Want to learn how to make crispy masala dosas that are just as good as any restaurant? Read on.
I have been making dosas for years and masala dosas are on the menu at my house weekly. If you’ve ever tried to make masala dosas, you’ll know how amazing they are, especially with a few delicious chutneys. You’ll find all the information you need to make the chutneys and dosas here.
Let’s get the dosa batter right.
Preparing the perfect dosa batter is essential to the success of your masala dosas. Get the dosa batter right and the rest is a breeze.
Therefore, I have given step by step instruction on how to make the dosa batter on this page. This is the dosa batter I use for all of my dosas.
Which type of pan is best for masala dosas?
If you have a crepe maker, that’s perfect as they are normally larger than frying pans and don’t have sides. Most people don’t so you should try a large crepe pan or Indian flat tawa. All of these will work.
You do not want to use a normal frying pan for masala dosas because the sides of the pan get in the way of swirling the batter around the surface.
How hot should the pan be for masala dosas?
This is all explained in detail in my dosa batter instructions but I’ll repeat it here. You are going to need to watch this closely. I recommend heat your pan over a medium high heat. To test the surface heat, sprinkle a few drops of water over your pan. When the sizzle away on contact, your pan is at the perfect heat.
If you get your pan too hot, it will be difficult to swirl the batter around so if you experience clumping, turn the heat down.
Making the masala dosa filling
The potato filling used in masala dosas is so good! You could serve it on its only as a potato curry!
When cooking the masala dosa filling, it is essential that you cook it right down so that all the water has evaporated. Then let it cool some.
Can you make other popular dosas?
Step by step photos…
What do you serve with masala dosas?
There are many different popular chutneys you can serve with your homemade masala dosas. Why not try some of these…
- 1 batch of dosa batter
- 4 large potatoes - skinned and cut into small cubes
- 2 tablespoons ghee or butter
- 10 fresh curry leaves
- 1 teaspoon cumin seeds
- 1 onion - finely chopped
- 2 green chillies
- 1/2 teaspoon turmeric
- 3 tablespoons fresh coriander
- Salt and pepper to taste
- Melt the butter/ghee in a large wok or frying pan over medium high heat.
- When melted, add the curry leaves and cumin seeds.
- Fry these for about 40 seconds and then add the chopped onions and chillies.
- Add the cubed potatoes and the turmeric and fry for a few minutes.
- Now add just enough water to cover and simmer the potatoes until cooked through and the water has evaporated.
- Mash lightly and then sprinkle in the fresh coriander and salt and pepper to taste.
- These potatoes are also nice served as a side dish with your favourite roast dinner.
- When ready to cook, place a non-stick - or normal crepe pan or frying pan over medium-high heat.
- The pan is ready when a drop of water sizzles away almost immediately.
- Using a ladle, pour about 150ml of batter into the centre of the pan.
- Then working very quickly and working from the centre, take the bottom of your ladle and move the batter in circular motions outward so that it is flat and not thick.
- Turn the heat up a little. The sides of the dosa will begin to brown and move away from the pan after a few minutes.
- When this happens, trickle about ½ tablespoon of the oil around the edges of the dosa.
- Add some of the prepared masala dosa filling to the centre of the dosa and spread it out some. It will begin to heat through.
- When the dosa is browned on the under-side and the potato filling is heated through, roll it up or fold it in half to serve.
- Repeat, making as many masala dosas as you like.
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Amount Per Serving: Calories: 204Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 77mgCarbohydrates: 37gFiber: 4gSugar: 2gProtein: 5g