Masal Dosai

Masala Dosa, Onion and Potato masala filled inside dosai


  • Idly/Dosa Batter – Dosa batter should be thinner than Idly batter. So add 1/2 or 1 cup of water to the Idly batter and make it thinner.
  • Oil

Masala filling: (For 3 dosas)

  • Onion – 1 (Medium size)
  • Potato – 1 (Medium size)
  • Green Chili – 1 or 2
  • Turmeric Powder – a pinch
  • Chili powder – 1/2 tspn
  • Coriander powder – 1/2 tspn
  • Coriander leaves – 2 to 3 sprigs
  • Salt – to taste
  • Oil – 1 or 2 tspn


Masala filling:

  1. Finely chop Onion and Green chilies. Peel and cut Potato into cubes.
  2. Boil or pressure cook potatoes till they are tender.
  3. Heat 1 or 2 tspn of Oil in a pan. Add Green chilies and Onion, fry till they are golden brown.
  4. Add Cooked potatoes and saute it for 2 minutes and mash the potatoes partially with spatula.
  5. Add Turmeric powder, Chili powder, Coriander powder, Salt and fry for 2 to 3 minutes.
  6. Finally add chopped coriander leaves and remove from heat. Now the masala filling is ready.


  1. Heat a Dosa pan and season it with little Oil. Once the pan is hot enough, pour a ladle full of batter and spread it circularly.
  2. Place the masala filling in one half of the dosa and press it with a spatula. Leave a tspn of Oil around the edges of dosa.
  3. Once the dosa is cooked on that side, flip it to the other side carefully. Cook for 1 or 2 minutes.
  4. Reverse it again carefully, fold the dosa in the middle, remove from pan and serve.

Masala filling placed in one half of the dosa, Masala Dosa

Goes well with: Chutney, Sambar

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