September 20, 2018 Masala Dosa

Masala Dosa


  • SI Foods Dosa Batter
  • 1 medium onion, chopped
  • 1 – 2 green chilies, chopped
  • 1 Tbs. ghee (clarified butter) or regular butter
  • 1/2 tsp. black mustard seeds
  • 1/2 tsp. chana dal (split black chickpeas)
  • 1 sprig curry leaves
  • 1/2 tsp. turmeric powder
  • 2 large potatoes, boiled
  • 8 oz. coconut, cilantro and tomato chutney (optional)
  • 16 oz. sambar (vegetable lentil stew, optional)


  1. Prepare Masala Dosa Filling: Add oil or ghee to a skillet.
  2. Add mustard seeds and chana dal.
  3. Shake mixture over the flame until golden brown.
  4. Add curry leaves (whole leaf), green chiles, and onions.
  5. Sprinkle turmeric powder and salt (for taste). Stir.
  6. Break up boiled potato into small chunks and add them to your mixture. Add water and stir.
  7. Prepare Masala Dosa: Pour refrigerated dosa mixture into a small bowl with a flat bottom.
  8. Pour batter into a greased skillet.
  9. Immediately, starting from the center, begin forming a circular shape with the batter using the flat-bottomed dish.
  10. Brush on ghee (or regular butter) to frying dosa.
  11. Place filling near the center of the dosa.
  12. Lightly lift the edges of the dosa.
  13. Begin rolling from the edge of the dosa as you would a wrap.
  14. Remove dosa from hot top or skillet.
  15. Masala Dosa is typically served with coconut, cilantro and tomato chutney as well as sambar (vegetable lentil stew)