Masala Dosa

Name: Masala Dosa
Cuisine: Indian

South Indian • Vegetarian

168

kcal

3.9g

Protein

29g

Carbs

3.7g

Fat

✓ Verified by Indian Calorie

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How to Make Masala Dosa (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

medium

Masala Dosa is a classic South Indian breakfast dish cherished across India and globally for its irresistible combination of crispy fermented crepes and a flavorful potato filling. Originating from Karnataka, masala dosa embodies the soul of South Indian cuisine, where rice and lentils are staple ingredients. The dosa is golden and crunchy, while the spiced potato masala inside adds a comforting warmth and mild heat that appeals to all ages. In India, enjoying a masala dosa at a local "darshini" or tiffin center is a beloved morning ritual. This dish is naturally vegetarian, gluten-free (when made with pure rice and urad dal), and can be adapted to suit different health needs. Traditionally served with coconut chutney and sambar, masala dosa is a nutritious, satisfying, and wholesome meal that keeps you energized throughout the day. Its complex flavors come from simple, locally sourced ingredients, making it a perfect choice for those looking for authentic, healthy Indian food. With its roots deeply embedded in Indian culture, masala dosa is not just a meal but an experience — a celebration of fermentation, spice, and the art of dosa making that has been passed down through generations.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Ingredients(for 1 large masala dosa with 1/2 cup potato masala)

1 cup Parboiled rice (idli rice preferred)
1/4 cup Urad dal (split & husked black gram)
2 tbsp Poha (flattened rice for softness) - optional
1/2 tsp Fenugreek seeds (methi)
to taste Salt
2 medium Potatoes (boiled, peeled, diced)
1 large Onion (thinly sliced)
1 Green chili (finely chopped) - optional
1/2 inch Ginger (finely chopped) - optional
1/2 tsp Mustard seeds (rai)
8-10 Curry leaves - optional
1/4 tsp Turmeric powder (haldi)
2-3 tsp Oil (preferably sunflower or groundnut)
1 tbsp Fresh coriander (chopped for garnish) - optional

Instructions

1
Wash and soak rice, urad dal, poha, and fenugreek seeds in water for 4-6 hours. Drain and grind to a smooth batter using minimal water. Cover and ferment overnight or for 8-12 hours until bubbly.
10 minutes
Fermentation is key for crispy dosas. Place the batter in a warm spot.
2
Boil, peel, and dice the potatoes. Slice onions, chop green chili, ginger, and coriander.
5 minutes
Use waxy potatoes for best texture in the masala.
3
Heat 1 tsp oil in a pan (kadai). Add mustard seeds; when they splutter, add curry leaves, green chili, and ginger. Sauté for 30 seconds. Add onions and cook until soft.
3 minutes
Do not brown onions for authentic taste.
4
Add turmeric powder, diced potatoes, and salt. Mix well and sauté for 2-3 minutes. Garnish with coriander. Set the potato masala aside.
3 minutes
Mash some potatoes for a creamy texture.

Why This Dish is Healthy

This healthy masala dosa recipe uses minimal oil, includes fiber-rich urad dal, and leverages the benefits of fermentation, making it gut-friendly and low in saturated fat. It is naturally vegetarian, filling, and can be easily adapted for vegan diets. By adding more vegetables to the masala and using heart-healthy oils, it's a lighter, nutritious alternative to restaurant dosas.

Masala dosa is rich in complex carbohydrates from rice and urad dal, offering sustained energy release. Urad dal adds protein and dietary fiber, while potatoes contribute vitamin C and potassium. The fermentation process enhances B vitamins and improves digestibility. With minimal oil and an abundance of spices like turmeric and ginger, this dish offers antioxidants and anti-inflammatory benefits, making it a wholesome vegetarian breakfast.