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Restaurant Style Perfectly Crisp & Tasty Masala Dosa Recipe

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Crisp & Tasty Masala Dosa with coconut chutney and sambar (south indian Cuisine)

Crisp & Tasty Masala Dosa with coconut chutney and sambar (south indian Cuisine)

Cook Time

Prep timeCook timeReady inYields

1 hour

20 min

1 hour 20 min


spreading dosa Batter....

spreading dosa Batter....

Restaurant Style Perfect Crispy & Tasty Dosa Recipe

What is known as dosa in south India is popular globally under different names like pancakes, crepes, chillas sometimes even Mexican tortillas /enchiladas. There are many variations in the south Indian Dosa itself- masala dosa, plain dosa, paneerdosa, palakdosa, anduttapam, depending on the stuffing/ filling used.

Essentially, dosa is made from fermented batter of ground, soaked rice and black gram dal. Fermenting is vital because proteins and minerals become ingestible and light on the stomach. To keep the dosa from becoming monotonous, it is made with a variety of fillings. The most popular is masala dosa- masala being a dry potato curry. Potato curry is made with diced potatoes, sliced onion, masala and seasoning.

Traditionally, dosa batter is spread on the skewer and a dollop of curry spread on it. This is roasted for a few minutes, folded and served hot.

Masala dosa is a low-calorie, nutritious meal which is light on the stomach and ideal for people with diabetes. A diabetic diet chart has many restrictions for a sugar patient. One Masala Dosa calories count qualifies being consumable.

Under dosa category, the most popular variation is masala dosa or locally known as masale dose served with choice of coconut chutney and spicy sambar.

For Dosa Batter


  • 2 cups rice
  • 3/4th cups Urad dal
  • 1/4th cup Chana dal
  • 2 teaspoon fenugreek seeds
  • Salt to taste

Procedure :

  • Wash the rice, Urad dal, Chana dal thoroughly and soak it with fenugreek seeds in enough water for 45 hours.
  • Then grind the mixture in a smooth paste.
  • Leftover soaked water can be used to adjust the consistency.
  • Keep the mixture aside for 4-7 hours or overnight in a warm place for fermentation.

For Aloo Masala

Ingredients :

  • 4 boiled and mashed potatoes 2 sliced onions
  • 3-4 Green Chilies
  • 8-10 Curry leaves
  • 1 teaspoon finely chopped ginger
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Turmeric Powder A pinch of asafetida (hing)
  • 1 teaspoon Split urad dal
  • 1 teaspoon chana dal/bengal
  • gram (optional)
  • 2 tablespoon chopped coriander
  • Juice of half lemon
  • Salt to taste

How to make (Procedure) :

  • To make aloo masala, take pan with oil & add mustard seeds, cumin, hing, Urad dal, Chana dal and fry it till dals become light brown.
  • Then add green chilies, curry leaves, ginger, onions, turmeric powder, salt and fry it till onions turn soft.
  • Now Add boiled & mashed potato and mix it well, close the lid and cook for 2 minutes.
  • Take it off the flame & add coriander leaves, lemon juice and mix it well. Now for making the Dosas, first add salt the batter.
  • Then heat the pan till it's sizzling hot.
  • Spread very little oil on the pan evenly and then add ladleful batter and spread it gently as we want thin and crispy dosas.
  • Add some ghee around the batter and cover it.
  • Once it's done, add a dollop of aloo masala and spread it across the Dosa.
  • Roll & Remove it from the pan and serve it hot and crispy.
  • These hot & crispy delectable Dosa filled with delicious aloo masala is pure deliciousness.

For Coconut chutney

Ingredients :

• Fresh coconut ½ no. (grated)

• Green chilies 2-3 nos.

• Ginger 1 inch

• Chana dal 4 teaspoon

• Tamarind 1 tsp

• Small sprig of coriander

• Salt to taste

• Water as required For tempering

• Oil 1 tsp

• Mustard 1 tsp

• Urad dal 1 tsp

• Whole red chili 2 nos. (broken)

• Curry leaves 10-12

Procedure :

• In a mixer grinder, add the coconut, green chilies, ginger, chana dal, tamarind, small sprig of coriander, salt to taste and water as required, grind to fine chutney. Add water if required to adjust the consistency of the chutney.

• Transfer the chutney in a bowl and add the tempering over it.

• For tempering, heat a pan on medium heat, add oil, mustard seeds, urad dal, whole red chilies, and curry leaves, sauté briefly for few seconds and pour the tempering over the chutney, mix well and the chutney is ready, keep them refrigerated and serve chill with hot dosa.

Happy Cooking !!

Spreading Aloo Masala....

Spreading Aloo Masala....

folding in half side...!

folding in half side...!


Pallavi pawar (author) from Mumbai on February 10, 2021:

Thank You Dear Ivana...! You must try this recipe...and tell me exactly how it happened.

Ivana Divac from Serbia on February 09, 2021:

Great recipe! I definitely have to try this out. Thank you for sharing!