Masala dosa
Masala dosa with chutney, sambar and potato curry
CourseChutney, sambar, potato curry
Place of originUdupi, Karnataka, India
Region or stateUdupi, Karnataka
Serving temperatureHot
Main ingredientsFermented batter of rice and various legumes (black gram, pigeon pea, chickpea), various spices (fenugreek, red chili)
Variationsrava masala dosa, onion masala dosa, paper masala dosa

Masala dosa (Kannada: ಮಸಾಲೆ ದೋಸೆ, masāle dōse) is a dish of South India.[1] It is a type of dosa originating in the town of Udupi, Karnataka.[1][2][3] While there is variation in the recipe from town to town,[4] the basic recipe typically starts with a fermented batter of parboiled rice, poha, and various legumes (black gram, pigeon peas, chickpeas), and incorporates various spices for flavor, such as fenugreek and dry red chilli. Traditionally served with potato curry, chutneys, and sambar, it is a common breakfast item in South India,[5] though it can also be found in many other parts of the country[4][6] and overseas.[7][8] One common variant is the paper masala dosa, which is made with a thinner batter, resulting in a crisper, almost paper-thin final product.


The dosa is made by soaking rice and lentils overnight in water and then grinding them into a batter. The batter is fermented overnight. To make the dosa the batter is spread on a hot tava using a ladle or a bowl. It is pan-roasted until crispy and served with potato curry, chutneys or sambar.



  1. ^ a b Socians, The (15 November 2019). "Origin of Masala Dosa: Know How From a Sin Accompanied by a Bad Habit to Delicious South Indian Food". Socians. Archived from the original on 17 November 2022. Retrieved 17 November 2022.
  2. ^ "India's new offering to curry Western flavor". Asia Times Online. 2 February 2004. Archived from the original on 2 February 2004. Retrieved 22 January 2023.
  3. ^ Nair, P. Thankappan (2004). South Indians in Kolkata: History of Kannadigas, Konkanis, Malayalees, Tamilians, Telugus, South Indian Dishes, and Tippoo Sultan's Heirs in Calcutta. Punthi Pustak. ISBN 978-81-86791-50-9.
  4. ^ a b Ramnath, N.S. "American Dosa". Forbes.
  5. ^ Praveen, M. P.; Krishnakumar, G. (13 June 2014). "Masala dosa slips out of reach". The Hindu. Chennai, India.
  6. ^ "What A Masala dosa Costs Around The World". Huffingtonpost India. 16 March 2015.
  7. ^ Romig, Rollo (7 May 2014). "Masala dosa to Die For". The New York Times.
  8. ^ "Dosa's complex spices hit the spot". San Francisco chronicle. 25 March 2015.