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Crispy on the outside, soft on the inside — Masala Dosa is one of the most loved South Indian breakfast dishes. At Mahadeveswaram Café, we prepare our dosa batter fresh daily and serve it hot with coconut chutney and sambar.
Simple ingredients, traditional method, unforgettable taste.
Authentic South Indian Masala Dosa Recipe
Course: AperitivesCuisine: AmericanDifficulty: EasyServings
1
servingsPrep time
8
minutesCooking time
10
minutesCalories
250
kcalIngredients
2 cups rice
½ cup urad dal
1 tsp fenugreek seeds
Salt to taste
3 boiled potatoes (for masala)
1 onion (chopped)
1 tsp mustard seeds
Curry leaves
Turmeric powder
Oil or ghee
Directions
- Soak rice, urad dal, and fenugreek seeds for 6–8 hours.
- Grind into a smooth batter and allow to ferment overnight.
- Heat a tawa and spread the batter thinly in circular motion.
- Cook until golden and crisp.
- Prepare potato masala by sautéing mustard seeds, curry leaves, onions, turmeric, and mashed potatoes.
- Place masala inside dosa, fold, and serve hot with chutney and sambar.
Notes
- Fermentation is key for perfect crisp dosa.
Always use medium heat for even cooking.
Serve immediately for best taste.
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