How to Make Masala Dosa or Potato Stuffed Crepe

Updated on September 26, 2017
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Cooking is one of my passions. Though I am working, I make nutritious and tasty food at home. My food has less oil and no artificial color.

Masala Dosa
Masala Dosa

Homemade Masala Dosa / Masala Crepe

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Today, I will explain the meaning of Masala dosa. "Masala" is a word used in Indian cookery that means "ground spices" or "a curry." In this case, we mean it as a curry. In Masala dosa, the crispy crepe has some potato curry inside. The crepe is rolled with this curry.

This breakfast snack is to be eaten with the coconut chutney to get the perfect taste. The recipe has details about making of the crepe, the masala, and the chutney. Though it looks like it is a lengthy process, it is not! It is worth making this tasty dish on a holiday or whenever you have leisure time.

You can store the crepe batter for 2-3 days in a refrigerator. Bring to room temperature at the time of using.

Cook Time

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

Ingredients for the Crepe batter and for the Curry:

  • 2 heaped cups white raw rice, dosa rice, for the batter
  • 1/2 cup+1tsp urad/black gram split+chickpea split, without husk, for the batter
  • 1 tbsp flattened rice/rice flakes, for the batter
  • 1/2 tsp fenugreek seeds, for the batter
  • 3 potatoes, boiled, for the curry
  • 1 onion, julienned, for the curry
  • 3 green chili, slit, for the curry
  • 8 curry leaves, for the curry
  • 1/2 tsp turmeric powder, for the curry
  • 1/2 tsp sugar, for the curry
  • salt, as per taste
  • 2 tbsp coriander leaves, finely chopped, for the curry
  • 1/2 tsp lemon juice, for the curry
  • 3 tsp oil, for the curry
  • 1/2 tsp mustard seeds, for the curry

Making the Crepe Batter:

  • Wash raw rice, urad/black gram, beaten rice, chickpea split, and fenugreek seeds. Drain the water. Soak together in fresh water for 5-6 hours.
  • Strain the water. Use this water while grinding. Grind in a mixer or in a grinder till you get a nearly smooth batter. The batter should be medium thick in consistency.
  • 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.
  • The fermentation time depends on the temperature in the particular region. In a hot climate, the fermentation takes place fast. In cold climate, the vice versa. Normally, fermentation needs 8-10 hours of resting the batter.
  • 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.

fermented batter
fermented batter

Making the Palya/Curry:

  • Boil the potatoes till soft. Remove the outer skin. Mash them.
  • Heat oil in a deep bottomed pan. Add mustard seeds. Let it crackle. Add curry leaves. Throw chopped green chili and the onion. Saute till the onion becomes transparent.
  • Lower the fire. Add mashed potato, salt, turmeric powder, and sugar. Mix well. Cook over a very low fire. Add chopped coriander and lemon juice. Mix thoroughly. Put off the fire. Now the curry is ready.
  • Transfer the curry to a bowl. This is the 'masala'.

Making Chutney:

  • Take one cup grated coconut, a quarter cup fried gram, a small piece ginger, a half teaspoon salt, a pinch sugar, and a few coriander leaves in a mixer. Grind adding water, to get a nearly smooth paste. This is the chutney.
  • Remove chutney into a small bowl. You can add tempering to enhance the taste. Take some butter or ghee in a hot hand pan. Throw mustard seeds and curry leaves into it. Let the mustard seeds crackle. Add the tempering to the chutney. mix well.

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

Making Masala Dosa/Masala Crepe:

  • Keep crepe batter, curry and the chutney handy.
  • Heat a dosa griddle/pan. Grease it with butter/ghee, if required. If you are using a non-stick pan, no need to grease it.
  • 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 pic.

Masala Crepe/Masala Dosa
Masala Crepe/Masala Dosa
  • Increase the heat if required. Pour 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.
  • Remove the crepe on a serving plate. Serve the hot Masala crepe with chutney. Enjoy the heavenly taste!!

Masala Dosa with chutney and pickle
Masala Dosa with chutney and pickle
  1. Be careful while adding salt. As crepe batter, curry and the chutney contain salt, the combination should not come out saltier.
  2. After the use, store the remaining batter in a refrigerator. Otherwise, the batter turns sour.
  3. Don't discard the soaking water. It has nutrients. Use it while grinding the batter.
  4. Always serve masala crepe 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 450 mg19%
* 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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