then it may ruin the batter. You can try these tips to avoid overheating the grinder, grind it in a short burst, reduce the quantity, keep it in the fridge before grinding, stop the grinder often, etc.
  • Pour the batter into a metal bowl. Grind the remaining rice mixture. Don’t add salt at this time
  • Mix with your hand. This will add air to the batter and helps with fermentation. It is good to mix with hand for 2-3 minutes
  • Cover with a lid and towel and ferment it for 12 hours. You will know when the batter is ready, it will increase in volume, you may also see tiny bubbles on them.
  • After fermentation, remove the cover. Mix it lightly, you don’t want to remove all the aeration in the batter. Add enough salt and maybe little water if needed. The batter should not be too thick or too thin. It should be in flowing consistency 

Preparing Potato Filling

  • Boil the Potatoes needed for the Masala. Remove the skin and cut it into small pieces. Keep it aside.
  • Add oil to the pan. You can use any oil but most people use coconut oil or ghee. When the oil is hot add 1 tsp mustard seeds, let it splutter, and then add curry leaves, 1 tsp finely slices ginger, 3 green chilies, 2 onion chopped,  turmeric
  • cook for 2-3 min until the onion is soft. You don’t have to brown the onion.
    then add 5 cooked potatoes, sliced into small pieces, 1 tsp chilies powder, 1 tbsp fresh coriander leaves, and salt. Mix all together very well. If the potatoes stick to the bottom of the pan, add a little bit of water..
  • cook for another 3-4 minutes. Add 1/4 cup hot water if needed
    Use a potato masher to mash the potatoes. You don’t have to mash it too much, the goal is to have a binding of potatoes. You should still have some potatoes as chunks. Turn off the flame and set aside.

Making Dosa

  • Heat up non-stick Tawa. Heat on high flame. To check whether it is ready you can splash a bit of water and it should be bubbling immediately and that means it is ready. When the Tawa is really hot add 3-4 tbsp water. Wipe off the water with a towel. This step is important because if the Tawa is too hot then the batter will not stick to the pan. Add the batter into the Tawa and spread it around in circles. Keep the flame on high so you can get rid of all the moisture. Once the batter is dry out then you can add 1-2 tsp oil on top of the dosa, also reduce the heat to medium. Cook until the bottom starts to get golden.
  • When the sides are lightly golden, add potato filling and roll it. Remove this to a plate. Repeat the same for remaining Dosa.

Notes

It is better to grind using the same soaked water, this helps with fermentation faster.
Adding Salt to the batter: We didn’t add salt before fermentation because salt sometimes may interfere with fermentation.
Once the dosa batter is dry out you should reduce the heat to low otherwise the bottom of the dosa gets burned without crisping.
Keyword masala dosa

Kerala Style Masala Dosa Recipe with Roasted Rice Flour

Ingredients:

  • ½ cup black gram (100g)
  • ½ cup water (for grinding)
  • ½ cup cooked rice
  • 1 1/2 cup roasted white rice flour, divided
  • 1 cup water (for mixing)
  • 1 tablespoon sugar
  • Salt, to taste
  • Ghee, for cooking

Instructions:

  1. Prepare the Batter:
    • Wash and Soak the black gram for 4 hours.
    • Drain and grind the soaked black gram with ½ cup water (from soaked dal) until smooth.
    • Add the cooked rice and another ½ cup of water, and grind again to form a fine paste.
    • Add 1 cup of roasted white rice flour and 1 cup of water to the blender. Grind again to make a smooth, fine paste.
  2. Ferment the Batter:
    • Transfer the batter to a large bowl and cover with a thick cloth or place in a warm area.
    • Let the batter ferment for 8-10 hours.
  3. Finalize the Batter:
    • After fermentation, add salt to taste, 1 tablespoon of sugar, and ½ cup roasted white rice flour.
    • Mix well to achieve a pouring consistency.
  4. Cook the Dosas:
    • Heat a pan over high heat, then reduce to medium.
    • Wipe the pan with a wet cloth to cool it slightly.
    • Pour a ladleful of dosa batter onto the pan and spread it in a circular motion to make a thin, even layer.
    • When the top is almost cooked, sprinkle ghee over the dosa and cook until the bottom turns golden brown.
    • Wipe the pan with a wet cloth before making the next dosa.
  5. Serve:
    • Serve the crispy Kerala-style masala dosa hot with chutney or sambar.

