How to Make Masala Dosa: A Step-by-Step Guide

Masala dosa is a popular South Indian dish that has won hearts all over the world. This crispy, golden-brown crepe filled with a spicy potato filling is a treat for the taste buds. Whether you’re a novice cook or an experienced chef, making masala dosa at home can be a delightful culinary adventure. In this blog post, we’ll take you through a detailed, step-by-step guide on how to make masala dosa from scratch.


Before we start, let’s gather all the ingredients needed for the dosa batter, potato filling, and chutneys.

For the Dosa Batter:

  • Rice: 2 cups
  • Urad dal (split black gram): 1 cup
  • Fenugreek seeds: 1 teaspoon
  • Salt: To taste
  • Water: As needed

For the Potato Filling:

  • Potatoes: 4 medium-sized, boiled and mashed
  • Onions: 2 large, thinly sliced
  • Green chilies: 3-4, finely chopped
  • Ginger: 1-inch piece, finely chopped
  • Mustard seeds: 1 teaspoon
  • Cumin seeds: 1 teaspoon
  • Turmeric powder: 1/2 teaspoon
  • Asafoetida: A pinch
  • Curry leaves: A few sprigs
  • Salt: To taste
  • Oil: 2 tablespoons
  • Fresh coriander leaves: A handful, chopped

For Coconut Chutney:

  • Fresh coconut: 1 cup, grated
  • Green chilies: 2
  • Ginger: 1/2-inch piece
  • Curry leaves: A few
  • Salt: To taste
  • Water: As needed

For Sambar:

  • Toor dal (pigeon pea lentils): 1 cup
  • Tamarind pulp: 2 tablespoons
  • Mixed vegetables: 1 cup (carrots, beans, potatoes, etc.)
  • Tomatoes: 2, chopped
  • Onions: 1, chopped
  • Sambar powder: 2 tablespoons
  • Turmeric powder: 1/2 teaspoon
  • Mustard seeds: 1 teaspoon
  • Cumin seeds: 1 teaspoon
  • Dry red chilies: 2
  • Curry leaves: A few sprigs
  • Asafoetida: A pinch
  • Oil: 2 tablespoons
  • Salt: To taste
  • Water: As needed
  • Fresh coriander leaves: For garnish

Preparing the Dosa Batter

  1. Soak the Ingredients: Rinse the rice and urad dal thoroughly and soak them separately in water for at least 4-6 hours. Soak the fenugreek seeds along with the urad dal.
  2. Grind to a Smooth Batter: Drain the soaked rice and dal. In a blender or wet grinder, grind the urad dal and fenugreek seeds to a smooth paste, adding water as needed. Transfer this to a large bowl. Next, grind the rice to a smooth paste, adding water as needed, and combine it with the urad dal paste.
  3. Ferment the Batter: Mix the batter well and add salt. Cover the bowl and let it ferment in a warm place for 8-12 hours or overnight. The batter should double in size and become airy and bubbly.

Making the Potato Filling

  1. Heat the Oil: In a pan, heat the oil over medium heat. Add the mustard seeds and let them splutter. Add the cumin seeds, asafoetida, and curry leaves.
  2. Sauté the Aromatics: Add the chopped ginger, green chilies, and sliced onions. Sauté until the onions turn golden brown.
  3. Add the Spices: Add turmeric powder and salt. Mix well.
  4. Add the Potatoes: Add the boiled and mashed potatoes. Mix everything well and cook for a few minutes. Adjust the seasoning as needed. Garnish with chopped coriander leaves and set aside.

Preparing the Coconut Chutney

  1. Blend the Ingredients: In a blender, add the grated coconut, green chilies, ginger, curry leaves, and salt. Add a little water and blend to a smooth paste.
  2. Adjust Consistency: Adjust the consistency of the chutney by adding more water if needed. Transfer to a serving bowl.

Preparing the Sambar

  1. Cook the Dal: Rinse the toor dal and cook it in a pressure cooker with turmeric powder and water until soft and mushy. Mash the cooked dal and set aside.
  2. Cook the Vegetables: In a pot, heat oil and add mustard seeds. Once they splutter, add cumin seeds, dry red chilies, asafoetida, and curry leaves. Add chopped onions and sauté until translucent. Add tomatoes and cook until soft.
  3. Add Vegetables and Spices: Add the mixed vegetables, sambar powder, tamarind pulp, and salt. Cook until the vegetables are tender.
  4. Combine Dal and Vegetables: Add the mashed dal to the pot and mix well. Adjust the consistency by adding water as needed. Bring to a boil and simmer for a few minutes. Garnish with fresh coriander leaves.

Making the Dosas

  1. Heat the Dosa Pan: Heat a non-stick dosa pan or a cast-iron griddle over medium heat. Grease it lightly with oil.
  2. Pour the Batter: Pour a ladleful of batter onto the center of the pan. Spread it out in a circular motion to form a thin crepe.
  3. Cook the Dosa: Drizzle a little oil around the edges of the dosa. Cook until the bottom turns golden brown and crispy. Flip and cook the other side for a few seconds.
  4. Add the Potato Filling: Place a portion of the potato filling in the center of the dosa. Fold the dosa over the filling and serve hot.

Serving Masala Dosa

  1. Serve with Chutney and Sambar: Masala dosa is traditionally served with coconut chutney and sambar. You can also add other accompaniments like tomato chutney or peanut chutney.
  2. Garnish: Garnish the sambar with fresh coriander leaves and serve it hot alongside the masala dosa.

Tips for Perfect Masala Dosa

  1. Fermentation: Ensure the batter ferments well. The right temperature and time are crucial for good fermentation.
  2. Consistency: The batter should be of pouring consistency, not too thick or too runny.
  3. Crispiness: For extra crispy dosas, spread the batter thin and cook on medium heat.
  4. Non-Stick Pan: Using a good quality non-stick pan or well-seasoned cast-iron griddle makes it easier to spread the batter and prevents sticking.

Variations of Masala Dosa

  1. Cheese Masala Dosa: Add grated cheese to the potato filling for a cheesy twist.
  2. Paneer Masala Dosa: Add crumbled paneer to the filling for extra protein.
  3. Mysore Masala Dosa: Spread a layer of spicy chutney on the dosa before adding the potato filling.


Making masala dosa at home is a rewarding experience that brings the flavors of South India to your kitchen. With a little practice, you can master the art of making perfect dosas that are crispy on the outside and soft on the inside. Enjoy this delicious dish with family and friends, and don’t forget to share your own tips and variations in the comments below. Happy cooking!


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