Masala Dosa Recipe | Crispy Hotel-Style South Indian Breakfast (Konkani Style) Amchi Vasari

 

Crispy Masala Dosa

If you've ever walked into a South Indian restaurant, chances are the first thing you noticed was the irresistible aroma of crispy golden brown dosas being served fresh off the hot tawa. Among all the varieties, the Masala Dosa is the ultimate favorite a paper thin dosa filled with a flavorful potato masala stuffing, paired with spicy chutney and piping hot sambar.

This Masala Dosa Recipe is a step-by-step guide that shows you exactly how to recreate the authentic hotel-style dosa right in your kitchen. We'll start from scratch by making the perfect dosa batter with the right proportion of rice, urad dal, and poha. You'll also learn how to ferment the batter so it turns light, fluffy, and easy to spread.

Unlike plain dosa, Masala Dosa gets its magic from two key elements: the spiced potato bhaji (made with boiled potatoes, onions, and aromatic spices) and the optional red chutney spread inside the dosa that gives it a restaurant like flavor. The combination of crispy dosa, soft potato filling, coconut chutney, and sambar makes this dish a wholesome and satisfying meal.

Whether you're a beginner trying your first South Indian recipe or someone who misses the taste of authentic dosas at home, this guide will walk you through every detail. From soaking and grinding to fermentation, and serving suggestions everything is explained in a way that even a first time cook can master it.

By the end of this recipe, you'll be able to make crispy, golden, restaurant-style Masala Dosas that not only look delicious but taste exactly like the ones served in popular Udupi and Bangalore restaurants.

Ingredients for Masala Dosa Batter:

1. Dosa rice - 1 cup (200 gram)
2. Urad dal (black gram) - ¼ cup (55 gram)
3. Flattened rice (poha) - ¼ cup (25 gram)
4. Chana dal (bengal gram) - ⅛ cup (24 gram)
5. Toor dal (pigeon peas) - ⅛ cup (24 gram)
6. Fenugreek seeds (methi) - ½ tbsp 
7. Salt - 1 tbsp
8. Sugar - 1 tbsp
9. Water as required (use less for thick batter)
10. Ghee or Butter

Method:

• Soaking:
• Wash and soak dosa rice, urad dal, chana dal, toor dal, and fenugreek seeds for 4-5 hours.
• Just before grinding, soak poha for 5 minutes.
• Grinding The Batter
• Grind soaked rice and lentils with ½ glass water(100 ml).
• Squeeze excess water and add soaked poha and grind to a smooth, thick batter.
• After 5 minutes the batter is dry add water ½ glass water (100 ml). Avoid adding too much water as batter must be slightly thick.
• Batter is ready after 10 minutes. Transfer batter to a container and 1 table salt on top. Do not mix. Cover and ferment for 8-10 hours(overnight).
• Wash the grinder and store it. Next day discard the excess water on top and use it to adjust batter consistency if required only.
• Final Batter Adjustment
• Mix in 1 tablespoon sugar (gives golden dosa color).
• Adjust thickness with the water if required.
• Cooking Masala Dosa
• Heat cast iron tawa on medium flame. Grease with oil.
• Pour 1 ladle batter and spread thinly in circles.
• Cover with lid for 30 seconds.
• Add ghee or butter, spread red chutney, place potato bhaji in center.
• Fold dosa and serve hot.
• Serving Suggestions
• Serve crispy masala dosa with coconut chutney, sambar and a cup of South Indian filter coffee. Perfect for breakfast or brunch.

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