Authentic Kerala Masala Dosa Recipe: A Step-By-Step Guide

Jump to Recipe

If you ever go to Kerala in South India, eating a hotel style masala dosa should definitely be on your bucket list. However, you don’t need to go to Kerala every time you crave those crisp dosas filled with delicious potato filling. These dosas are crisp on the outside, but they have a delicious filling of mashed potatoes hidden inside with an explosion of flavors. No wonder they are favorite street food for many. So let’s make this simple Kerala masala dosa recipe at home and enjoy this symphony of flavors and textures.

South Indian Paattis and Ammas are quite creative when it comes to stuffing their little ones full of food. While there is nothing that matches a crispy, delicious, freshly made dosa at home, kids have the superpower to refuse that as well. The masala dosa recipe seems to be an invention for times like these to spice up the original dosa into something different. No matter whose idea it was, South Indian restaurants and street food vendors milked it heavily, and now it is common street food. The restaurant style crispy dosa is not at all difficult to make at home, with plain dosa batter and a potato masala. So let us turn those crispy crêpes into a wholesome meal with this masala dosa recipe Kerala style, but first, let us have a look at the ingredients.

Ingredients For Kerala Masala Dosa Recipe

Spices

Mustard seeds, chana dal, urad dal, green chillies, asafoetida, and curry leaves, together, provide a unique flavor and aroma to the dish. Mustard seeds add a nutty flavor, chana dal and urad dal provide a slightly crunchy texture, green chilies add a spicy kick, asafoetida adds a pungent aroma, and curry leaves add a distinct flavor to the dish. It is seasoned with salt which enhances the overall flavor of the dish.

Dosa batter

It is very important to get your dosa batter right. This fluffy batter provides the base for the dish and adds a slightly tangy flavor to it. To make dosa batter, you need to soak rice and lentils overnight, grind them together with water, and ferment the batter for several hours until it becomes light and fluffy. Check out our dosa batter recipe here.

Onion and Boiled potatoes

These two ingredients make up the masala in masala dosa. It adds a sweet and slightly pungent flavor to the dish. Boiled potatoes add a creamy and slightly sweet flavor to the dish and help to bind the ingredients together.

Turmeric powder

It adds a beautiful yellow color to the dish and a warm, earthy flavor.

Cooking oil

It adds richness and helps to prevent the ingredients from sticking to the pan.

Fresh coriander leaves

These bright green herby leaves add a fresh and bright flavor to the dish.

Oil or Ghee for dosa

Oil or Ghee helps to cook the dosa and adds a crispy, light brown texture to the dish.

Step By Step Instructions For Kerala Masala Dosa

To start, make the potato masala by heating oil in a pan over medium heat. Once the oil is hot, add mustard seeds, chana dal, urad dal, broken curry leaves, green chilies, and asafoetida. Fry for a few seconds until fragrant.

Next, add sliced onion to the pan and cook until the onion becomes soft.

After that, add 1 cup of water to the pan and let it come to a boil.

Once the water is boiling, add the boiled and mashed potatoes to the pan and mix well.

Cook the potato mixture until all the water has evaporated and the mixture has thickened.

Then, add fresh coriander leaves to the potato masala and mix well.

Now it’s time to make the dosa. Start by preparing the dosa batter as shown in the video.

Heat a non-stick pan over medium heat and spread a ladle full of batter on the pan in a circular motion.

Cook the dosa until it turns golden brown on both sides.

Once the dosa is cooked, place the potato masala in the middle of the dosa.

Roll the dosa as you like. I like to fold into a triangular shape with the potato masal hidden in the center.

Finally, serve the potato masala dosa hot with coconut chutney, green chutney, or sambar.

Serving Suggestions

To make the most of your Kerala Masala Dosa experience, there are several serving suggestions you can try. Firstly, serve the dosa hot with sambar, and a side of spicy tomato or coconut chutney for a classic South Indian breakfast. Additionally, you can pair it with a refreshing glass of fresh juice, such as mango or pineapple, to balance out the spiciness of the dosa. If you want to add some more flavor, consider adding toppings to the potato filling, like chopped onions, green chilies, paneer, or coriander leaves. For a more substantial meal, serve the dosa alongside some curry or a side of dal. Finally, if you’re feeling adventurous, experiment with different fillings such as paneer, mushrooms, or mixed vegetables, to create your own unique version of the dish.

Storage Suggestions

If you need to store your Kerala masala dosa for later, it’s important to follow a few simple steps to keep it fresh and delicious. First, allow the dosa to cool completely at room temperature. Once cool, gently fold it in half or a triangle, and then wrap it in plastic wrap or aluminum foil. Make sure it’s completely covered and sealed. To keep it fresh for longer, place the wrapped dosa in an airtight container or zip-top plastic bag. When you’re ready to eat, simply reheat the dosa by unwrapping it and placing it on a microwave-safe plate. Microwave on high for 30 seconds to 1 minute until heated through. You can also reheat the dosa in a skillet over medium heat for 1-2 minutes on each side until crispy.

FAQs