Masala Dosa

மசாலா தோசை (Masala Dosa)

Masala dosa is a variation of the popular South Indian dosa, which has it’s origins in the Udupi cuisine and the Mangalorean cuisine of Karnataka. It is made from rice, lentils, potato, fenugreek, ghee and serve with chutneys and sambar. Masala dosa is my son’s all time favorite.

Makes 6-8 dosa.

Ingredients for Masala Dosa

For Dosa

Dosa – 6 scoops
Ghee as needed
Oil as needed

For Masala

Potato – 4
Onion – 2
Sesame oil – 3 tbs
Garlic – 2 pods
Ginger – 1 inch
Green chilli – 4
Channa dal – 1 tbs
Mustard seeds – 1/4 tsp
Cashews – 1 tbs
Cilantro – 1 tbs
Turmeric powder – 1/4 tsp
Salt as needed

Directions

Prepare Masala

Slice the potatoes with skin and boil by adding salt until completely cooked.
Remove the skin off the boiled potatoes.
Mash the potatoes with potato masher.
Slice the onion into thin lengthwise.
Crush the ginger, garlic and green chilli.
Heat oil in a pan then add mustard seeds and channa dal.
Add cashews and ginger garlic green chilli paste.
Sauté them well and add chopped onion.
Stir fry the onion just a little then add salt.
Pour 2 cups of water and cook the onion until it becomes soft.
Add turmeric powder and mashed potatoes into the pan.
Mix everything well and drizzle some chopped cilantro.
Masala ready.

Prepare Masala Dosa

Add dosa batter into a mixing bowl.
Heat dosa pan and add one scoop of batter.
Spread the dosa batter into thin round shape.
Add 3 tbs of masala over the dosa and spread a little.
Fold the dosa and take out from the pan.
Masala dosa ready.
Serve the Masala dosa with sambar and chutney.

Notes

Use equal amount of potato and onion for best result.
Don’t skip the green chilli mashing step.
Keep the masala in thick consistency.
Cook the onion until you can mash.