Masala Dosa with Coconut Chutney (South Indian Savory Crepes with filling)

"Posted in response to a request. From "The Vegetarian Menu Book" by Vasantha Moorthy. Note: Prep. time includes overnight fermenting time."
photo by Ivansocal photo by Ivansocal
photo by Ivansocal
photo by Ivansocal photo by Ivansocal
photo by Ivansocal photo by Ivansocal
photo by eatrealfood photo by eatrealfood
Ready In:
28hrs 30mins




  • For the dosa: Soak the parboiled and uncooked rice together in water.
  • Separately, soak the dal and fenugreek seeds together in water.
  • After 3-4 hours, drain and reserve the water and grind both separately in a blender to a fine paste, adding some the reserved water as needed (if the grinder/blender seizes up) until the mixture is of batter consistency.
  • Add the salt, some water if necessary, and mix both together thoroughly; keep overnight to ferment.
  • The next day, check the batter; if too thick, add some water and mix so that it is of a pouring consistency.
  • Heat a skillet and grease with some oil.
  • Pour a ladleful of batter and spread as quickly as possible into a thin circle.
  • Pour a little oil (about 1/2 teaspoon) all around the crepe and on the centre as well.
  • Cook until the dosa is done, then turn over and cook the other side until crisp.
  • Set the dosas aside.
  • Note: If parboiled rice is not available, soak 2 1/4 cups of uncooked rice.
  • For the potato curry: Heat the 3 tablespoons of oil.
  • Season with the mustard and gram dals.
  • When done, add the chopped onions, green chilies, ginger, curry leaves, chili powder, and turmeric powder.
  • When the onions are browned, add the potatoes and salt, and mix thoroughly.
  • Add the coriander leaves and lemon juice, if desired, and mix well.
  • For the chutney: Heat the oil, add the asafoetida, red chilies, and then the dal.
  • Fry until the dal turns brownish.
  • Remove from flame.
  • Grind this mixture with the grated coconut, salt and tamarind to a slightly rough paste.
  • Add a little water to make the chutney of a spreadable consistency.
  • To make the masala dosas (the final product!): When required, reverse the prepared dosa and place on a skillet.
  • Spread approximately 1 tablespoon of chutney evenly all over the dosa.
  • Carefully place 2 tablespoons of potato curry in the centre, fold the the left a third over the centre, and then the right side over the left (or, just fold it any way you like!).
  • Sprinkle a little ghee or butter.
  • Roast for a minute or two.
  • Remove from flame and serve immediately.
  • Alternatively, stuff the dosa with the potato curry only, and serve the chutney as a dip.

Questions & Replies

Got a question? Share it with the community!


  1. i love dosas and ur recipe was just the one i have always been searching for. the filling was so tasty and so was the chutney. ya i did some mistakes too as ur recipe had some lines missing like "grind the rice and dals with water" (as i was grinding it without it as ur recipe didnt say so). for a first try, they were just great :)
  2. have made about 10 times, absolutely delicious. I must admit, i bought the dosa mixture and just used the potato curry recipe just to save time. make sure to adjust chili powder/green chilies according to your spice preferences & how spicy your chili powder is...I found this to be better when the potatoes were more mashed than chopped and with just a squeeze or 2 of lemon, not a full lemon.
  3. my husband made this for me tonight and it was superb. stuffing was excellent and made all the more delicious with lemon juice (he also used the lemon zest). the chutney was a perfect compliment to this meal - as you will see from the picture, he used green chillies instead of red though. i am sure this will be a regular feature on our dinner table
  4. the instructions are long but the potato curry is so easy to make and tastes so good! Im planning on making the curry again serving it with rice.
  5. just loved it !!!! 3 chillies will do for potato filling. 4 chillies makes it little spicy. other wise all good.


  1. I made this masala dosa and it was very tasty. It tasted as restaurant dosa. I loved it a husband also loved it.
  2. instead of asafetida powder i used garlic powder and 1 green chillie and 1/2 can of green chillies, mild



Find More Recipes