Masala dosa recipe is easy to assemble, convenient recipe when you have dosa batter ready. It is a popular South Indian breakfast item made in many Indian kitchens.
Masala dosa Recipe for breakfast or any meal
As filling snack or a breakfast dish , masala dosa satisfies you.
Follow the links below to do the preparation for masala dosa and then, assemble the masala dosa, hot and yummy. For making masala dosa ingredients, go to get the instructions for each item:
- Make dosa batter and prepare dosa.
- How to make Potato Masala – Aloo bhaji
- Make Coconut Chutney
- How to make Sambar
After you have got your dosa batter, potato masala, sambar and coconut chutney ready, it is time to make Masala Dosa.
It is good dish for breakfast or dinner. You may also have it as evening snack if you wish, doesn’t matter when. It is good to eat any time and every time. It is a filling meal.
Masala Dosa Recipe
Masala dosa recipe is a easy to assemble, convenient recipe. It is a popular south Indian breakfast item that is now made in many kitchens.
Equipment
- 1 Skilette or griddle. castiron flat pan You may use non stick pan if you wish. I usually use a castiron flat pan.
Ingredients
Ingredients for Masala Dosa
- 2 cups Dosa batter as prepared above.
- You will need some vegetable oil or butter or ghee for cooking dosa. Desi ghee adds wonderful flavor to the dosa.
- By using a nonstick pan you can reduce the need for oil. I use my cast iron tava, which has become nonstick.
For serving
- ½ cup Coconut chutney
- 1 cup Aloo Bhaji – Potato Masala
- 2 cups Sambar
Instructions
Making Dosa
- Heat tava(cast iron tava, girdle, skillet, flat nonstick pan) and pour a ladleful dosa batter on the it. Spread it into a thin round circle of about 8-10 inch diameter. The size will depend on your pan.
- Add a little oil on the dosa. As dosa gets cooked, bubbles will appear. When they start to subside, it is time to add stuffing as the bottom would have been cooked.
- You can see the dosa getting light brown on the downside.
- You may sprinkle a little dry chutney powder on the dosa if you wish. This step, adding chutneypudi, is optional.
- When the bottom side is golden brown, Put a large spoonful potato subji and fold the dosa in half. This is now it is served in the restaurants.
- At home, you may also serve masala dosa as shown below, keeping the potato masala subji separate.
- Remove the dosa carefully and put it on a serving plate.
- Serve it with Coconut Chutney and a bowl of Sambar and butter or Ghee(optional). It is a filling meal and you can have it at anytime of the day.
- It is good for breakfast or dinner. It can also be eaten as evening snack. Doesn’t matter when. It is good to eat any time and every time.
Tips:
- If you are using non stick pan for making dosa, you may omit adding oil on the dosa if you wish. Addition of oil or ghee makes dosa more tasty.
- Dosa batter can be used to make uttapam. If it is a little sour(2-3 days later) it is all the better.
- If you are making thick dosa, you may cook it on both sides and then add the potato stuffing to the softer side. The browned side should be outside.
- For variation, different kinds of chutney may be spread on the dosa before adding potato subji. You may use dal chutneypudi/ roasted chana chutni pudi / peanut chutneypudi etc
How to make Masala Dosa: Masala dosa Recipe
Ingredients for Masala Dosa
- Dosa batter as prepared above.
- You will need some vegetable oil or butter or ghee for cooking dosa. Desi ghee adds wonderful flavor to the dosa.
- By using a nonstick pan, you can reduce the need for oil. I use my cast iron tava, which has become nonstick.
Making Dosa
- Heat tava(cast iron tava, girdle, skillet, flat nonstick pan) and pour a ladleful dosa batter on the it. Spread it into a thin round circle of about 8-10 inch diameter. The size will depend on your pan.
- Add a little oil on the dosa. As dosa gets cooked, bubbles will appear. When they start to subside, it is time to add stuffing as the bottom would have been cooked.
- You can see the dosa getting light brown on the downside.
- You may sprinkle a little dry chutney powder on the dosa if you wish. This step, adding chutneypudi, is optional.
- When the bottom side is golden brown, Put a large spoonful potato subji and fold the dosa in half. This is now it is served in the restaurants.
- At home, you may also serve masala dosa as shown below, keeping the potato masala subji separate.
- Remove the dosa carefully and put it on a serving plate.
Serve it with Coconut Chutney and a bowl of Sambar and butter or Ghee(optional). It is a filling meal and you can have it at anytime of the day.
Tips:
- If you are using non stick pan for making dosa, you may omit adding oil on the dosa if you wish. Addition of oil or ghee makes dosa more tasty.
- Dosa batter can be used to make uttapam. If it is a little sour(2-3 days later) it is all the better.
- If you are making thick dosa, you may cook it on both sides and then add the potato stuffing to the softer side. The browned side should be outside.
- For variation, different kinds of chutney may be spread on the dosa before adding potato subji. You may use dal chutneypudi/ roasted chana chutni pudi / peanut chutneypudi etc
