Instant Aloo Masala Dosa is a quick and crispy dosa made using instant rice-dal batter, topped with South Indian-style potato bhaji, and served with chutney and sambar. It closely resembles the traditional masala dosa in appearance and texture, but skips the lengthy soaking and fermentation process. I’ve shared the perfect ingredient ratio along with a few foolproof tips to help you make instant crispy dosa successfully on the first attempt. It’s simple, quick, and ideal for satisfying instant dosa cravings—do give it a try!
Ideal Batter Ratio:
The ratio of rice to urad dal should be 4:1 (i.e., 1/4 cup urad dal for every 1 cup of rice). Soak both the rice and dal for only 15–20 minutes.
Batter Consistency and Grinding Technique
Grind the soaked rice coarsely without adding water at first. Then add curd and water to make a smooth batter.Grind the urad dal separately into a smooth and creamy paste. Combine both and ensure the batter has a thin, free-flowing consistency. Avoid thick batter as it won’t spread well.
Adding Rava for Crispiness
For a crispy hotel-style dosa, add 4 tbsp of idli rava or coarse rava to the batter. This is optional and can be skipped if not available.
Cooking the Dosa
Use a non-stick tawa for best results. You may also use a cast iron pan, but a non-stick pan makes the process easier. Always cook the dosa on low to medium flame to achieve an even, golden-brown crispy texture.
Flavorful Potato Filling
To enhance the flavor, I prepare a simple and quick potato masala, which pairs perfectly with the dosa.
Serve Hot
Masala dosa tastes best when served hot with spicy coconut chutney and flavorful sambar.
Recipe video
Instant aloo masala dosa recipe | instant masala dosa | instant dosa
Ingredients
For instant dosa batter
- 1 cup small grain rice
- ¼ cup poha
- ¼ cup urad dal
- ¼ tsp methi dana
- ½ cup curd
- Water as required
- ¼ cup idli rava
- Salt to taste
- 1 tsp sugar
- 1 tsp eno fruit salt
- 1 tsp lemon juice
- Butter and oil for dosa roasting
For potato masala
- 2 tbsp oil
- ½ tsp mustard seeds
- Pinch of hing
- ½ tsp urad dal
- ½ tsp chana dal
- Some curry leaves
- 3 chopped green chilli
- 1 tbsp chopped ginger
- 1 tbsp chopped garlic
- 3 medium size slices onion
- 1 cup hot water
- 3 medium size boiled and mashed potatoes
- Salt to taste
- ½ tsp turmeric powder
- Pinch of sugar
- Some coriander leaves
Assembling dosa
- Dosa batter
- Oil or butter
- Dosa masala
Instructions
Making Instant Dosa Batter
- In a mixing bowl, add 1 cup rice and ¼ cup poha. In another bowl, add ¼ cup urad dal and ¼ tsp methi dana. Wash both rice and dal with water, then soak them separately in water for 15–20 minutes.
- Drain the water from the rice and dal. Add the rice-poha mixture to a mixer jar. Crush it without adding water. Then add ½ cup curd and ¼ cup water. Grind into a medium-thick, slightly coarse paste. Transfer it to a mixing bowl.
- In the same mixer jar, add the urad dal and ½ cup water. Grind into a smooth and creamy paste. Add this to the same mixing bowl.
- Now in the mixing bowl, combine the rice paste and dal paste. Add ¼ cup idli rava, salt to taste, and 1 tsp sugar. Mix well and whisk the batter for 2–3 minutes to make it light and fluffy.
- Cover and let the batter rest for 15–20 minutes.
Making Dosa Masala
- In a pan, heat 2 tbsp oil. Add ½ tsp mustard seeds, a pinch of hing, ½ tsp urad dal, and ½ tsp chana dal. Sauté briefly.
- Add a few curry leaves, 3 chopped green chilies, 1 tbsp chopped ginger, and 1 tbsp chopped garlic. Sauté well.
- Add 3 medium-sized sliced onions and cook until they turn translucent.
- Add 1 cup hot water and bring it to a boil. This step makes the masala soft and moist.
- Add 3 medium-sized boiled and mashed potatoes, salt, ½ tsp turmeric powder, and a pinch of sugar. Mix well and cook until the water is absorbed.
- Garnish with chopped coriander leaves and mix well.
- Hotel-style dosa masala is ready.
Making Instant Aloo Masala Dosa
- The dosa batter should be free-flowing and thin. Adjust the consistency by adding water as needed.
- Heat a dosa tawa, add oil, and grease it. Sprinkle some water and wipe it off — this helps reduce the tawa's temperature.
- Pour 1.5 ladles of batter in the center and spread it evenly in a circular motion.
- Drizzle some oil and butter around the dosa and cook on medium flame until it becomes crisp on both sides.
- Spread the prepared masala in the center and distribute it evenly.
- Fold the dosa and serve hot with chutney and sambar.
Notes
- The proportion of dal should be one-fourth of the rice. I take 1 cup rice and ¼ cup urad dal.
- Soak the rice and dal for only 15–20 minutes.
- Grind the rice without adding water so it breaks into small pieces.
- Adding idli rava gives a crispy texture to the dosa.
- Mix the rice and dal batter with your hands to incorporate air into the batter.
- The dosa batter should have a thin, free-flowing consistency so it can spread easily on the tawa.
- Lower the temperature of the tawa before spreading the dosa.
- Cook the dosa on a low to medium flame.