Masala Dosa | Crispy Dosa with Spicy Potato Filling

The always popular crispy lentil flatbread with a delicious potato filling… Famous in Tamil Nadu and other south Indian states in the name of Masala Dosa…




I don’t think Masala Dosa needs any introduction. Sometimes I really wonder why do I even post such recipes on my blog. Then I remind myself, I like to keep it like a one-stop shop for myself and for anyone who happens to stop by and take interest in the recipes on the blog. Moreover, it is such kind of food that brings in a lot of memories flooding into my mind…


Every Thursday as kids, we had a routine. In the everning, we would go out for a walk. There was this big restaurant that we would frequent most of the weekend evenings. We had a set menu – masala dosa. None of us would order anything else, so much so that the waiter wouldn’t even ask us what we needed when he saw us. πŸ˜€ All you know how taste masala dosa is when eaten right from the table – hot, crispy, with all the smoke coming. I always wonder why the masala is placed right in the center and never spread out. You have to make that extra effort to spread the masala all over the dosa to eat it properly. Hehe… I love mine with a generous pouring of sambar and then topped with whatever chutney available, even now… However my girls don’t seem to like masala dosa much. They prefer their plain dosas any time…




The masala dosa crazy person in my family is my sister. When we visited Chennai a few years ago, she had it as her meal three times a day. Whenever we are back home and we move around, all she opts for is masala dosa. She simply doesn’t get bored of it. In fact, I learned this recipe from umma when she made it after coming back after visiting my sister in the US. I was blown away the simplicity and the deliciousness of this masala. When I asked her for the recipe, she said,” She said it is from a book you had given her.” I absolutely had no clue. Upon checking with my sister, she told me that the recipe is from a black and white book I had given to her a long time back. It made me realize – never underestimate the powder of a boring looking black and white book… πŸ˜‰


I am not posting the dosa recipe here. I already have two versions – the Idli batter which becomes dosa batter when loosened and then this one with aval, which gives super crispy dosas. I would suggest to use the latter while making masala dosa. The chutney in the picture is a curd coconut chutney, the recipe that will be coming up super soon. I usually don’t serve sambar because my folks only want their favorite coconut chutney, but if you want a super quick version, then team it with this instant sambar and you will have an amazing meal in no time. If you love more chutneys like me, then add some coriander chutney and thakkali chutney too. πŸ˜‰ Only one pointer – please use ghee whether it is to make the dosa or the filling. Nothing beats the taste of ghee… Off to the recipe…




Masala Dosa | Crispy Dosa with Potato Filling

Course Breakfast
Cuisine South Indian
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4
Author Rafeeda AR


  • 2 large potatoes
  • 2 tbsp ghee
  • 1/2 tsp mustard seeds
  • 1 tsp urad dal
  • 8-10 cashew nuts crushed
  • 1 inch ginger chopped
  • 2 green chillies minced
  • 1 onion minced
  • 1/4 tsp turmeric powder
  • Salt to taste
  • Coriander leaves chopped
  • Dosa batter as needed


  • Pressure cook the potatoes till done. Peel and roughly chop.
  • In a saucepan, heat the ghee. Splutter the mustard seeds and fry the urad dal.
  • Fry the ginger and green chillies. Add the cashew nuts and just toss.
  • Immediately add the onion and cook just till wilted.
  • Add the chopped tomato, turmeric powder and salt and give a good toss. Mash the mixture as you go. Sprinkle in little water if it sticks.
  • Cook for five minutes. Add the coriander leaves and switch off.
  • Make dosa as usual. Spread a couple of tablespoons of the potato mixture in the middle and fold.
  • Serve hot with sambar and chutney.

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  1. Can I come over. Love masala dosa.

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