Quick Recipe Version (TL;DR)

Yield: 4 servings (8 masala dosas)
Prep Time: 25 minutes active + 8 to 12 hours soaking + 8 to 14 hours fermenting
Cook Time: 75 minutes
Total Time: About 18 to 27 hours (mostly hands-off)

Quick Ingredients

Dosa batter: 2 cups (400 g) idli rice, 1/2 cup (100 g) urad dal (split black gram, skinned), 2 tbsp (20 g) chana dal, 1 tbsp (10 g) poha (flattened rice), 1 1/2 tsp (9 g) kosher salt, 1 1/2 to 2 cups (360 to 480 ml) water (as needed)
Potato masala: 1 1/2 lb (680 g) Yukon Gold potatoes, 2 tbsp (30 ml) neutral oil, 1 tsp black mustard seeds, 1 tsp cumin seeds, 10 to 12 curry leaves, 1 medium yellow onion (about 200 g) sliced, 1 tbsp (15 g) minced ginger, 2 green chiles slit, 1/2 tsp ground turmeric, 1 1/2 tsp kosher salt, 1/2 cup (120 ml) water, 2 tbsp (30 ml) lemon juice, 1/4 cup (10 g) chopped cilantro
Coconut chutney: 1 1/2 cups (120 g) unsweetened grated coconut, 1/4 cup (30 g) roasted chana dal (dalia), 1 small garlic clove, 1/2 inch (about 6 g) ginger, 1 to 2 green chiles, 3/4 tsp kosher salt, 3/4 cup (180 ml) water; tempering: 2 tsp oil, 1/2 tsp mustard seeds, 6 curry leaves, 1 dried red chile
Sambar (quick): 2 tbsp oil, 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 8 curry leaves, 1 cup (200 g) diced onion, 1 cup (130 g) diced carrot, 1 cup (130 g) green beans (1-inch pieces), 1 cup (200 g) diced tomato, 3/4 cup (150 g) red lentils (masoor dal), 6 cups (1.4 L) water, 2 tbsp (30 g) tamarind concentrate, 2 1/2 tbsp (20 g) sambar powder, 1 tsp ground turmeric, 1 1/2 tsp kosher salt (plus more to taste), 1 tbsp jaggery or brown sugar, 2 tbsp chopped cilantro
For cooking dosas: 2 to 3 tbsp ghee or oil (as needed)

Do This

Soak rice, urad dal, chana dal, and poha separately (4 to 6 hours). Grind smooth with water; add salt; ferment batter 8 to 14 hours (warm spot).
Boil potatoes until tender; sauté mustard/cumin/curry leaves, onion, ginger, chiles; add turmeric, potatoes, water, lemon, cilantro.
Blend coconut chutney; do a quick mustard/curry leaf tempering and pour it on top.
Cook quick sambar: temper spices, sauté veggies, simmer lentils with water, add tomatoes, tamarind, sambar powder; simmer until thick.
Heat skillet to medium-high; spread batter thin; drizzle ghee/oil; cook until crisp and browned; add potato masala and fold.
Serve hot dosas with coconut chutney and sambar.

Why You’ll Love This Recipe

Bold “pancake night” energy: Crisp, savory crêpes plus a cozy potato filling and two dunkable sides.
Restaurant-style texture at home: Fermentation gives dosas their signature tang, lacey edges, and crunch.
Make-ahead friendly: Batter, chutney, and masala can be prepped ahead so dinner comes together fast.
Customizable heat and fillings: Keep it mild or spicy, and swap in extra veggies if you like.

Grocery List

Produce: Yukon Gold potatoes (1 1/2 lb), yellow onion (2 medium), ginger, garlic (1 clove), green chiles (4 to 5), tomatoes (2 medium), carrots (2 medium), green beans (about 8 oz), cilantro (1 bunch), lemons (1 to 2), curry leaves (fresh preferred)
Dairy: Ghee (or use neutral oil)
Pantry: Idli rice (or parboiled rice), urad dal (split, skinned), chana dal, poha (flattened rice), unsweetened grated coconut, roasted chana dal (dalia), red lentils (masoor dal), tamarind concentrate, sambar powder, black mustard seeds, cumin seeds, dried red chile, ground turmeric, jaggery or brown sugar, kosher salt, neutral oil

Full Ingredients

Dosa Batter (Fermented)

2 cups (400 g) idli rice (or parboiled rice)
1/2 cup (100 g) urad dal (split black gram, skinned)
2 tbsp (20 g) chana dal
1 tbsp (10 g) poha (flattened rice)
1 1/2 tsp (9 g) kosher salt (add after grinding)
1 1/2 to 2 cups (360 to 480 ml) water, for grinding and adjusting consistency

Potato Masala Filling

1 1/2 lb (680 g) Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
2 tbsp (30 ml) neutral oil
1 tsp black mustard seeds
1 tsp cumin seeds
10 to 12 curry leaves
1 medium yellow onion (about 200 g), thinly sliced
1 tbsp (15 g) ginger, finely minced
2 green chiles, slit lengthwise (leave seeds in for more heat)
1/2 tsp ground turmeric
1 1/2 tsp (9 g) kosher salt
1/2 cup (120 ml) water (to keep the masala moist)
2 tbsp (30 ml) fresh lemon juice
1/4 cup (10 g) chopped cilantro

