Masala Dosa: History, Where It’s Famous & How to Make It at Home
Masala dosa is not just food—it is a cultural symbol of South India. Crispy, golden dosa filled with spiced potato masala has won hearts across India and the world.
This blog explores the history of masala dosa, where it is most famous, best places to eat it, and how to make it at home.
Origin & History of Masala Dosa
Masala dosa originated in Udupi, Karnataka, around the early 20th century. Udupi restaurants popularized vegetarian South Indian food across India.
Originally, dosa was plain. The potato filling was added later to create masala dosa, which quickly became popular.
Where Masala Dosa Is Most Famous
1. Karnataka
- Bengaluru
- Udupi
- Mangaluru
2. Tamil Nadu
- Chennai
- Madurai
3. Andhra Pradesh
- Hyderabad
- Vijayawada
Best Places to Eat Masala Dosa in India
- MTR (Bangalore)
- CTR (Bangalore)
- Saravana Bhavan (Chennai)
- Udupi restaurants across India
Ingredients (Detailed)
Dosa Batter
- Rice – 3 cups
- Urad dal – 1 cup
- Fenugreek seeds – ½ tsp
- Salt
Potato Masala
- Potatoes – 4 (boiled & mashed)
- Onion – 2 (thinly sliced)
- Green chilies – 2
- Mustard seeds – 1 tsp
- Curry leaves
- Turmeric
- Oil
Step-by-Step Cooking Process (Very Detailed)
Batter Preparation
- Wash rice and dal thoroughly.
- Soak rice for 6 hours, dal for 4 hours.
- Grind dal until fluffy.
- Grind rice to smooth batter.
- Mix both and ferment overnight.
Potato Masala Preparation
- Heat oil in a pan.
- Add mustard seeds and let them splutter.
- Add curry leaves and green chilies.
- Add onions and sauté till light brown.
- Add turmeric and salt.
- Add mashed potatoes and mix gently.
- Cook for 3–5 minutes on low flame.
Making the Dosa
- Heat tawa on medium-high flame.
- Pour batter and spread thinly.
- Drizzle oil around edges.
- Cook till crispy and golden.
- Add potato masala and fold.
What to Serve With Masala Dosa
- Coconut chutney
- Tomato chutney
- Sambar
Why Homemade Masala Dosa Is Better
- Hygiene control
- Custom spice level
- Cost-effective
- Fresh ingredients
⚠️ Disclaimer
This article is intended for general informational and culinary guidance only. Historical references, ingredient quantities, cooking methods, and outcomes may vary. The author and website do not provide professional culinary, nutritional, or health advice and accept no legal liability for results, reactions, or consequences arising from preparation or consumption of this dish. Readers are advised to use personal judgment and consult qualified professionals where necessary.