Masala Dosa is a popular dish from South India, which is found in menu of many restaurants and is found in many countries too . It is made by stuffing dosa (a thin crepe made from fermented rice and lentil batter) with a mixture made from potato, onion, curry leaves, chili, mustard seeds and spices. It is then served hot with a bowl of sambhar (lentil soup) and coconut chutney. It is a complete food and can be enjoyed for breakfast, brunch, lunch, or dinner.
South Indian food – Idli, vada, Dosa, uttapam, upma, paniyaram are enjoyed by everyone at our house.
So I grind a big batch of the batter that can be used to make idli, dosa, utttapam or paniyaram.
I have already shared with you the detailed process with pictures of making batter for idli with idli rava earlier. I used the same batter to make idli, crispy dosa , uttapam or paniyaram. However you can use the ready made idli/dosa batter that is available readily in the market if you are short of time.
Click below to get the detailed recipe:
I am sharing you today the recipe of making the potato subji that is stuffed in masala dosa.
Friends I had made the masala dosa yesterday on my mother in law and father in law’s request. They enjoyed and liked everything very much.
So friends do make Masala Dosa for your family and friends and do not forget to share your valuable feedback with me..
Khao dilse, khilao dilse aur banao dilse…
- mixing bowl
- non stick flat pan
- silicon flat spatula
Potato Subji For Masala Dosa
- 4 medium potato washed, boiled, peeled and cubed
- 3 medium onion thinly sliced
- 2 tbsp oil
- 1 tsp mustard seeds rai
- 1/2 tsp asafoetida hing
- 1 tsp urad dal
- 1 tsp chana dal soaked in warm water for 30 minutes. Drain before using.
- 2 dry red chili
- 2 green chili slit
- 10 curry leaves
- 1 inch ginger peeled and grated
- 1 tsp sambhar masala
- 1/2 tsp turmeric powder haldi
- 1/2 tsp coriander cumin powder
- 1 tsp red chili powder
- 1/2 tbsp lemon juice
- salt as per taste
- 250 g Dosa batter you can use the store brought batter or make your own batter by soaking seperately idli rava to urad dal in 3:1 proportion respectively (1.5 cup idli rava to around 1/2 cup urad dal) .
- 20 tsp oil
- sambhar to serve
- coconut chutney to serve
- oil water add 1 tsp of oil in a bowl filled with water. Dip the cloth in it and squeeze and use to wipe the hot flat non stik pan.
Potato Subji for Masala Dosa
- Heat oil in a heavy bottom pan. Add urad dal, drained chana dal, mustard seed, green chili , dry red chili .
- Add curry leaves and asafoetida. Saute for a minute.
- Add the thinly sliced onions and salt. Mix well.
- Add grated ginger and mix well. Saute till the onions turn translucent.
- Add spices – turmeric powder, coriander cumin powder, red chili powder and sambhar masala.
- Mix well.
- Saute the mixture for couple of minutes till the oil seperates.
- Add the chopped potatoes and salt.
- Mix well. Mash some potato pieces with the spatula.
- Add lemon juice and mix well. (Add fresh chopped coriander leaves around 2 tbsp and mix well. I did not had them). The potato subji to be stuffed in masala dosa is ready
- Remove in a bowl and keep aside.
- Take the fermented batter in the bowl. Add salt and 1/4 cup of water and mix well.
- Heat a flat non stick pan. With the help of the cloth dipped and squeezed in the mixture of water and oil, wipe the hot pan. Put a laddle ful of batter on the hot pan.
- Spread it gently and slowly in circular motion in one direction as shown to make a dosa.
- Let the moisture dry. Now spread oil around the dosa.
- Let it cook till golden.
- Flip gently using a flat silicon spatula and cook for a minute on other side.
- Flip again and let it cook more.
- Now spread around 2 tbsp of the potato stuffing in the centre of dosa.
- Fold the two sides as shown.
- You can fold the third side and close the dosa as shown and serve.
- The crispy masala dosa is ready to serve. Serve the hot masala dosa with a bowl of homemade sambhar and coconut chutney. Serve for breakfast, brunch, lunch or dinne as a complete meal.