Tag: masala dosa

🥔 When Breakfast Feels Like a Celebration

You hear it before you see it —
That sizzle on the tawa.
The swipe of ghee.
The ladle swirl that turns batter into crisp, lacy gold.

Then comes the masala — warm, yellow aloo with mustard seeds and curry leaves.
Fold. Plate. And serve with a dollop of coconut chutney.

This is Masala Dosa.
Not just South Indian — it’s pan-Indian.
Not just breakfast — it’s bliss on a plate.

🛒 What You’ll Need:

For the Dosa Batter (makes ~8 dosas):

1 cup raw rice

¼ cup urad dal

2 tbsp poha (flattened rice)

¼ tsp fenugreek seeds

Salt, water as needed


For the Potato Masala Filling:

3 medium potatoes, boiled & mashed

1 medium onion, thinly sliced

1 tsp mustard seeds

1 tsp chana dal

A pinch of hing

1–2 green chilies, chopped

Few curry leaves

¼ tsp turmeric

Salt to taste

1 tbsp oil or ghee




🔥 How to Make It – From Batter to Bliss

1. Prep the Batter

Soak rice, dal, poha, and methi for 5–6 hrs.
Grind into a smooth batter. Ferment overnight. Add salt before cooking.

2. Make the Potato Masala

Heat oil. Add mustard, chana dal, hing, chilies, curry leaves.
Add onions, sauté till soft. Add turmeric, salt, mashed potato.
Mix and cook for 2–3 mins. Set aside.

3. Crisp the Dosa

Heat a cast iron or non-stick tawa. Pour a ladle of batter, spread into a circle.
Drizzle oil or ghee on edges. Let it crisp.
Place a spoonful of masala in the center, fold the dosa.

4. Serve Hot

With coconut chutney, sambhar, or even just a dab of ghee.



❤️ Why Masala Dosa Is More Than Just Breakfast

Because that crunch is unbeatable

Because that potato is perfectly spiced

Because it’s nostalgic, filling, and always welcome

Because one never feels like enough