Masala Dosa
Story
The origins of Masala Dosa can be traced back to Karnataka, a state in South India. Although its history can be dated back to the 5th century, the dish has undergone several changes over time. Initially, dosas were simple and plain, made from fermented rice and lentil batter. However, the addition of the potato filling, known as “masala,” was a result of the ingenuity of Udupi’s skilled cooks, who are renowned for their vegetarian cuisine.
The masala filling is prepared by cooking spiced potatoes with onions, mustard seeds, turmeric, and curry leaves. This flavorful mixture is then wrapped in a crispy, golden dosa, elevating the dish into a more substantial and delicious meal.
Masala Dosa’s popularity extended far beyond Karnataka, becoming a staple in South Indian cuisine. Its unique blend of textures and flavors, along with its versatility, has made it a beloved dish throughout India and among food enthusiasts worldwide. It serves as a testament to the rich culinary heritage of South India.
Available at
MTR (Mavalli Tiffin Room)
Cost & Location
Cost: ₹70 – ₹90
Location: 14, Lal Bagh Main Road, Mavalli, Bengaluru, Karnataka 560004
Sankalp Restaurant
Cost & Location
Cost: ₹120 – ₹150
Location: 101, H.B. Complex, Opposite Swaminarayan Temple, Sector 11, Gandhinagar, Gujarat 382011
Murugan Idli Shop
Cost & Location
Cost: ₹80 – ₹100
Location: 77, Anna Salai, Swamy Naicken Street, Triplicane, Chennai, Tamil Nadu 600005
Shree Krishna Bhavan
Cost & Location
Cost: ₹60 – ₹80
Location: 179, E V R Periyar Salai, Purasaiwakkam, Chennai, Tamil Nadu 600084
Vidyarthi Bhavan
Cost & Location
Cost: ₹70 – ₹90
Location: 32, Gandhi Bazaar, Near Gandhi Bazaar Circle, Basavanagudi, Bengaluru, Karnataka 560004
Nutritional Information
Nutritional Information per Serving (1 Masala Dosa with Potato Filling):
| Calories | 360-400 kcal |
| Protein | 8-10 grams |
| Carbohydrates | 55-60 grams |
| Fiber | 4-5 grams |
| Sugars | 2-3 grams |
| Fat | 12-15 grams |
| Saturated Fat | 3-4 grams |
| Cholesterol | 5-10 mg |
| Sodium | 300-350 mg |
| Potassium | 500-600 mg |
| Vitamin A | 2-4% of the Daily Value (DV) |
| Vitamin C | 15-20% of the DV |
| Calcium | 4-6% of the DV |
| Iron | 10-15% of the DV |
Breakdown:
Dosa: Made from a fermented batter of rice and urad dal (black gram lentils), providing a good source of carbohydrates and some protein.
Potato Filling: Potatoes cooked with onions, mustard seeds, turmeric, curry leaves, and other spices, adding fiber, vitamins, and minerals.
Fat: Comes from the oil used for cooking the dosa and the potato filling.
Masala Dosa
Cuisine: IndianDifficulty: Medium4
servings7
hours30
minutes20
minutes250
kcalA classic South Indian meal called masala dosa is made of crispy, fermented rice and lentil crepes that are stuffed with mashed potatoes that have been seasoned. It’s a favorite for breakfast or brunch because it combines sour, savory ingredients with a pleasant crunch. Savor this flavor- and texture-packed dish of medium complexity.
Ingredients
- For the Dosa Batter:
Rice: 2 cups (preferably parboiled or idli rice)
Urad Dal (split black gram): 1/2 cup
Fenugreek Seeds: 1/2 teaspoon
Salt: to taste
Water: as needed (for soaking, grinding, and adjusting batter consistency)
Oil or Ghee: for cooking the dosa
- For the Potato Masala Filling:
Potatoes: 3-4 medium-sized, boiled and mashed
Onions: 1 large, thinly sliced
Green Chilies: 2-3, finely chopped
Ginger: 1-inch piece, finely chopped
Mustard Seeds: 1 teaspoon
Cumin Seeds: 1 teaspoon
Turmeric Powder: 1/2 teaspoon
Curry Leaves: a few
Chana Dal (split chickpeas): 1 teaspoon (optional, soaked)
Urad Dal: 1 teaspoon (optional, soaked)
Asafoetida (Hing): a pinch (optional)
Salt: to taste
Oil: 1-2 tablespoons
Coriander Leaves: a handful, chopped (for garnish)
Lemon Juice: 1 teaspoon (optional, for tanginess)
Directions
- Preparing the Dosa Batter:
Soak Ingredients:
Rinse 2 cups of rice and 1/2 cup of urad dal along with 1/2 teaspoon of fenugreek seeds separately.
Soak the rice and urad dal separately in enough water for at least 6 hours or overnight.
Grind Batter:
Drain the soaked urad dal and fenugreek seeds. Grind them with some water to a smooth paste.
Similarly, drain the rice and grind it to a smooth paste with some water.
Combine both the batters in a large bowl, add salt to taste, and mix well.
Cover and let it ferment in a warm place for 8-12 hours or overnight until the batter has doubled in volume.
Preparing the Potato Masala Filling:
Cook Potatoes:
Boil 3-4 medium-sized potatoes until tender. Peel and mash them; set aside.
Prepare Seasoning:
Heat 1-2 tablespoons of oil in a pan. Add 1 teaspoon each of mustard seeds and cumin seeds, and let them splutter.
Add a pinch of asafoetida (hing), 1 teaspoon of chana dal (optional), and 1 teaspoon of urad dal (optional). Sauté until golden.
Add Aromatics:
Add a few curry leaves, 1-inch piece of finely chopped ginger, and 2-3 finely chopped green chilies. Sauté for a minute.
Add 1 large thinly sliced onion and sauté until golden brown.
Cook Masala:
Add 1/2 teaspoon of turmeric powder and salt to taste. Mix well.
Add the mashed potatoes and mix thoroughly to combine. Cook for a few minutes until well incorporated.
Garnish with chopped coriander leaves and a teaspoon of lemon juice (optional). Set the filling aside.
Making the Dosa:
Preheat Griddle:
Heat a non-stick or cast-iron griddle (tawa) on medium heat. Once hot, lightly grease it with a few drops of oil.
Spread Batter:
Pour a ladleful of the fermented batter onto the center of the griddle. Using the back of the ladle, spread the batter in a circular motion to form a thin crepe.
Cook Dosa:
Drizzle a few drops of oil or ghee around the edges and on top of the dosa.
Cook until the edges start to lift and the dosa turns golden brown and crispy.
This should take about 2-3 minutes.
Add Filling:
Place a portion of the potato masala filling in the center of the dosa.
Fold the dosa over the filling to form a semi-circle or roll it up.
Serve:
Remove from the griddle and serve hot with coconut chutney and sambar.
Notes
- A popular South Indian dish, masala dosa is renowned for its crispy outside and tasty potato interior. The secret to its true flavor is the fermentation process. It provides a lovely combination of textures and flavors when paired with sambar and coconut chutney, making it a fulfilling and treasured meal.