There are many variations on this recipe and easy to find throughout the recipe sites on the internet. This is an easy procedure and is very delicious. Masala dosa is a very large but thin crisp pancake layered with a vegetarian curry on the inside, generally potato. Traditionally it's a breakfast dish of Southern Indian origin but now finds its way into meals at anytime. North India doesn't really have an equivalent dish and in fact until recently it was very difficult to find dosa in the northern areas.

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Dosa shell:

1 1/2 cups rice
1/2 cup urad dal
salt to taste

Masala Filling:

2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste


Dosa shell

Separately soak rice and urad dal at least 6 hour or overnight in water.
Grind to paste.
Mix together, add salt with water to make batter.
Leave in room temperature overnight.
Mix onion and chilies to the thin batter.
Heat pan or griddle with little ghee or oil. There are specific purpose pans for making dosa called "dosa tawa". These are a shallow large fry pan generally offered with a non-stick coating. Worth considering if you cook a large number of dosa.
Spread the mix on pan in circular motion to make thin Dosa.
Cook on both the sides, if desired.

Masala Filling (Spicy Filling):

Heat oil. Add mustard seed, peas, onions and spice.
Fry for about 5 minutes on medium heat until onions are a golden brown
Add potatoes and mix and cook a little more
Add filling inside Dosa and roll ( here is where your architectural skills maybe shown! Some of the dosas are gigantic and come in all sorts of physical configurations)

Serve hot preferably on a section of banana leaf with a chutney or a variety of chutneys