HomeBreakfast RecipesMasala dosa recipe | How to make dosa batter | masala dosa...

Masala dosa recipe | How to make dosa batter | masala dosa with dosa batter recipe

Masala dosa is popular south Indian food across India. It is a thin and crispy pancake prepared with fermented dosa batter which is stuffed with potatoes masala and served with chutney and sambar. In this recipe, I explained how to make a dosa batter with the accurate proportion of rice and dal, and potato masala and combine and cook them together into masala dosa. Additionally, in the video, I explained a few tips and tricks for perfect dosa batter.

Please do visit my other related recipe collection like

Recipe video

Masala dosa recipe | How to make dosa batter | masala dosa with dosa batter recipe

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 25 minutes
Fermentation time 8 hours
Total Time 8 hours 35 minutes
Course Breakfast
Cuisine south indian
Servings 4 servings


For dosa batter

  • 1 cup Small grain rice
  • 1 cup idli rice/boiled rice
  • ½ cup urad dal
  • 2 tbsp toor dal
  • 2 tbsp chana dal
  • ¼ cup poha
  • ¼ cup + 3 tbsp water to grind rice and dal
  • Salt to taste
  • ¼ tsp sugar

For potato masala

  • 2 cup boiled potatoes
  • 2 tsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 tbsp chana dal
  • 1 tbsp urad dal
  • Pinch of asafetida
  • ½ tsp ginger paste
  • 2 chopped green chillies
  • 5-6 curry leaves
  • 1 cup thinly sliced onion
  • ½ tsp turmeric powder
  • Salt to taste
  • Some coriander leaves


  • In a bowl, soak rice and dal for 4-5 hrs after washing it 3 times.
  • Grind it rice with soaked poha and water. Grinded mixture should be coarse
  • Grind dal with little water and make a smooth and fluffy batter.
  • Mix both batters in a bowl with your hand. Keep the batter for 7-8 hrs or overnight for fermentation.
  • When the batter is fermented will stir well and add salt, sugar and required water to adjust consistency.
  • Heat oil in a pan, add mustard seeds, cumin seeds, soaked chana dal and soaked urad dal. Sauté till the dal is slightly golden brown.
  • Then add asafetida, ginger paste, chopped green chilli, curry leaves and sliced onion. Add boiled potatoes, turmeric powder, salt and little water. Mix well. The potato masala is ready.
  • Heat tawa, add 1 tsp oil and with decrease tawa temperature with a wet cloth. Now pour 2 ladles full of batter and spread evenly. Then apply batter and place potato masala in the centre. Cook until the dosa becomes golden brown. No need to flip.
  • Serve masala dosa with chutney and sambhar.


  • Use small grain rice for dosa batter
  • Fenugreek seeds (methi dana) help to increase the speed of the fermentation process.
  • Mix rice and dal batter into a large pot so the batter gets space to puff up.
  • Mix rice and dal batter with your hands so air particles add to the batter.
  • dosa batter should have free-flowing consistency so it can easily spread on tawa.
  • lower the gas flame while spreading the dosa.
  • cook dosa on medium flame.
Subscribe to our Youtube ChannelClick here to subscribe our Youtube Channel and stay updated with our latest video recipes




Recipe Rating

Please enter your comment!
Please enter your name here
Captcha verification failed!
CAPTCHA user score failed. Please contact us!
- Advertisment -

Most Popular