Ghee Masala Dosa Recipe (2024)

9966 ratings.

Note :

• Leftover batter can be stored in the refrigerator for a couple of days.
• The skillet used for making dosa’s ideally should not be used for any other cooking purpose. This will help the dosa’s come out perfect every time and prevent sticking.

Cuisine: South Indian Recipes

Equipments Used: Hard Anodised Kadai (Wok), Cast Iron Tawa/ Flat Skillet

Ingredients

Ingredients for Filling of Masala dosa
• 3 Potatoes (Aloo) , large, boiled and coarsely mashed
• 2 Onions , thinly sliced
• 1 inch Ginger , finely chopped
• 2 Green Chillies , slit
• 1 sprig Curry leaves , torn
• Coriander (Dhania) Leaves , handful finely chopped
• Salt , to taste
• 1/2 teaspoon Turmeric powder (Haldi)
Ingredients for the seasoning of potatoes
• 1 tablespoon Oil
• 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
• 1 teaspoon White Urad Dal (Split)
• 1 teaspoon Chana dal (Bengal Gram Dal)
Other Ingredients
• 2 cups Idli Dosa Batter
• Ghee , for making dosas

How to make Ghee Masala Dosa Recipe

1. To begin making theGhee Masala Dosa Recipe, we will first make the potato masala filling.

2. Heat oil in a heavy bottomed pan; add mustard seeds, urad dal, chana dal and allow the dals to roast until golden brown.

3. Once browned, add in the ginger, onions, curry leaves and green chillies.Saute for a few minutes until the onions turn soft and translucent.

4. Once the onions are soft add in the potatoes, turmeric powder and salt. Stir well until all the ingredients are well combined.

5. Cover the pan, turn the heat to low and simmer for about 2 minutes for the flavours to diffuse.

6. After two minutes, add in chopped coriander leaves, stir well to combine andturn off the heat. The filling is ready. Keep aside.

7. For making Masala Dosa Recipe

8. Heat a dosa pan on medium heat. Sprinkle some water on the pan once its hot. If the water sizzles then you have the right temperature to make the dosa.

9. Pour a ladleful of batter over the skillet and spread the batter evenly using a spiral motion from inside out to make a thin dosa.

10. Pour a teaspoon of oil or ghee around the edges and increase the heat and cook for couple of minutes until the bottom of the dosa starts to turn golden brown.

11. At this stage flip the dosa to cook on the other side for a few seconds. Flip back again andplace the potato filling towards one corner of the dosa. Fold the other end of the dosa over the filling. Transfer the Masala Dosa onto a serving plate and serve hot.

12. ServeMasala Dosa Recipealong withGreen Coriander Coconut ChutneyandBangalore Restaurant Style Sambarfor a wholesome breakfast.

Published in Dosa Recipes

• South Indian Recipes
• Healthy Recipes
• Breakfast Recipe Ideas
• South Indian Breakfast Recipes
• One Dish Recipes
• Chana Dal Recipes (Bengal Gram Dal)
• Recipes for Kids