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Masala Dosa With Potato Filling, Sambar, Tomato Chutney, Mint Coconut Chammanthi, Coffee- South Indian Breakfast Recipe

Masala dosa with potato filling, sambar, tomato chutney, mint coconut chammanthi & coffee, is truly a South Indian delicacy…

Masala dosa is a popular breakfast or brunch dish in South India and is also enjoyed in other parts of the country and around the world. It is a delicious and satisfying meal that is rich in flavor and nutrition.

Masala dosa is a popular South Indian dish made with a fermented crepe or pancake made from a batter of rice and lentils. The dosa is stuffed with a spicy potato filling, and typically served with coconut chutney, sambar ( lentil and vegetable stew), and/or tomato chutney.

To make the dosa, a batter is made from soaked and ground rice and urad dal (a type of lentil), which is left to ferment overnight. The batter is then spread thinly on a hot griddle or tawa, and cooked until crisp and golden brown. The potato filling, made with boiled potatoes and spices is placed in the center of the dosa, which is then folded or rolled.

I served sambar, tomato chutney, and mint coconut chammanthi along with masala dosa.

Sharing all the recipes so you guys can make this in your kitchen & enjoy with your family & friends.

Potato masala filling


Tomato Chutney

Mint Coconut Chammanthi


Filter Coffee


Masala Dosa With Potato Filling, Sambar, Tomato Chutney, Mint Coconut Chammanthi, Coffee
Recipe type: Main
Cuisine: Indian
For Making Dosa Batter
  • Sona Masoori rice or parboiled rice- 3 cups
  • Chana dal- 2 tbsp
  • Urad dal or Black lentil skinned- 1 cup
  • Fenugreek seeds- 1 tsp
  • Water- to grind the rice & urad dal
For Making Potato Masala Filling
  • Coconut oil- 2 tbsp
  • Mustard seeds- 1 tsp
  • Chana dal- ½ tbsp
  • Urad dal- 1 tsp
  • Dried red chilies- 2, halved
  • Cumin seeds- 1 tsp
  • Curry leaves- 10 leaves
  • Onion, sliced thin- 2
  • Green chilies, chopped- 2 or 3
  • Asafoetida- ⅛ tsp
  • Turmeric powder- ¼ tsp
  • Potatoes, cooked- 3 large
  • Water- ¼ cup
  • Cilantro, chopped- ¼ cup
  • Salt- 1½ tsp
For Making Tomato Chutney
  • For cooking & grinding
  • Oil- 1 tbsp
  • Shallots, sliced- 5 or 10 small/pearl onions
  • Garlic- 3 cloves
  • Cumin seeds- 1 tsp
  • Tomatoes, chopped- 4
  • Chili powder- 1 tsp
  • Salt- 1 tsp
  • Water- ½ cup
  • For making chutney
  • Oil- 2 tbsp
  • Mustard seeds- 1 tsp
  • Chana dal- 1 tsp
  • Urad dal- ½ tsp
  • Dried red chilies- 2
  • Curry leaves- 1 sprig
  • Ground shallots-tomato mixture
  • Water- ½ cup
  • Fresh tamarind extract- ¼ cup
  • Salt- ½ to 1 tsp
For Making Sambar
  • Toor dal or Sambar lentil- ½ cup
  • Green chilies, halved- 2
  • Curry leaves- 10 leaves
  • Turmeric powder- ¼ tsp
  • Water- 1½ cups
  • Salt- ½ tsp
  • For pressure cooking veggies
  • Carrot, diced- 1
  • Potatoes, diced- 1
  • Eggplant, diced into medium size- 1, Japanese variety or use half of the American variety
  • Drumsticks, fresh cut long or frozen- 10 (3-inch slices)
  • Okra, cut into 2-inch slice- 5
  • Green chilies halved vertically- 2
  • Salt- ½ tsp
  • Water- 1 cup
  • After pressure cooking
  • Sambar masala- 2 tbsp (store-bought Brahmin's brand)
  • Tomatoes, diced- 1
  • Tamarind extract- ½ cup
  • For tempering
  • Coconut oil- 2 tbsp
  • Mustard seeds- 1 tsp
  • Dried red chilies, halved- 2
  • Curry leaves- 10 leaves
  • Kashmiri chili powder- ½ tsp
For Making Mint Coconut Chammanthi
  • Grated coconut- 1 cup
  • Fresh mint leaves- 15 leaves
  • Ginger- 2-inch slice
  • Green chilies, halved- 1 or 2, based on your spice level
  • Tamarind- 1-inch slice
  • Salt- 1 tsp
  • Water- 2 tbsp
Making Dosa Batter
  1. To a bowl, add rice, chana dal & fenugreek seeds.
  2. Add water & let soak for 4 hours.
  3. To another bowl, add urad dal & soak in water for 4 hours.
  4. After 4 hours of soaking, drain the water taken in a strainer & rinse the rice & dals well in water.
  5. First, grind the soaked rice along with 2 cups water till smooth.
  6. Pour the ground rice to the stainless steel pot of the Instant Pot.
  7. Next, grind the soaked ural dal along with 1 cup water till smooth.
  8. Add to the ground rice & combine well.
  9. I’ve fermented the batter in my Instant Pot- place the stainless steel pot in the main pot.
  10. Select the yogurt setting, set the time to 10 hours & let ferment overnight.
  11. If you live in a warm place, the pot with the batter can be kept on the countertop overnight.
  12. Or preheat the oven to the lowest temperature for 5 minutes & turn off the oven; keep the pot in the oven & let ferment overnight for 8 hours.
  13. The next morning, take the pot out of the Instant pot or the oven.
  14. Combine well.
  15. Pour some batter into a bowl, add ½ tsp salt & mix well. Keep it aside.
Making Potato Masala Filling
  1. Cook the potatoes in boiling water till they are fork-tender or cook them in the microwave.
  2. Let the cooked potatoes cool down, peel off the skin & cut into cubes.