Coconut Chutney

1 1/2 cups (120 g) unsweetened grated coconut (fresh or frozen thawed)
1/4 cup (30 g) roasted chana dal (dalia)
1 small garlic clove
1/2 inch piece ginger (about 6 g)
1 to 2 green chiles
3/4 tsp (4.5 g) kosher salt
3/4 cup (180 ml) water, plus 1 to 2 tbsp more as needed

Coconut Chutney Tempering (Tadka)

2 tsp (10 ml) neutral oil
1/2 tsp black mustard seeds
6 curry leaves
1 dried red chile

Quick Sambar (Hearty Lentil-Vegetable Stew)

2 tbsp (30 ml) neutral oil
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
8 curry leaves
1 cup (200 g) onion, diced (about 1 medium)
1 cup (130 g) carrots, diced
1 cup (130 g) green beans, cut into 1-inch pieces
1 cup (200 g) tomatoes, diced (about 2 medium)
3/4 cup (150 g) red lentils (masoor dal), rinsed
6 cups (1.4 L) water
2 tbsp (30 g) tamarind concentrate
2 1/2 tbsp (20 g) sambar powder
1 tsp ground turmeric
1 1/2 tsp (9 g) kosher salt, plus more to taste
1 tbsp (12 g) jaggery or packed brown sugar
2 tbsp chopped cilantro (for finishing)

For Cooking the Dosas

2 to 3 tbsp ghee or neutral oil (you’ll use a little per dosa)
Optional: extra ghee for serving

Step-by-Step Instructions

Step 1: Soak the rice and lentils

Rinse the 2 cups (400 g) idli rice in cool water until the water runs mostly clear. Place in a bowl and cover with at least 2 inches of water.

In a second bowl, rinse the 1/2 cup (100 g) urad dal and 2 tbsp (20 g) chana dal. Cover with at least 2 inches of water.

In a small bowl, rinse the 1 tbsp (10 g) poha and cover with water.

Soak everything for 4 to 6 hours at room temperature.

Step 2: Grind the dosa batter and ferment

Drain the rice and lentils (reserve a bit of soaking water if you like, but fresh water is also fine).

In a blender (or wet grinder), grind the urad dal + chana dal with 3/4 cup (180 ml) water until very smooth and fluffy, adding water gradually as needed. Transfer to a large bowl (it should have room for the batter to expand).

Grind the soaked rice with 3/4 cup (180 ml) water until smooth (a tiny bit of fine grit is okay). Add the soaked poha and blend briefly to combine. Add the rice mixture to the bowl with the dal mixture and mix thoroughly with your hand or a spoon for 1 to 2 minutes to aerate.

Cover loosely (not airtight). Ferment in a warm spot for 8 to 14 hours, until the batter looks risen and bubbly and smells pleasantly tangy.

After fermenting, stir in 1 1/2 tsp (9 g) kosher salt. Adjust to a pourable consistency: add 1/4 cup (60 ml) water at a time until the batter flows easily but is not watery. A good target is roughly 2 1/2 to 3 cups total water used across grinding and adjusting, depending on your rice and climate.

Step 3: Cook the potatoes for masala

Put the potatoes in a pot and cover with cold water by 1 inch. Add 1 tsp kosher salt to the water (this seasons the potatoes from within).

Bring to a boil, then reduce to a steady simmer and cook for 12 to 15 minutes, or until a knife slides in easily. Drain well.

Let the potatoes steam-dry in the colander for 5 minutes, then lightly mash them (you want a mix of mashed and small chunks, not perfectly smooth).

Step 4: Make the spiced potato masala filling

Heat 2 tbsp (30 ml) neutral oil in a large skillet over medium heat. Add 1 tsp mustard seeds. When they begin popping (about 30 to 60 seconds), add 1 tsp cumin seeds and 10 to 12 curry leaves (they will sizzle).

Add the sliced onion and cook for 6 to 8 minutes, stirring, until softened and lightly golden. Stir in the ginger and slit green chiles; cook for 30 seconds.

Add 1/2 tsp turmeric and stir for 10 seconds. Add the mashed potatoes, 1 1/2 tsp (9 g) kosher salt, and 1/2 cup (120 ml) water. Cook for 2 to 3 minutes, stirring gently, until the mixture is moist and cohesive.

Turn off the heat. Stir in 2 tbsp (30 ml) lemon juice and 1/4 cup (10 g) chopped cilantro. Cover to keep warm.

Step 5: Blend coconut chutney and add tempering

In a blender, combine: 1 1/2 cups (120 g) coconut, 1/4 cup (30 g) roasted chana dal, garlic, ginger, 1 to 2 green chiles, 3/4 tsp kosher salt, and 3/4 cup (180 ml) water. Blend until creamy. Add 1 to 2 tbsp more water only if needed to get a thick-but-spoonable chutney.

