Simplified Masala Dosa Recipe: Another Yummy Indian Delicacy

Are you a fan of Indian cusine? If so, you will love Masala Dosa, a popular indian delicacy made almost in every Indian street.

Masala dosa is a popular Indian dish enjoyed across the Indian Subcontinent. As you can expect from any Indian dish, masala dosa is a spicy tastebud satisfier.

The dish is made from a batter of rice and lentils, which is then cooked in a pan with a little oil. The cooked batter is then spread out into a thin, round pancake. The pancake is then cooked on one side and then flipped over to cook the other side. The cooked pancake is then served with a spicy vegetable or meat curry.

indian masala dosa recipe, how to make masala dosa


Simplified Masala Dosa Recipe: Another Yummy Indian Delicacy

Tasty Indian masala dosa is a must-try if you love Indian cuisine. You can make masala dosa both as a breakfast dish and a lunch delicacy.

  • Author: Prianka
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1/2 hours
  • Yield: 12 servings 1x
  • Category: Dumplings
  • Method: Cooking
  • Cuisine: Indian
  • Diet: Vegetarian


  • 1 lb. russet potatoes (about 1 large potato)
  • 2 tbsp. ghee (clarified butter) or olive oil, plus more for brushing or drizzling
  • 1 tsp. black mustard seeds
  • 1 tbsp. chana dal, also known as split yellow gram lentils or split husked black or brown chickpeas
  • 1 tbsp. urad dal, also known as split husked black gram lentils, or ivory white lentils (they are white in color)
  • 1 large yellow onion (8 oz.), halved and thinly sliced
  • 1 large jalapeño or 2 medium serrano chiles, diced (¼ cup)
  • 34 tsp. kosher salt, plus more to taste
  • Pinch of ground turmeric
  • 2 tbsp. coarsely chopped fresh cilantro leaves
  • 23 tsp. fresh lemon juice
  • 12 cup packaged spiced chutney powder (also known as pudi or masala chutney powder)
  • 14 cup ghee (clarified butter) or olive oil


1. Peel and cut potatoes into 1-inch cubes.
2. Place potatoes in a medium pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until potatoes are tender, about 10 minutes. Drain potatoes and set aside.
3. Heat 2 tablespoons ghee or olive oil in a medium pot over medium-high heat. Add mustard seeds and cook until they start to pop, about 30 seconds. Add chana dal and urad dal and cook, stirring, until lentils are golden brown, about 2 minutes. Add onion and jalapeño and cook, stirring, until onion is golden brown, about 5 minutes. Add salt and turmeric and cook, stirring, until fragrant, about 1 minute. Add potatoes and cook, stirring, until heated through, about 2 minutes. Add cilantro and cook, stirring, until wilted, about 30 seconds. Add lemon juice and stir to combine.
4. Add chutney powder and stir to combine.
5. Transfer dosa to a cast-iron griddle and cook, turning once, until golden brown, about 3 minutes.
6. Drizzle with ghee or olive oil and serve with spiced chutney.


If you really want to taste how the Indians do, eat with your hands.

Keywords: masala dosa, indian street food

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