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By: "Aashay Edwin Maghi" (CPT)

How To Make Crispy Indian Masala Dosa

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Why Masala Dosa is a  South Indian Favorite 

Masala dosa is loved for its crisp texture and spicy potato filling. It’s a wholesome, comforting meal that’s both street food and a family breakfast.

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Ingredients for Dosa  Batter and Masala Filling 

For Dosa: rice, urad dal, fenugreek, and salt. For Masala: potatoes, onions, mustard seeds, curry leaves, turmeric, green chilies, and a touch of oil.

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Soaking and Grinding  the Batter Right 

Soak rice and dal separately for  4–6 hours. Grind to a smooth batter, mix, and ferment overnight. Fermentation gives dosas that soft texture and tangy flavor.

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Making the Spiced Potato Filling 

Boil and mash potatoes. Sauté onions, mustard seeds, curry leaves, turmeric, and chilies. Add mashed potatoes and mix well. This is the heart of the dosa!

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How to Get Dosa Batter Fermented Just Right 

Place batter in a warm spot overnight. It should rise slightly and smell mildly sour. Fermented batter makes dosas light, crisp, and full of flavor.

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Heat the Tava and  Spread the Dosa Thin 

Use a hot, greased skillet or cast-iron tava. Pour a ladle of batter and spread it out in circles. The thinner, the crispier!

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Drizzle Oil for Golden Crisp Perfection 

Add a few drops of oil around the edges. Let the dosa cook until golden brown. No need to flip. Just crisp and lift gently.

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Add the Masala and  Fold with Flair 

Spoon the potato filling in the center. Fold the dosa into a roll or half-moon. It’s ready to serve hot, crispy, and packed with flavor!

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Serve It with Coconut  Chutney and Sambar 

Pair your dosa with coconut chutney and hot sambar. These sides balance the flavors and turn a simple dosa into a full South Indian meal.

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Enjoy Every Bite of  This Crispy Classic 

Masala dosa is more than a dish. It’s an experience. Light, spicy, crunchy, and soul-satisfying. Share it with love, and enjoy every bite hot!

Freepik

By: "Aashay Edwin Maghi" (CPT)

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