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The Ultimate Benne Masala Dose Recipe You’ll Ever Need!

Masala dose holds a particular place in my heart and on my plate. This traditional South Indian dish, with its crispy crust and savoury spicy potato inside, is a masterpiece that never fails to impress. Whether it’s a relaxing Sunday brunch or a quick weekday dinner, masala dosa is my go-to comfort food. Today, I’m happy to share my favourite masala dose recipe with you so you may recreate this delectable dish at home.

Benne Masale dose

The Appeal of Masala Dosa.

The appeal of masala dosa originates from its excellent mix of textures and tastes. Dosas are thin, crispy pancakes prepared with a fermented batter of rice and lentils. It’s light, little acidic, and perfectly crunchy. The filling, or “masala,” is a delicious blend of mashed potatoes, onions, and spices that is both nourishing and energising. Masala dosa, coupled with coconut chutney and sambar, provides a complete and fulfilling lunch.


For the Dosa Batter:

  • 2 cups rice
  • 1/2 cup urad dal (split black gram)
  • 1/2 teaspoon fenugreek seeds
  • Salt to taste
  • Water for soaking and grinding

For the Potato Masala:

  • 4 large potatoes, boiled and mashed
  • 2 onions, thinly sliced
  • 2 green chilies, finely chopped
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon urad dal
  • 1 teaspoon chana dal (optional)
  • A pinch of asafoetida (hing)
  • 10-12 curry leaves
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 2 tablespoons Healthy Fibres Cold Pressed Pure oil
  • Fresh coriander leaves, chopped


For Serving:

  • Coconut chutney
  • Sambar

Dose batter

Start by soaking the ingredients. Rinse the rice and urad dal separately. Soak the rice and fenugreek seeds in water for about 6 hours. Soak urad dal in water for the same length of time.
Grind the batter. Drain the water from the soaking ingredients. Grind the urad dal into a smooth paste with a little water. Similarly, combine the rice and fenugreek seeds and pulse until smooth. Combine the two pastes in a large mixing basin.
Ferment the batter. Add salt to the batter and fully combine. Cover the bowl and allow the batter to ferment in a warm area for 8-12 hours, or overnight. The batter should have doubled in volume and smell somewhat sour.

Potato Masala (Palya)

Heat pure traditional cold-pressed oil in a large pan over medium heat. Sprinkle the mustard seeds and watch them pop.
Season with curry leaves, cumin seeds, urad dal, chana dal, and asafoetida. Dals should be sautéed till golden brown.
Cook the onions: Add the green chilies and sliced onions. Simmer until the onions are soft and translucent.
Add the potatoes and spices, then gently whisk in the salt and turmeric powder. Mash and boil the potatoes, then add them. Stir to ensure that all of the ingredients are evenly mixed.
Complete the masala: Continue cooking, stirring occasionally, for a few more minutes, or until the tastes are fully blended. Add chopped coriander leaves as a garnish and set aside.

How to make Dose

Make sure the tava is warm and apply a small amount of Healthy Fibres cold-pressed oil. Transfer a ladleful of dose batter to the tava’s centre. To make a thin pancake, spread the batter in a circular motion with the back of a ladle. A few drips of oil should be dropped along the dose’s edges. Cook until the bottom becomes crispy and golden brown.
Put some potato masala in the centre of the dosa. Fold the masala-filled dose over to enclose it. Remove the dose from the tava and serve it hot with sambar and coconut chutney.

Tips for the Perfect Masala Dosa

To get the desired texture and flavour, ensure that the batter is properly fermenting. If it’s frigid outdoors, turn on the oven light or keep the batter warm to stimulate fermentation.
The batter should be just the correct consistency—not too thick or too thin.
To make exceptionally crispy dosas, spread the batter thinly on a heated tava and cook over medium-high heat.

Masala dosa is a culinary treat that brings joy with each bite, not just a dish. South India’s rich culinary tradition includes crispy dosa and savoury potato masala, which are paired with sambar and coconut chutney. I hope you like this masala dosa dish as much as I do.

Tales of Masala Dose

Udupi the birth place of Masala dose.
Masala dosa is thought to have originated in Udupi, Karnataka. When a chef ran out of supplies, he combined leftover potatoes, onions, and spices to create a unique filling that quickly gained popularity.

The Effects of Independence in India
Udupi restaurants, which catered to those looking for moderately priced, substantial meals during the independence movement, converted the basic dosa into a hearty meal by adding spiced potato filling in cities such as Bangalore and Chennai.

Connection with Mysore
Another tale has it that royal cooks in Mysore created the masala dosa, which eventually became famous in neighbourhood cafes, by adding a spiced potato filling to make it more appealing to the royal family.

Global impact
Because of the migration of South Indians, the masala dosa spread to other areas of the world, where it was adapted with regional ingredients and spices and gained popularity.

Cooking in an innovative way.
The masala dosa, which demonstrates South Indian cooks’ innovation and versatility, elevates a simple dosa to a sophisticated dinner with a spiced potato filling.

Masala dosa in Culture at Large
Because of its flavour, affordability, and simplicity, masala dosa has become a cultural symbol, appearing in literature, entertainment, and political debate. It is also a popular dish among individuals of many backgrounds.

Maintaining the Originality Among Contemporary Changes

As a true dosa lover, I believe that the classic masala dosa is wonderful as is, and that any changes would jeopardise its natural flavour. Despite this, masala dosa has evolved throughout time into a variety of dishes that include components such as paneer and peas, as well as fusion elements like cheese and chocolate. While these contemporary developments appeal to a wide range of tastes, they raise concerns that the authentic taste and heritage of the original masala dosa will be overwhelmed or forgotten.

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