Learn to make perfect Masala Dosa at home with this detailed, well-tested recipe. These crispy South Indian crepes made from fermented rice-and-lentil batter are filled with a spiced potato masala and served with chutney and sambar. I’ve also shared helpful tips and tricks to help you get perfectly crispy dosas every time!
Masala Dosa is one of the most iconic dishes from South Indian cuisine. Masala dosa is a favorite breakfast across South India, but it is also enjoyed for lunch or a light dinner. It’s a comforting, flavorful dish that feels just as perfect for everyday meals as it does for a special weekend brunch.
This thin, crispy crepe is made from a fermented batter of rice and urad dal, spread on a hot pan until golden and perfectly crisp. It is traditionally filled with a spiced potato mixture and served with coconut chutney and sambar. The contrast between the crunchy dosa and the soft, flavorful filling makes every bite incredibly satisfying.
The potato filling, known as aloo masala, is typically made with boiled potatoes, onions, curry leaves, mustard seeds, turmeric, and green chilies. Once the dosa is cooked, the masala is placed in the center, the dosa is folded, and it is served hot.
While it may seem like a restaurant-style dish, making masala dosa at home is easier than you might think. Once the dosa batter is fermented, the dosas cook quickly on a hot pan.
You can also try my plain dosa (sada dosa), podi dosa, and uttapam recipe with the same dosa batter.
This recipe for the dosa batter is from my friend’s mom, who specifically makes separate batter for dosa this way, and for idlis, uses idli rava.
I use the Vitamix blender to grind the batter. Then, the batter can be fermented in the Instant Pot or in a warm place, such as an oven with the lights on, if you live in a cool climate.
If you are new to making dosa and batter at home, then I highly suggest reading the whole post, as I am sharing lots of tips to get the perfect crispy dosas.
Dosa Ingredients
Determining the correct proportion of dal and rice for dosa batter is a crucial first step. And also which rice and dals to use.
Rice: There are some options here. You can use regular Sona Masoori rice or Idli Rice (parboiled rice). You can also use a combination of equal parts of Idli Rice and Sona Masoori rice. You will also find dosa rice in stores that can be used.
The taste of the dosa and the crispiness vary with the rice used. I have used all of them and have been able to make great crispy dosa with them.
Dal: Use whole urad dal (gota) or split urad dal (dhuli) for batter. These are dehusked black gram lentils. I also add Chana Dal and Toor Dal. This makes the dosa even more crispy.
Poha: Poha is flattened rice. I like to add poha to the batter, as it helps make crispy dosas.
Fenugreek seeds: I also add fenugreek seeds (methi seeds) when making the batter. This was a tip from my South Indian friend’s mom, that it helps with fermentation.
Rock Salt: I add rock salt (sendha namak) to the batter. Make sure not to use iodized salt, as that affects the fermentation process.
Dal and Rice Ratio for Batter
I use a ratio of 1:3 for dal to rice. So 1/2 cup of urad dal and 1-1/2 cups of rice.
As I mentioned earlier, I also use one tablespoon each of Chana Dal and Toor Dal in this recipe.
Potato Masala
The flavorful potato filling, often called aloo masala, is what gives masala dosa its classic taste. It’s made with boiled potatoes that are lightly mashed and cooked with onions, mustard seeds, curry leaves, green chilies, turmeric, and a few simple spices for a fragrant and comforting filling.
The potatoes can be boiled ahead of time and the aloo masala prepared quickly on the stovetop, or you can make it as a convenient one-pot aloo masala in the Instant Pot. Both methods work well and create a delicious, savory filling that pairs perfectly with the crispy dosa.
Tips for Perfect Masala Dosa
Dal and Rice: Use the right kind of rice, and also add the chana and toor dal to the batter. This helps to get crispy dosa.
Making the batter: Use very cold water or ice cubes when grinding the batter, as that helps prevent the batter from heating up when grinding.
Adjust batter consistency: The batter should flow easily but not be watery.
Use a cast-iron pan for the best crispiness: The restaurant-style crispy dosas can only be made on a cast-iron pan. These pans need to be well seasoned, and then it is a breeze to make perfect crispy dosa. Of course, you can use a non-stick pan as well, but once you try the homemade dosa from the cast-iron pan, there is no going back.
Use a hot pan: The pan should be hot before pouring the batter. If the batter sticks or spreads unevenly, the pan may not be at the right temperature. Sprinkle some water and wipe the pan down with a paper towel to cool it slightly. You can also add a little oil to the pan and rub it with a half-cut onion. This creates a non-stick layer, making it easier to spread the batter.
Potato Masala: Fill in the potato masala or leave it on the side along with chutney and sambar.
How long does it take to ferment the Batter?
The answer is it depends on where you live. It can range from 6 to 14 hours. It takes me about 12-14 hours, but you would need less time if you live in a warm place. Once the batter is fermented, it should have increased in volume and must be frothy and airy with some bubbles.
What to Serve with Masala Dosa
Masala dosa is traditionally served hot with nariyal chutney and vegetable sambar. My family also loves it with peanut chutney and cilantro coconut chutney.
If you prefer, you can also serve the potato masala on the side instead of stuffing it into the dosa.
How Long Can The Batter be Stored?
The dosa batter can be stored in the refrigerator for 4-5 days. Adjust consistency before using. The potato masala can be stored for up to 3 days.