Recipe Variations -1

In this recipe the rice to Urad dal ration is 1:3

Ingredients

For Dosa Batter:

  1. 1 1/2 cups Rice
  2. 1 tsp fenugreek seeds
  3. 1/2 cup Urad dal
  4. Salt
  5. Oil

For Potato Filling:

  1. 3 Potatoes (boiled and mashed)
  2. 1 large Onion (finely chopped)
  3. 1 Green chilies (slit and finely chopped)
  4. 1 tomato
  5. 1/2 tsp Mustard seeds
  6. 1/2 tsp urad dal
  7. 1/2 tsp chana dal
  8. 2 dried red chili
  9. Curry leaves: A few
  10. 1/4 tsp asafoetida
  11. 2 tbsp coriander leaves finely chopped
  12. Turmeric powder: 1/2 teaspoon
  13. Salt to taste

Direction

Preparing the Dosa Batter

  1. Combine the rice, urad dal, and fenugreek seeds in a bowl.
  2. Wash them thoroughly and soak them in 2 cups water for about 5-6 hours.
  3. Drain the soaked Rice mixture and save the soaking water.
  4. Grind them to a smooth batter. Add saved water as needed while grinding.
  5. Transfer the batter to a large container and mix well with your hand.
  6. Allow the batter to ferment overnight or for at least 8 hours. The batter should double in volume.
  7. Add salt and mix again very well.
  8. If the batter is too thick, then adjust the consistency using water.

Making the Potato Filling:

  1. Heat 2 tbsp oil in a pan and add mustard seeds, urad dal, chana dal, dried red chilies
  2. Once the mustard seeds splutter, add curry leaves, green chilies, and turmeric powder. Sauté them lightly.
  3. Now add chopped onion, tomato, salt, and boiled mashed potatoes.
  4. Stir well, ensuring the potatoes are coated with the spices. Cover with a lid and cook for 5 minutes over medium-low heat.
  5. Add coriander leaves and mix all together.
  6. Turn off the heat.

Cooking the Perfect Masala Dosa

  1. Place a non-stick dosa griddle or skillet on hight heat.
  2. Sprinkle a few drops of water on the griddle – if it sizzles, the griddle is ready. Wipe off the water.
  3. Take a ladleful of dosa batter and pour it onto the center of the griddle.
  4. Use the back of the ladle to spread the batter in a circular motion, creating a thin crepe.
  5. Drizzle a bit of oil around the edges or drizzle ghee over the dosa.
  6. Place a portion (2 tbsp) of the prepared potato filling in the center of the dosa.
  7. Gently fold the dosa from both sides, enclosing the filling.
  8. Allow the dosa to cook until the underside turns golden brown and crispy.
  9. Flip the dosa and cook the other side for a minute.

Recipe Variations – 2

Ingredients

For Dosa Batter:

  1. 3 cups Rice
  2. 1/2 tsp fenugreek seeds
  3. 1 cup Urad dal
  4. 2 tbsp Toor Dal
  5. 2 tbsp Chana Dal
  6. 1 cup Aval or poha

For Potato Filling:

  1. Potatoes: 4 medium (boiled and mashed)
  2. Onion: 1 large (finely chopped)
  3. Green chilies: 2-3 (slit and finely chopped)
  4. 1 inch ginger, finely chopped
  5. Mustard seeds: 1 teaspoon
  6. 1 tsp urad dal
  7. 1 tsp chana dal
  8. 1 dried red chili
  9. Curry leaves: A few
  10. 1/4 tsp asafoetida
  11. 2 tbsp coriander leaves finely chopped
  12. 2 tbsp lemon juice
  13. Turmeric powder: 1/2 teaspoon
  14. Salt to taste

Direction

Preparing the Dosa Batter

  1. Combine the rice and fenugreek seeds in a bowl.
  2. Wash them thoroughly and soak them in water for about 5-6 hours.
  3. Combine Urada dal, Toor Dal, and Chana Dal in a separate bowl
  4. Wash them thoroughly and soak them in water for about 5-6 hours.
  5. Drain the soaked Urada dal mixture and grind them to a smooth paste. Add water as needed while grinding.
  6. Transfer the batter to a large container
  7. Drain the soaked Rice mixture and grind them to a coarse batter. Add water as needed while grinding.
  8. Transfer the Rice batter to Urad dal batter and mix well with your hand.
  9. Allow the batter to ferment overnight or for at least 8 hours. The batter should double in volume.
  10. Add salt and mix again very well.

Making the Potato Filling:

  1. Heat 2 tbsp oil in a pan and add mustard seeds, urada dal, chana dal, dried red chilies
  2. Once the mustard seeds splutter, add curry leaves, green chilies, and chopped ginger. Sauté them lightly.
  3. Now add chopped onion.
  4. Sauté until the onions start to turn color. Do not brown the onion
  5. Add turmeric powder, asafoetida, and salt to the sautéed mixture. Sauté them until aromatic
  6. Mix in the boiled and mashed potatoes.
  7. Stir well, ensuring the potatoes are coated with the spices.
  8. Add coriander leaves and lemon juice, and mix all together.
  9. Turn off the heat.

