Garlic Masala Dosa
South Indian • Non-Vegetarian
How to Make Garlic Masala Dosa (Traditional & Healthy Version)
Garlic Masala Dosa is a flavorful South Indian delicacy, cherished for its crispy texture and aromatic garlic-potato filling. Originating from the vibrant culinary landscape of Karnataka and Tamil Nadu, this dish is a must-have in Indian breakfasts and tiffins. The dosa, made from fermented rice and urad dal (split black gram), is spread thinly on a hot tawa to achieve its iconic golden crispiness. The masala filling is enhanced with freshly ground garlic, mustard seeds, and a medley of spices, making this variation both unique and irresistible. This healthy version of Garlic Masala Dosa uses minimal oil and nutrient-rich ingredients, making it suitable for calorie watchers and those seeking wholesome Indian snacks. Popular during festivals like Pongal and as a Sunday brunch, this dosa brings families together and celebrates South India’s rich food heritage. The punchy taste of garlic not only boosts flavor but also offers many health benefits, making it a popular choice among food enthusiasts across India.
Ingredients(for 1 large dosa with garlic masala filling)
- 1 cup Rice (sona masoori or idli rice) (chawal)
- 1/4 cup Urad dal (split black gram) (urad dal)
- 1/2 tsp Fenugreek seeds (methi dana)
- 2 medium Potatoes (aloo)
- 6-8 Garlic cloves (lehsun)
- 1 medium Onion (pyaaz)
- 1-2 Green chillies (hari mirch, adjust to taste)
- 1/2 tsp Mustard seeds (rai)
- 1/4 tsp Turmeric powder (haldi)
- 8-10 Curry leaves (kadi patta)
- as needed Salt (namak)
- 2-3 tsp Refined oil (for greasing)
- 1 tbsp Coriander leaves (hara dhania, chopped) - optional
Instructions
- 1
Soak rice, urad dal, and fenugreek seeds together in water for 4-6 hours. Drain and grind to a smooth batter using minimal water. Let the batter ferment overnight or for at least 8 hours.
10 minutes (active), overnight fermentation
A well-fermented batter gives dosa its signature taste and texture. In cooler months, keep the batter in a warm spot.
- 2
Boil, peel, and mash the potatoes. Finely chop onions, green chillies, and coriander leaves. Crush or finely grate the garlic cloves.
10 minutes
Use a potato masher for a uniform texture in the masala filling.
- 3
Heat 1 tsp oil in a kadhai. Add mustard seeds; when they splutter, add curry leaves, green chillies, and onions. Sauté till onions turn translucent. Add crushed garlic and sauté for 1-2 minutes till aromatic.
5 minutes
Do not burn the garlic; gentle sautéing releases the best flavor.
- 4
Add turmeric powder and mashed potatoes. Mix well. Season with salt and cook for 2 minutes. Add coriander leaves if using. Set aside.
3 minutes
Mash the potatoes well so the filling spreads easily inside the dosa.
Why This Dish is Healthy
This healthy Garlic Masala Dosa recipe uses less oil, whole ingredients, and avoids processed foods. Fermented batter aids digestion and gut health. Garlic is excellent for immunity, and the inclusion of dal increases protein content. The dish is filling yet light, making it ideal for weight management and a wholesome vegetarian diet.
Garlic Masala Dosa is rich in carbohydrates from rice and potatoes, providing sustained energy. Urad dal adds plant-based protein and dietary fiber. Garlic is known for its antioxidant and immunity-boosting properties, while onions and curry leaves supply essential vitamins. This dish is low in saturated fat and can be made with minimal oil, making it suitable for heart health. Including green chillies gives a metabolism boost, and coriander leaves add minerals and vitamin C.
Pro Tips
- 💡Ensure the batter is well-fermented for a tangy flavor and airy texture.
- 💡Use a cast iron tawa for extra crispiness.
- 💡Crush garlic fresh for the most robust aroma in the masala.
Storage & Serving
Dosa batter can be stored in the refrigerator for up to 3 days. Masala filling stays fresh for 1-2 days in an airtight container. Cooked dosas are best served fresh, but can be refrigerated and reheated on a tawa.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 280.0 kcal |