For the tempering: heat 2 tsp (10 ml) oil in a small pan over medium heat. Add 1/2 tsp mustard seeds and cook until they pop (about 30 to 60 seconds). Add 6 curry leaves and 1 dried red chile and cook 10 to 15 seconds.

Immediately pour the hot tempering over the chutney. Stir lightly (or leave it swirled on top for a pretty finish).

Step 6: Cook the quick sambar

In a medium pot, heat 2 tbsp (30 ml) oil over medium heat. Add 1/2 tsp mustard seeds; when they start popping, add 1/2 tsp cumin seeds and 8 curry leaves.

Add diced onion, carrots, and green beans. Cook for 6 minutes, stirring, until the onion softens.

Add the tomatoes, 3/4 cup (150 g) rinsed red lentils, 6 cups (1.4 L) water, 1 tsp turmeric, and 1 1/2 tsp kosher salt. Bring to a boil, then reduce to a simmer and cook partially covered for 18 to 22 minutes, stirring occasionally, until lentils are broken down and vegetables are tender.

Stir in 2 tbsp (30 g) tamarind concentrate, 2 1/2 tbsp (20 g) sambar powder, and 1 tbsp jaggery or brown sugar. Simmer for 6 to 8 minutes to meld flavors. Taste and adjust salt or tamarind.

Finish with 2 tbsp chopped cilantro. Keep warm on the lowest heat while you cook dosas.

Step 7: Cook crisp dosas (the fun part)

Heat a 12-inch cast iron skillet or flat griddle over medium-high heat for 3 to 5 minutes. You want it hot enough that a few drops of water sizzle and evaporate within 1 to 2 seconds.

Stir the batter. If it has thickened, add 1 to 2 tbsp water to loosen (it should pour easily).

Lightly rub the pan with a few drops of oil (a folded paper towel works well). Ladle about 1/2 cup (120 ml) batter into the center. Working quickly, use the bottom of the ladle to spread the batter in widening circles into a thin round, about 10 to 11 inches across.

Drizzle 1 to 1 1/2 tsp ghee or oil around the edges and a few drops on top. Cook until the surface looks dry and the edges are deeply golden and lifting, about 2 1/2 to 4 minutes.

For extra crispness, let it go another 30 to 60 seconds until browned in spots. If you want, run a thin spatula around the edges to release.

Step 8: Fill, fold, and serve

Spoon about 1/2 cup warm potato masala onto one side of the dosa. Fold the dosa over (half-moon) or roll it up like a wrap.

Serve immediately with coconut chutney and hot sambar. Repeat with remaining batter and filling, re-oiling the pan lightly between dosas as needed.

Pro Tips

Fermentation sweet spot: Aim for 80 to 90°F (27 to 32°C) for 8 to 12 hours. If your kitchen is cool, place the bowl in an oven with the light on (oven off) and check at the 8-hour mark.
Batter consistency matters most: Too thick = pancake-like and not crisp; too thin = tears while spreading. It should pour like heavy cream and spread easily.
Hot pan, quick spread: If the pan isn’t hot, the batter sticks and won’t swirl thinly. Preheat well, then spread immediately after ladling.
Don’t flip like a pancake: Classic dosas cook on one side. The steam cooks the top; the bottom gets shatter-crisp.
Keep masala moist: That 1/2 cup (120 ml) water in the filling helps it stay spoonable and prevents a dry interior.

Variations

Cheese masala dosa: Sprinkle 1/2 cup (50 g) shredded mozzarella over the dosa right after spreading the potato masala, then fold and let it melt for 30 seconds.
More veggie filling: Add 1 cup (150 g) thawed frozen peas to the potato masala with the water and heat through for 2 minutes.
Shortcut sambar: Use store-bought sambar powder (as listed) and swap the veggie mix for 2 cups (300 g) frozen mixed vegetables; simmer until tender, about 10 to 12 minutes.

Storage & Make-Ahead

Dosa batter: Refrigerate in a covered container for up to 5 days. Stir before using. It may thicken; loosen with 1 to 3 tbsp water. Flavor will get tangier each day.

Potato masala: Refrigerate up to 4 days. Reheat with a splash of water (1 to 2 tbsp) in a covered skillet over medium-low heat until steaming hot, about 5 to 7 minutes.

Coconut chutney: Refrigerate up to 3 days. Stir before serving; thin with 1 to 2 tsp water if needed.

Sambar: Refrigerate up to 5 days (it thickens as it sits). Reheat with 1/2 to 1 cup (120 to 240 ml) water to reach your preferred consistency.

Cooked dosas: Best eaten immediately for maximum crispness. If you must hold them, keep on a rack in a 200°F (93°C) oven for up to 30 minutes (they will soften slightly).

Nutrition (per serving)

Approximate, per serving (2 dosas with potato masala + chutney + sambar): ~790 calories, 26 g protein, 123 g carbohydrates, 22 g fat, 18 g fiber, ~1650 mg sodium. Values vary by exact ingredients and how much ghee/oil you use.

Crispy Masala Dosa With Potato Filling, Coconut Chutney, and Sambar