Jul 14 2026
Restaurants›Taj Stamford›Masala Dosa Recipe

Masala Dosa Recipe

Inspired by Taj Stamford
Time2h
Serves4

Crepes made of rice and urad dal stuffed with spiced potatoes served with coconut chutney, tomato chutney and sambar

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Dosa Batter

Potato Filling

Chutneys

Method

Dosa Batter Preparation

  1. 1

    Soak the Ingredients

    Combine rice, urad dal, and fenugreek seeds in a bowl. Add water and soak for at least 6 hours or overnight.

  2. 2

    Blend the Batter

    Drain the soaked ingredients and blend them with fresh water to a smooth batter. The batter should be pourable but not too thin.

  3. 3

    Ferment the Batter

    Transfer the batter to a large container, cover it, and let it ferment for 8-12 hours in a warm place until it rises and becomes airy.

  4. 4

    Add Salt

    Once fermented, stir in salt to taste. The batter is now ready to make dosas.

Potato Filling Preparation

  1. 5

    Boil the Potatoes

    Peel and boil the potatoes until fork-tender. Drain and mash them in a bowl.

  2. 6

    Cook the Filling

    In a pan, heat oil and add cumin seeds. Once they splutter, add finely chopped onions, green chilies, and ginger. Sauté until onions are translucent.

  3. 7

    Add Spices and Potatoes

    Stir in turmeric powder, coriander powder, and salt. Add the mashed potatoes and mix well. Cook for 5-7 minutes, then add chopped cilantro. Remove from heat.

Chutney Preparation

  1. 8

    Coconut Chutney

    Blend grated coconut, green chilies, ginger, and salt with a little water until smooth. Adjust salt to taste.

  2. 9

    Tomato Chutney

    Blend tomatoes, onion, and sambar powder until smooth. In a pan, heat oil, add mustard seeds and let them splutter. Add the blended mixture and cook for 10 minutes.

Dosa Cooking

  1. 10

    Cook the Dosa

    Heat a non-stick skillet or tava. Pour a ladle of batter and spread it in a circular motion to form a thin crepe. Drizzle oil around the edges.

  2. 11

    Add Filling

    Once the dosa is golden and crispy, place a portion of the potato filling in the center and fold it over.

  3. 12

    Serve Hot

    Remove the dosa from the skillet and serve it hot with coconut chutney, tomato chutney, and sambar.

More from Taj Stamford