  3. Place a pan over medium heat, add oil and let the oil turn hot.
  4. Add mustard seeds and let them splutter.
  5. Add chana dal & urad dal, let turn golden in color.
  6. Add dried red chiles, curry leaves & cumin seeds.
  7. Saute till cumin seeds turn light brown.
  8. Ensure not to brown or burn the dals.
  9. Add chopped onions and season with 1 tsp salt.
  10. Add green chilies, saute till onions turn light golden brown in color.
  11. Add asafoetida, turmeric powder and combine well.
  12. Add cooked potatoes and gently mash the potatoes using a wooden spoon, and cook for a few minutes.
  13. Add ½ tsp salt, combine well
  14. Add water and cook covered for 2 minutes.
  15. Have a taste and add more salt if needed.
  16. You could either mash the potatoes completely or partially mash them.
  17. Add cilantro, combine well.
  18. Take the pan off the heat & keep it covered for sometime.
Making Tomato Chutney
  1. Place a pan over medium heat.
  2. Add oil, let turn hot.
  3. Add shallots, garlic & cumin seeds. Saute for 2 minutes.
  4. Add tomatoes, chili powder & salt; saute for a few minutes.
  5. Don’t have to over cook the tomatoes.
  6. Take the pan off the heat, let cool down a bit.
  7. Transfer to a blender jar, add water & grind to a smooth paste.
  8. Soak 2 inch slice fresh tamarind in ½ cup warm water for 5 minutes. Squeeze the tamarind in water to extract the juice. Strain the tamarind juice & discard the skin.
  9. Place a wide pan over medium heat.
  10. Add oil, let turn hot.
  11. Add mustard seeds, let splutter.
  12. Add chana dal & urad dal, saute let turn golden brown.
  13. Add dried red chilies & curry leaves, saute for a few seconds.
  14. Add the ground shallot-tomato mixture.
  15. Rinse blender jar with ½ cup water, add the water to the pan. Combine well.
  16. Add the tamarind extract, combine well.
  17. Add 1 to 1½ tsp salt, combine well.
  18. Let the chutney come to a slight boil.
  19. Take the pan off the heat. Keep it aside.
Making Sambar
  1. Soak 2 inch slice fresh tamarind in ½ cup lukewarm water for 5 minutes.
  2. After 5 minutes, squeeze the tamarind in water and extract the juice.
  3. Strain the extract. Keep it aside.
  4. I've used my Instant pot for pressure cooking toor dal & veggies.
  5. Into the stainless steel pot, add the toor dal or sambar lentil with turmeric powder, curry leaves, green chilies, salt & water.
  6. Close the pot with the lid.
  7. Select pressure cook setting, set the time to 10 minutes at high pressure.
  8. After 10 minutes cooking, do a quick pressure release.
  9. Open the lid, combine the cooked dal, transfer to a bowl & keep it aside.
  10. Let's cook the veggies separately as veggies only require 2 minutes of pressure cooking.
  11. Into the stainless steel pot, add the veggies along with green chilies, salt and 1 cup water.
  12. Close the pot with the lid.
  13. Select pressure cook setting, set time to 2 minutes at high pressure.
  14. After 2 minutes of pressure cooking, do a quick pressure release.
  15. Open the lid, give the veggies a good mix.
  16. Add the cooked toor dal to the veggies and combine well.
  17. Select saute setting at medium temperature.
  18. Add the sambar masala- I've used store bought Brahmin's brand sambar masala, available in Indian stores. Combine well.
  19. Add the tamarind juice (1/2 cup), and salt if required.
  20. Add the diced tomato, combine well & cook for 2 minutes.
  21. Add ½ cup warm water to thin down the gravy and cook for 2 minutes; let come to a boil.
  22. Take the pot out of the main pot & keep it covered.
  23. Make the tempering place a small frying pan over medium heat: add oil, add mustard seeds and let splutter, add whole red dry chilies, curry leaves, saute for a few seconds.
  24. Take the pan out of the heat, add ½ tsp Kashmiri chili powder, combine well.
  25. Immediately pour the tempering over the cooked Sambar, close with a lid & let rest for some time.
Making Mint Coconut Chammanthi
  1. To a blender jar, add all the ingredients mentioned for making mint coconut chammanthi.
  2. Grind to a coarse paste, don't make into a smooth paste.
  3. Transfer to a bowl, keep it aside.
Making Masala Dosa
  1. Place a cast iron skillet or tawa over medium-high heat.
  2. For best tasting & golden dosas make the dosas in a cast iron tawa.
  3. Grease the skillet with oil.
  4. Pour 1 large spoonful of dosa batter, spread using the back of the spoon.
  5. Drizzle some ghee.
  6. Let the bottom side turn golden.
  7. Flip over & let the other side turn golden in color.
  8. Flip the dosa over.
  9. Spread 2 tbsp tomato chutney over the dosa.
  10. Place ¼ cup potato masala on the center.
  11. Fold the dosa & transfer to a plate.
  1. Place the masala dosa on a plate, serve the sambar, tomato chutney & mint coconut chammanthi, along with coffee.
  2. Enjoy this incredibly delicious South Indian breakfast delicacy.




Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...