Masala Dosa

A masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, and spices. It wraps the dosa around potato curry or sabji.
Before it was invented, plain dosa was served with potato curry  without onions in a separate cup. During a shortage of potatoes method was created in which potato was mashed and sautéed with onions together with other spices. This was then placed inside the dosa instead of in a separate cup in order to hide the onions, which are not eaten by orthodox Hindus and Jains. This came to be known as "Masala dosa", from the sautéing of spices (masala) during the preparation of the bhaji.[}

There are varieties of dosa available in the hotels. But if you ask me, nothing can beat the old classic, 'Masala Dosa'. Masala Dosai is the favorite for many not only in Tamil Nadu but throughout India and even indeed popular all over the world .Paddy loves it.

Dosa Batter                       2 cups
Potato Masala
Ghee                                4 tbsp
Coconut chutney
 For Coconut chutney: Grind 6 tbsp of coconut with chutney dhal, ginger, and salt.  Keep aside.
For Dosa Batter:  Masala dosa is made with the same batter and technique as the plain dosa but has stuffing  of chutney and potato curry.  Please see my previous Dosai recipe.

For Potato Masala:
Potatoes                             10 no
Green chilies                        4 no
Jalapeno                             1 no (optional)
Curry leaves                        1 stem
Turmeric powder                 ¼ tsp.
Grated ginger                     1 tsp.
Chopped cilantro                   2tbsp
Salt                                   to taste
Oil                                   1 tsp.
Cumin seeds                     ¼ tsp.
Method of Potato masala
  • Pressure cooks the potatoes. Drain and remove skin and mash it. Set aside.
  • Heat a sauce pan over medium heat, heat the oil. Add the cumin seed, when it sputtering, lower the heat add the turmeric, ginger, curry leaves and sauté for one minute.
  • Add the potatoes, salt mix well and simmer on low for 2 minutes.
  • Mix in the chopped cilantro.
  • Now Potato masala is ready for stuffing g. Set aside.

    Potato Masala

To prepare the Masala dosa: 
  • Follow my dosa recipe for cooking the dosa  until underside of the dosa has a golden red color.
  • Reduce the heat and spread 1 tsp of chutney evently  over the top of the dosa
  • Then  spread 2 tbsp of potato  curry over the half of the dosa.
  • Roll it like cylinder shape.
  • Dribble ½ tsp of ghee mixed oil on top of the dosa and serve immediately. 
  • Some people prefer serving the chutney on the side, but I like it cooked inside the dosa.
  • Instead of chutney ,  you can spread Milghai powder (Gun powder) over the top of the dosa.

Masala Dosa