1

To begin making the Ghee Masala Dosa Recipe, we will first make the potato masala filling.

2

Heat oil in a heavy bottomed pan; add mustard seeds, urad dal, chana dal and allow the dals to roast until golden brown.

3

Once browned, add in the ginger, onions, curry leaves and green chillies. Saute for a few minutes until the onions turn soft and translucent.

4

Once the onions are soft add in the potatoes, turmeric powder and salt. Stir well until all the ingredients are well combined.

5

Cover the pan, turn the heat to low and simmer for about 2 minutes for the flavours to diffuse.

6

After two minutes, add in chopped coriander leaves, stir well to combine and  turn off the heat. The filling is ready. Keep aside. 

7

For making Masala Dosa Recipe

8

Heat a dosa pan on medium heat. Sprinkle some water on the pan once its hot. If the water sizzles then you have the right temperature to make the dosa. 

9

Pour a ladleful of batter over the skillet and spread the batter evenly using a spiral motion from inside out to make a thin dosa. 

10

Pour a teaspoon of oil or ghee around the edges and increase the heat and cook for couple of minutes until the bottom of the dosa starts to turn golden brown.

11

At this stage flip the dosa to cook on the other side for a few seconds. Flip back again and  place the potato filling towards one corner of the dosa. Fold the other end of the dosa over the filling. Transfer the Masala Dosa onto a serving plate and serve hot. 

12

Serve Masala Dosa Recipe along with Green Coriander Coconut Chutney and Bangalore Restaurant Style Sambar for a wholesome breakfast.

Note : 

• Leftover batter can be stored in the refrigerator for a couple of days.
• The skillet used for making dosa’s ideally should not be used for any other cooking purpose. This will help the dosa’s come out perfect every time and prevent sticking.