Masala Dosa with Coconut Chutney

Description: Crispy South Indian Masala Dosa stuffed with spiced potato filling, served with fresh coconut chutney — a perfect breakfast or snack!

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📌 Recipe Info

• Prep Time: 12–16 hours (including soaking & fermentation)
• Cook Time: 20–25 minutes
• Difficulty: Medium
• Servings: 4
• Course: Breakfast / Snack

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🛒 Ingredients

For Dosa Batter:

• 1 cup raw rice
• ¼ cup parboiled rice
• ¼ cup urad dal (split black gram)
• 2 tbsp chana dal (optional, for crispiness)
• ½ tsp fenugreek seeds
• Salt to taste
• Water (as needed for grinding)

For Potato Masala (Filling):

• 3 medium potatoes, boiled and mashed
• 1 onion, thinly sliced
• 1 green chili, chopped
• ½ tsp mustard seeds
• ½ tsp turmeric powder
• 1 tsp ginger, grated
• 1–2 tbsp oil
• Salt to taste
• Fresh coriander, chopped
• A few curry leaves

For Coconut Chutney:

• ½ cup grated coconut (fresh or frozen)
• 2 tbsp roasted chana dal
• 1 green chili
• ½ inch ginger piece
• Salt to taste
• Water as needed
• 1 tsp oil for tempering
• ½ tsp mustard seeds, a few curry leaves (for tempering)

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👩‍🍳 Instructions

Step 1: Prepare Dosa Batter

1. Wash and soak rice and dals with fenugreek seeds separately in water for 6–8 hours or overnight.
2. Grind soaked rice and dals separately into a smooth batter using little water.
3. Mix both batters in a large bowl, add salt, and allow to ferment for 8–12 hours.

Step 2: Prepare Potato Masala

1. Heat oil in a pan, add mustard seeds, curry leaves, and sauté.
2. Add onions, green chili, ginger; cook until onions turn translucent.
3. Add turmeric and mashed potatoes; mix well.
4. Adjust salt and add chopped coriander. Keep aside.

Step 3: Prepare Coconut Chutney

1. Blend coconut, roasted chana dal, green chili, ginger, and salt with water to a smooth paste.
2. Heat oil in a small pan, add mustard seeds & curry leaves for tempering, and pour over chutney.

Step 4: Make Dosa

1. Heat a non-stick tawa or cast-iron skillet.
2. Pour a ladleful of batter in a circular motion and spread thin.
3. Drizzle a few drops of oil around edges and cook until golden brown.
4. Place 2–3 tbsp potato masala in center, fold dosa, and serve hot.

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💡 Tips

• Use cast-iron tawa for extra crispy dosas.
• Ensure batter is well-fermented for fluffy and crisp texture.
• Coconut chutney can be refrigerated for 1–2 days.

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🥗 Serving Suggestions

• Serve with sambar along with coconut chutney.
• Add tomato or mint chutney for variety.