Masala Dosa

Masala Dosa

  • Servings: 6-8
  • Difficulty: Average
  • Print

Masala Dosa Bhaji


  • 3 large or 5 medium potatoes
  • 5 onions
  • 4 green chillies
  • Handful coriander leaves chopped
  • 2 tbsp. ghee
  • 1 tsp. mustard seeds
  • 2 sprigs curry leaves
  • Pinch turmeric powder
  • Salt to taste
  • 1 juice of lemon


  1. Slice the onions into slightly thick slices
  2. Chop the green chillies and coriander leaves fine.
  3. Boil, peel and mash the potatoes roughly.
  4. Heat ghee and season with mustard seeds.
  5. When they splutter, add curry leaves and chopped green chillies.
  6. Add the sliced onion and fry till light brown.
  7. Add the mashed potatoes, turmeric powder and salt. Stir well.
  8. Remove from heat and sprinkle lime juice over. Mix well.

To prepare masala dosa

Prepare batter as for sada dosa

  1. Heat a large dosa plate/tawa.
  2. Pour two round ladles of the dosa batter over the pre-heated dosa plate and spread the batter in a concentric circular shape with the back of the ladle.
  3. If using a smaller tawa, use one or one and half ladle.
  4. When half done pour a 1/2 tsp ghee over the cetre and the edges of the dosa.
  5. Place two ladles of the prepared masala bhaji over the centre of the dosa.
  6. Cook till done and the dosa is crisp and brown on the underside.
  7. Gently fold the dosa over into a cylindrical shape.
  8. Similarly prepare the remaining dosas.
  9. Serve with sambar and coconut chutney.

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