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allrecipe4u | Gourmet Recipe Card
Source: allrecipe4u

Crispy Masala Dosa with Coconut & Tomato Chutney

Recipe by Priya Sharma • Cuisine: Indian

Golden lacy South Indian fermented crepes filled with tempered spiced potato masala and served with coconut chutney.

Crispy Masala Dosa with Coconut & Tomato Chutney
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Yield
4 Servings

Ingredients

  • 3 cups Dosa batter (Fermented rice & urad dal) (Well-fermented batter)
  • 4 medium Potatoes (Boiled, peeled, and gently mashed)
  • 2 medium Onions (Thinly sliced)
  • 1 teaspoon Mustard seeds (For tempering)
  • 1 teaspoon each Chana dal & Urad dal (For crunch)
  • 2 tablespoons Green chilies & Ginger (Minced)
  • 0.5 teaspoon Turmeric powder (For sunny yellow color)
  • 3 tablespoons Ghee or Sesame oil (For roasting dosa)
  • 1 cup Fresh coconut chutney (For serving)

Instructions

1
Prepare the Potato Masala
Heat oil in a pan; crackle mustard seeds, chana dal, urad dal, curry leaves, and green chilies. Add sliced onions and cook until translucent. Add turmeric and mashed boiled potatoes with 3 tablespoons water and salt. Simmer for 3 minutes until moist and spreadable.
* Tip: The potato masala should be moist, not dry, so it spreads smoothly.
2
Heat the Tawa
Heat a heavy cast-iron tawa until smoking hot. Splash a few droplets of water (they should dance and evaporate instantly). Wipe with a paper towel lightly oiled with sesame oil.
* Tip: Cast iron distributes heat far better than non-stick for lacy crispness.
3
Spread the Lacy Crepe
Pour a ladleful of fermented batter right in the center of the tawa. Using the back of the ladle in gentle circular motions from the center outward, spread the batter into a thin, even circle.
* Tip: Spread swiftly in one continuous fluid spiral motion.
4
Crisp with Ghee
Drizzle a teaspoon of ghee or oil along the outer circumference and over the surface. Cook on medium-high heat until the edges lift effortlessly and the underside turns deep golden brown.
* Tip: Do not rush flipping; patience creates crispness.
5
Fill and Roll
Place a generous log of hot spiced potato filling in the center. Fold the dosa into a roll or a classic triangle. Serve immediately with fresh coconut chutney and piping hot sambar.
* Tip: Best enjoyed straight off the griddle.
Chef's Secret Tip: Grease your cast iron tawa with half an onion dipped in sesame oil between every dosa. Sprinkle droplets of water to control surface temperature before spreading the batter.
Calories: 310 kcal
Protein: 8g
Carbs: 52g
Fats: 9g
Fiber: 5g
Find more delicious tested recipes at allrecipe4u • Printed on 2026-11-01