More South Indian Recipes To Try
Millet Upma (Samai Upma)
Beans Poriyal (South Indian Green Beans)
Instant Pot Sweet Pongal (Sakkarai Pongal)
Instant Pot Bisi Bele Bath
Masala Dosa
Video
Equipment
Ingredients
For Dosa Batter
- 1/2 cup Urad Dal , dehusked split or whole urad dal gota
- 1 1/2 cup Dosa Rice , or combination of dosa rice + sona masoori rice, idli rice works too (see notes)
- 1 tablespoon Split Chickpeas (Chana dal)
- 1 tablespoon Toor Dal (Split pigeon peas)
- 1/2 teaspoon Fenugreek seeds (Methi dana)
- 1/4 cup Poha (Flattened rice), soak for 20 minutes before grinding
- 1 teaspoon Non-iodized Salt , rock salt (sendha namak)
- 7 tablespoon Ghee or Oil, to cook dosa (half tablespoon for each dosa)
For Potato Masala
- 4 Potatoes, boiled, peeled, cut into 3/4 inch pieces and slightly mashed
- 1 tablespoon Oil
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Mustard Seeds (Rai)
- 2 teaspoon Split Chickpeas (Chana dal), soaked in hot water for 20 minutes
- 12 Curry Leaves (Kadi Patta)
- 2 Green Chili Pepper, chopped, adjust to taste
- 1 pinch Asafoetida (Hing), skip for gluten-free
- 2 cup Onion, thinly sliced
- 1 teaspoon Ginger, grated
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Salt
- Cilantro , for garnish
Instructions
Soaking
- Add urad dal, rice, chana dal, toor dal, and methi seeds to a large bowl.
- Rinse till the water runs clear. Soak in about 6 cups of water for 4-5 hours.
- Soak poha in water for about 20 minutes before grinding the batter.
Grinding the batter
- Drain water from the soaked dal, rice, and poha. Add to a high-speed blender jar.
- Add about 3/4 to 1.5 cups of cold water as needed to grind the batter to a smooth paste. Start with less water and add as needed. Transfer the batter to a large steel bowl or the Instant Pot steel insert. Make sure to use a large bowl so there is space for the batter to rise.
- Add salt and mix the batter well using your clean hands for a couple of minutes. You can skip salt here if you live in a warm place. Make sure not to use iodized salt, as that affects the fermentation process.
- The batter consistency should neither be thick nor runny, but rather it should be free-flowing.
Fermenting batter
- Cover the steel bowl with a lid and place it in a warm place. If you live in a cold climate, keep it in the oven with the lights on or on the counter in a warm climate.
- It can take 6-14 hours for the batter to ferment. The time varies depending on where you live. Once the batter is fermented, it should have increased in volume and must be frothy and airy on the top.
- You can check if the batter is fermented well by dropping a teaspoon of batter into a bowl of water. It should float on top and not sink.
- Stir the batter. You can transfer the batter needed to make dosa to a bowl. You can store this batter in the refrigerator for up to 5 days.
Fermenting in Instant Pot
- Place the steel insert in the Instant Pot and cover with a glass lid (do not use the Instant Pot lid, as sometimes batter can overflow and lock the lid).
- Set the Instant Pot to Yogurt mode for 12 hours by pressing the Adjust and + buttons. After the time is complete, the batter will be fermented and ready to use. If the batter has not risen well, ferment it for a couple of more hours.
Making Potato Masala
- Soak chana dal in hot water for 20-30 minutes to soften it. Then drain water and keep aside.
- Boil or steam the potatoes. In a stovetop pressure cooker, cook for 4-5 whistles. In an instant pot, pressure cook for 12-18 minutes depending on size of potatoes. Remove potatoes from pressure cooker, and let them cool a bit. Then peel the potatoes and crumble them. You can mash them completely or leave some pieces depending on your preference.
- In a large pan, heat the oil. Add cumin seeds, mustard seeds, chana dal and saute for a minute until the dal turns golden. Then add hing, ginger, curry leaves and saute for 1 minute until the raw smell of ginger is gone.
- Add the diced green chilis and sliced onions. Saute for 2-3 minutes until the onions soften.
- Add the boiled potatoes, turmeric and salt to the pan. Mix it all well. Then add 2-3 tablespoons of water to moisten the potatoes. Saute for 2-3 minutes.
- Turn off heat. Garnish with cilantro and the aloo masala for dosa is ready.
Making Dosa
- Stir the batter you have taken in a bowl to make dosa. Ensure it has a pouring consistency. You might need to add some water, as sometimes the batter becomes thicker while fermenting. If you skipped salt during fermentation, add it now and mix well.
- Heat a cast-iron griddle (tawa) on medium-high heat. You can also use a non-stick dosa tawa, but cast iron is best for crispy dosa.
- Ensure the tawa is heated well before making dosa. You can sprinkle some water on it, and it should sizzle right away.
- Put a few drops of oil on the tawa and spread it with a paper towel all over the tawa. You can also use an onion cut in half and use the flat side to spread the oil, then wipe it clean with a paper towel. This helps to cool down the tawa and spread the batter in a thin layer. Lower the heat a little while spreading the batter, and change back to medium-high right after spreading the batter.
- Take a ladle full of the batter and pour it at the center of the tawa. Immediately start to spread the batter from the center out in a circular motion in one direction (I prefer clockwise). Try to spread as thin as possible.
- Drizzle oil or ghee around the edges of the dosa and also some at the center. Let it cook until the dosa becomes golden brown and starts to leave or come out from the edges.
- Add the prepared potato masala to the dosa. You can add it to the center if you want to roll the dosa or spread it on half of the dosa to fold it. (Note: you can also choose to serve the masala as a side)
- Use a flat spatula to remove the dosa from the edges. Roll the dosa or fold it at the center covering the masala or fold to the side where you spread the potato masala. Remove from the pan and serve immediately.
- Before making the next dosa, wipe the tawa with a paper towel. Spread the oil again, then spread the dosa. Then increase the heat to high.
- Serve masala dosa with sambar, coconut chutney, and peanut chutney.
