South Indian Masala Dosa

Masala Dosa is the hot favorite South Indians. It is preferred for breakfast but fits into the plate at any time of the day. Crispy dosa with alu sabzee, coconut chutney, and Sambar is healthy, filling and tasty too. Here is the simple South Indian recipe for Masala Dosa in Karnataka Style. Try this and enjoy.


Ingredients for Dosa:

  • Four cups Rice
  • One Cup Urad Dal
  • One Teaspoon Methi
  • Four Tea Spoons Puffed Rice


Soak all the above in water for about 4 to 5 hours and grind them to make the dough. The ingredients should be ground to a smooth paste. Add salt to taste and keep it aside overnight for fermentation.

Dosa alu sabzi

Alu sabzi

For Alu Sabji

  •  3-4 medium-sized alu (potato)
  • 4 medium-sized onion
  • 4 green chilies
  • Oil – 2 spoons
  • ½” Ginger
  • Coriander leaves
  • Curry leaves
  • Urad Dal
  • Gram Dal
  • Pinch of turmeric


Boil the alu in the pressure cooker, remove the skin, crush into small pieces and keep it aside. Cut the onion into fine pieces. Cut green chilies into small pieces, chop coriander, curry, and ginger into small pieces.

Making of Alu Sabji

Put two tablespoon oil in a pan, when oil is hot add a small spoon of mustard seeds, then add gram dal and urad dal, a pinch of turmeric, ginger followed by green chilies. When this is done, add onion and fry for 5-7 minutes in low heat. After the onion gets cooked, add cut coriander leaves and curry leaves. Then add crushed alu, salt to taste and mix them on low heat for 5 minutes. Keep it aside.

For Chutney

coconut chutney

Coconut chutney


  • Half coconut grated
  • Fried gram 3 tablespoons
  • 4 chilies
  • Coriander/pudina leaves
  • Curry leaves
  • Tamarind paste 1 small spoon
  • Salt to taste
  • Asafoetida 1 pinch.


Fry the chilies in little oil, add asafoetida (Hing) and curry leaves at the end, fry for 1 minute. Grind the fried gram to a powder in a dry mixer jar, then add all other ingredients and grind to a homogeneous mixture with water. Put it in a bowl and garnish with coriander leaves.

The quantity of fried gram and coconut can be varied to give different tastes. Also adding pudina or onion or coriander gives it a different taste. Those who like garlic can add garlic.

Masala Dosa

Masala Dosa Final stage

Masala Dosa Final stage

Heat the pan on medium heat, spread dosa dough evenly to form a thin layer making circular movements. Spread one spoon oil all around, close the pan and leave for 2 minutes. Now open the lid, place alu sabzee in the center and wait till the Dosa becomes crispy. Then fold it to any shape of your choice, serve it hot with chutney. Ghee or butter can be added for extra taste. Yummy South Indian Masala Dosa is ready to eat.

Check this

  • If you use ghee instead of cooking oil, dosa will be crispier, shining and color will also be good.
  • Dosa can be cooked using butter also, which gives a different taste.


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