he Masala Dosa, a popular South Indian dish, has a history rooted in Karnataka, specifically the Udupi region, with the dosa itself dating back over 1,500 years. While the base dosa, a fermented rice-and-lentil crepe, was known in Tamil Nadu as early as the Sangam period, the Masala Dosa, featuring a spiced potato filling, emerged in the 20th century. The addition of the potato filling is thought to be a creative solution to utilizing leftover potatoes, a food introduced to India by the Portuguese.

Here’s a more detailed look:

Early Dosa:

The dosa, a thin, crispy crepe, has a long history in South India, with references in Sangam literature dating back to the 3rd century BC.

Udupi Origin:

The Masala Dosa, with its potato filling, is believed to have originated in the Udupi region of Karnataka, likely as a way to make use of leftover cooked potatoes.

Potatoes as an Ingredient:

Potatoes were introduced to India by the Portuguese in the 16th century and became a staple food.

Udupi Brahmins:

The Udupi Brahmins are credited with creating the Masala Dosa by combining the dosa with a spiced potato filling.

From Local to Global:

The Masala Dosa transitioned from a regional dish to a global sensation, becoming a staple in food festivals and even featured on UNESCO’s intangible cultural heritage list.

Ingredients

For the Dosa Batter:

1½ cups raw rice (e.g., Sona Masuri)
½ cup urad dal (skinned black gram)
3 tbsp chana dal (optional)
½ tsp fenugreek seeds
3 tbsp poha (flattened rice)
Salt to taste

For the Potato Masala Filling:

3 medium potatoes, boiled and mashed
1 onion, thinly sliced
2 green chilies, chopped
1-inch piece of ginger, grated
1 tsp mustard seeds
½ tsp cumin seeds
1 tsp chana dal (optional)
1 tsp urad dal (optional)
A pinch of asafoetida (hing)
A few curry leaves
¼ tsp turmeric powder
Salt to taste
2 tbsp oil

🍽️ Preparation

1. Preparing the Dosa Batter:

Rinse and soak the rice, urad dal, chana dal, and fenugreek seeds separately for 4-5 hours.
Soak the poha for 30 minutes before grinding.
Grind the urad dal and fenugreek seeds into a smooth paste, adding water as needed.
Grind the rice and poha into a slightly coarse paste.
Combine both pastes, add salt, and mix well.
Allow the batter to ferment overnight or for about 8 hours until it rises and turns slightly sour.

2. Preparing the Potato Masala:

Heat oil in a pan. Add mustard seeds, and let them splutter.
Add cumin seeds, chana dal, urad dal, asafoetida, and curry leaves. Sauté for a few seconds.
Add chopped green chilies and grated ginger. Sauté until fragrant.
Add sliced onions and sauté until translucent.
Add turmeric powder and salt. Mix well.
Add the mashed potatoes and mix thoroughly. Cook for a few minutes and set aside. 3. Making the Masala Dosa:

Heat a non-stick or cast-iron tawa (griddle) until hot.
Pour a ladleful of batter onto the center and spread it in a circular motion to form a thin crepe.
Drizzle a little oil or ghee around the edges and cook until the dosa turns golden brown and crispy.
Place a portion of the potato masala in the center and fold the dosa over it.
Serve hot with coconut chutney and sambar.

How To Make Masala Dosa In English