Masala Dosa is one of the most famous dishes available in south Indian and Udupi restaurants for snacks. It’s a south Indian dish, made of a thin crispy layer of rice batter and cover with potato fillings. Masala dosa can be found in many forms but I like the most is simple crispy masala dosa.


Masala dosa is liked by all ages, all over the India, this dish is usually made fresh and cannot be stored for long.

To have a crisp masala dosa. Do not forget to add fenugreek seeds while grounding. fenugreek seeds add flavor and rich color to dosa also add thin soaked poha or flattened rice while grounding.

So let’s try out this ultimate crisp masala dosa recipe at home.

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Note: Soaking time of the urad dal has to go minimum two hours and rice for three hours, grind them separately for a better result.

Ratio: Add 300g – 350g of Urad dhal to 11/2kg of dosa rice is the perfect ratio to get desired quality dosas. if you want more crispiness and softness you can mix 100g of maida to the above said dosa batter quantity.


  • 2 cups rice-preferably parboiled
  • 1/2 cup split and husked Black Gram (Dhuli Urad)
  • 2 tsp salt
  • 1/2 tsp fenugreek seeds
  • 1 small cup of semolina (Rava)
  • Oil to smear the pan for cooking the dosas

For the Masala for Dosas

  • 500 gm (3 cups) potatoes boiled, peeled and cubed
  • 1 tsp mustard seeds
  • 2 green chilies chopped coarsely
  • 1 1/2 cups onions-sliced not very thin
  • 1 tsp gram dal (chana dal)
  • 1 tsp white lentils (Urad dal)
  • 6-7 curry leaves
  • 2 tbsp oil
  • 1/4 tsp turmeric powder
  • 2 tsp sambhar powder
  • 2 tsp salt
  • 1/2 cup water
  • Asafoetida (Hing)
  • Coriander for garnishing


Wash and soak the rice, for 5-6 hours or overnight, depending on the weather.

Wash and soak the split and husked Black Gram (Urad dal Grind dal ) along with the fenugreek seeds,  (for minimum 3 to 4 hours) in a different bowl. 

Then drain the water from urad dal and keep aside. Now grind Black Gram (Urad dal) till smooth and fluffy paste.

Now grind the rice smooth too (blend to slightly coarse paste) and mix the two batters.

Add salt and enough water, mix well with a spoon. (cover and ferment in a warm place for overnight or for at least 8- 12 hours. the next day you can see the batter has raised well indicating its well fermented)

If the batter is thickened too much, add a little water to it. One can add little rava (semolina) also for nice texture and crispiness.

Heat a griddle, and smear some oil over it and clean it (It’s actually for greasing the griddle). When really hot, splash a little water over it, and immediately pour batter into it, spreading it thin, with a circular motion. (Do not add oil if you are using nonstick griddle or Tawa)

After spreading the batter, lower the heat and dribble a little oil around the edges so that it seeps under the dosa.

When edges start browning a bit, pass a flat spoon under it to ease the dosa off the pan. Put desired filling in the center, and fold the two edges over.

Serve your crispy masala dosa with sambhar and coconut chutney.

For the Masala Filling:

Take a heavy pan and heat the oil in it, now add mustard seeds, asafoetida (Hing)  gram dal, white dal then add onions, curry leaves, and green chilies, and saute over high heat till the onions are a little transparent. Now add salt and turmeric powder (Haldi), sambhar powder and mix well, before adding the potatoes. Mix all well and 1/2 cup of water and put on simmer for 3/5 minutes. Garnish with coriander leaves and fill inside the dosa. You can also have in the separate bowl, as per your choice.

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