How to Make Masala Dosa (Indian Potato Stuffed Crepe)

Updated on February 13, 2020
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Cooking is one of my passions. I like to make nutritious and tasty foods at home.

Masala Dosa
Masala Dosa

Masala Dosa: A Popular Indian Breakfast

Today, I will show you how to make a masala dosa. In Indian cookery, "masala" refers to ground spices or a curry. In this case, we mean it as a curry. A masala dosa consists of a crispy crepe rolled up with potato curry inside.

For the best flavor, this breakfast snack should be served with coconut chutney. The recipe below will show you how to make all three elements: the crepe, the masala, and the chutney. Though it looks like it might be a lengthy process, it is not! I think it is worth making this tasty dish on a holiday or whenever you have some extra time.

You can store the crepe batter for two to three days in the refrigerator. Bring to room temperature at the time of use.

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Cook Time

Prep time: 20 min
Cook time: 25 min
Ready in: 45 min
Yields: 20 dosas


For the crepe batter:

  • 2 heaped cups white raw rice (dosa rice)
  • 1/2 cup plus 1 teaspoon urad (split black gram) and split chickpeas, dehusked
  • 1 tablespoon flattened rice (rice flakes)
  • 1/2 teaspoon fenugreek seeds

For the curry:

  • 3 potatoes, boiled
  • 1 onion, julienned
  • 3 green chili, slit
  • 8 curry leaves
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon sugar
  • Salt, to taste
  • 2 tablespoons coriander leaves, finely chopped
  • 1/2 teaspoon lemon juice
  • 3 teaspoons oil
  • 1/2 teaspoon mustard seeds

For the chutney:

  • 1 cup grated coconut
  • 1/4 cup fried gram
  • Small piece ginger
  • 1/2 teaspoon salt
  • Pinch sugar
  • A few coriander leaves

Step 1: Make the Crepe Batter

  1. Wash the raw rice, urad (black gram), beaten rice, split chickpeas, and fenugreek seeds. Drain the water. Soak them in freshwater for 5-6 hours.
  2. Strain the water. Use this water while grinding. Grind in a mixer or a grinder until you get a nearly smooth batter. The batter should have a medium-thick consistency.
  3. Pour the batter into a container. Add salt as per instruction. Mix it with a clean hand, so that the batter ferments properly with the help of the heat in your hands. Confirm that the container has enough space left for fermentation. Otherwise, the batter may flow out of the container when it increases in volume. Cover the container with a perfect lid. Keep in a warm place for fermentation.
  4. The fermentation time depends on the temperature in a particular region. In the hot climate, the fermentation takes place fast. In the cold climate, the vice versa. Normally, fermentation needs 8-10 hours of resting the batter.
  5. After 8-10 hours, open the container, mix the batter once. You will see that the batter has risen in quantity and has become light. You can even notice bubbles in the batter. If the batter is too thick, add some water to adjust the consistency. Mix well.

fermented batter
fermented batter

Step 2: Make the Curry (Potato Palya)

  1. Boil the potatoes until they become soft. Remove the outer skin. Mash them.
  2. Heat oil in a deep-bottomed pan. Add mustard seeds. Let them crackle. Add curry leaves, chopped green chilies, and onions. Saute until the onions become transparent.
  3. Lower the fire. Add mashed potatoes, salt, turmeric powder, and sugar. Mix well.
  4. Add the chopped coriander leaves and lemon juice. Mix well. Turn off the heat. Now the curry is ready.
  5. Transfer it to a bowl. This is the masala.

Step 3: Make the Chutney

  1. In a mixer jar, add the grated coconut, fried gram, ginger, salt, sugar, and coriander leaves. Grind adding water to get a near-smooth paste. This is the chutney.
  2. Remove the chutney and add it to a small bowl.
  3. You can add the tempering to the chutney to enhance its taste.
  4. For making the tempering, heat some butter or ghee in a small pan. Throw in mustard seeds and curry leaves. Let mustard crackle. Turn off the heat. Add it to the chutney. mix well.

palya/curry and chutney together
palya/curry and chutney together

Step 4: Assemble the Dosa

  1. Keep crepe batter, curry, and the chutney handy.
  2. Heat a dosa griddle or pan. Grease it with butter or ghee, if required. If you are using a non-stick pan, no need to grease it.
  3. Pour a ladle full of dosa/crepe batter into the pan. Let the fire be medium. Spread it outwards in a circular design, as shown in the photo.
  4. Increase the heat if required. Pour a few drops of ghee or butter on the crepe. Place a spoon full of the curry in the center. Fold the dosa/crepe along with the curry till you reach the other edge of the dosa.
  5. Remove the crepe on a serving plate. Serve the hot masala crepe with chutney. Enjoy the heavenly taste!

Click thumbnail to view full-size
Masala Crepe/Masala Dosa
Masala Crepe/Masala Dosa
Masala Crepe/Masala Dosa
Masala Dosa with chutney and pickle
Masala Dosa with chutney and pickle


  • Be careful about adding salt in this recipe. As the crepe batter, curry and chutney contain salt, use less salt each time. Otherwise, there is a possibility of your masala dosa becoming too salty.
  • After cooking, store any remaining batter in a refrigerator. Otherwise, the batter will become sour.
  • Don't discard the soaking water, as it contains nutrients. Use it while grinding the batter.
  • Always serve masala dosas hot.

Nutrition Facts
Serving size: 1 piece
Calories 190
Calories from Fat63
% Daily Value *
Fat 7 g11%
Carbohydrates 27 g9%
Sugar 1 g
Fiber 2 g8%
Protein 4 g8%
Sodium 54 mg2%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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