Cooking the Perfect Masala Dosa

  1. Place a non-stick dosa griddle or skillet on medium heat.
  2. Sprinkle a few drops of water on the griddle – if it sizzles, the griddle is ready. Wipe off the water.
  3. Take a ladleful of dosa batter and pour it onto the center of the griddle.
  4. Use the back of the ladle to spread the batter in a circular motion, creating a thin crepe.
  5. Drizzle a bit of oil around the edges or drizzle ghee over the dosa.
  6. Place a portion (2 tbsp) of the prepared potato filling in the center of the dosa.
  7. Gently fold the dosa from both sides, enclosing the filling.
  8. Allow the dosa to cook until the underside turns golden brown and crispy.
  9. Flip the dosa and cook the other side for a minute.

Tips for Serving and Enjoying

Your masala dosa is now ready to be served and relished:

  • Serve the dosa hot with coconut chutney and sambar.
  • For an extra kick, accompany it with spicy tomato chutney.
  • Pair with a steaming cup of filter coffee for an authentic South Indian experience.

Frequently Asked Questions

Can I freeze dosa batter?

Yes, you can freeze dosa batter in small portions and thaw it before use. Remember to allow it to ferment again after thawing.

Can I make dosas without oil?

Using a small amount of oil is recommended for achieving the desired texture and flavor. However, you can experiment with oil alternatives.

How can I make the dosas crisper?

Make sure the griddle is adequately hot before pouring the batter and spread it thinly for a crispier dosa.

Can I add other vegetables to the potato filling?

Absolutely! Feel free to add cooked carrots, peas, or bell peppers for added flavor and nutrition.

Can I use store-bought dosa batter?

While store-bought batter can be convenient, preparing your own batter ensures a fresher and more authentic taste.

What to do if the blender heats up while grinding the batter?

If you have a problem heating up the blender when grinding you can keep it in the refrigerator for a few minutes before grinding.

How To Boil Potatoes in Pressure Cooker?

You will need about 2 medium-sized potatoes for 5 Masala Dosas. You can adjust the recipe based on how much masala filling you’ll need to make.

  • Add 4 medium-sized potatoes into the pressure cooker. To make large potatoes cook faster, cut them in half.
  • Pour in enough water to cover the potatoes and cook them. 3 whistles on high pressure
  • Cook on high heat until the first whistle sounds. After the first whistle reduces the heat to low. Cook on a low flame until the third whistle sounds. The number of whistles will differ depending on the brand and size of the Pressure Cooker. After the third whistle, turn off the heat.
  • Allow 10-15 minutes for the pressure to completely dissipate.

How do you know whether the batter is ground enough?

Knowing whether your dosa batter is ground enough is crucial for achieving the perfect texture and taste of your masala dosa. Here’s how you can determine if your dosa batter is properly ground:

Smooth Texture: The batter should have a smooth consistency without any coarse grains. When you touch the batter between your fingers, it should feel smooth and not gritty. If you feel any graininess, continue grinding until the batter becomes silky.

Pouring Consistency: The batter should have a pourable consistency, similar to that of pancake batter. It should flow easily from the ladle and spread smoothly on the griddle to form thin dosas.

How do you know whether the dosa batter is fermented?

Properly ground dosa batter will be airy and fluffy due to fermentation. After the fermentation process, the batter should rise and have a light, bubbly texture.

Volume Increase: The batter should visibly increase in volume after fermentation. It should double or even triple in size, indicating that the yeast and bacteria present in the batter have been activated and have created air pockets.

Slight Sour Aroma: A well-fermented dosa batter will have a slightly tangy aroma, similar to that of yogurt. This aroma is a sign that the fermentation process has occurred and the batter is ready to be used.

Batter Bubbles: When you observe the surface of the batter, you should see small bubbles forming and rising. These bubbles indicate that the fermentation process is ongoing and that the batter is well-aerated.

Color Change: The color of the batter should have lightened from its original color due to fermentation. It may appear slightly pale or off-white.

Remember that the fermentation time can vary based on factors such as room temperature and the quantity of batter. Generally, the longer the fermentation time, the better the results. It’s recommended to let the batter ferment for at least 8 hours or overnight for optimal taste and texture.

If you’re unsure whether your dosa batter is ground enough or properly fermented, you can always do a small test by making a small dosa.

If the dosa turns out crisp, golden, and has a slightly tangy flavor, your batter is likely well-prepared. If not, you can allow the batter to ferment for a little longer and try again.

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