Crispy Roasted Hotel Style Masala Dosa
Authentic South Indian crispy rice crepe stuffed with spiced potato filling
Crispy golden dosa with a spiced potato filling, served with coconut chutney and sambar - a beloved South Indian breakfast staple.
Equipment
Ingredients
Dosa Batter
rice (raw)
200 g
urad dal (raw)
50 g
fenugreek seeds (raw)
5 g
salt (fine)
5 g
Potato Masala Filling
potatoes (boiled, peeled)
400 g
onion (sliced)
150 g
green chili (chopped)
10 g
ginger (minced)
10 g
mustard seeds (whole)
5 g
curry leaves (fresh)
8 pcs
turmeric powder (ground)
2 g
sunflower oil (liquid)
15 ml
Instructions
Prepare the dosa batter
Soak rice, urad dal, and fenugreek seeds separately for 4-6 hours.
Grind the batter
Drain soaked ingredients and grind rice and urad dal separately to smooth pastes, then combine.
Ferment the batter
Add salt and allow batter to ferment in a warm place for 8-12 hours until doubled in volume.
Prepare potato masala
Boil potatoes until soft, peel and mash them coarsely.
Temper spices for masala
Heat oil in a pan, add mustard seeds, curry leaves, green chili, ginger, and sliced onions.
Cook the potato filling
Add mashed potatoes, turmeric, and salt. Mix well and cook for 3-4 minutes.
Make crispy dosas
Heat a cast iron griddle, pour a ladle of batter, and spread in circular motion to make thin dosa.
Stuff and serve
Place a generous portion of potato masala in the center, fold dosa, and serve hot with coconut chutney and sambar.
Storage
Batter can be stored in fridge for 3-4 days. Cooked dosas best eaten fresh but can be reheated.
Notes
• For extra crispy dosas, ferment batter longer and use a cast iron tawa
• The potato filling can be made ahead and refrigerated
• Serve immediately after cooking for best texture
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