Open butter masala dosa is a popular South Indian street-food twist on the classic masala dosa, where the crispy golden crepe is spread with a spiced potato filling and topped with a generous pat of butter, all served open-faced rather than rolled. The combination of the crunchy dosa, soft and tangy potato masala, and the rich aroma of ghee or butter makes it an indulgent breakfast or brunch that feels both comforting and festive. This recipe walks you through making the fermented rice-lentil batter from scratch, the spiced potato filling, and the final open assembly that lets every bite get a little bit of everything.
Ingredients
- For the dosa batter:
- 2 cups (370 g) short-grain parboiled rice (or regular dosa rice)
- 1/2 cup (100 g) urad dal (split black gram, husked)
- 1/2 tsp fenugreek seeds
- 1 1/2 tsp salt
- Water, as needed (about 2 1/2 cups / 600 ml total)
- For the potato masala:
- 4 medium potatoes (about 500 g / 1 lb), boiled and peeled
- 2 tbsp oil or ghee
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp asafoetida (hing)
- 1 sprig curry leaves
- 2 green chilies, slit lengthwise
- 1 inch (2.5 cm) ginger, grated
- 1 medium onion (about 150 g), finely chopped
- 1/2 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1 tsp salt (adjust to taste)
- 2 tbsp chopped fresh coriander
- 2 tbsp lemon juice
- For assembling:
- 4 tbsp butter (salted or unsalted), at room temperature
- 2 tbsp oil or ghee for cooking each dosa
- 1/4 cup water for thinning batter (if needed)
Instructions
- Prepare the batter (start 12–14 hours ahead): Rinse the rice and urad dal separately under running water until the water runs clear. Soak the rice with fenugreek seeds in one bowl and the urad dal in another, each with enough water to cover by 2 inches (5 cm). Soak for 4–6 hours.
- Drain the soaking water. Grind the urad dal first in a wet grinder or high-speed blender, adding water a tablespoon at a time, until it becomes a light, fluffy paste that doubles in volume (about 5–7 minutes). Transfer to a large bowl. Then grind the rice with a little water, adding just enough to keep the blades moving, until the batter is slightly grainy but smooth (about 5 minutes). Combine both in the bowl.
- Add the salt and mix the batter thoroughly with your hand or a spatula. The batter should be thick but pourable, like a thick pancake batter. Cover the bowl with a lid or plastic wrap and let it ferment in a warm place (75–85°F / 24–29°C) for 8–12 hours, until it has risen and is full of bubbles. In cooler climates, place the bowl in an oven with the light on or a warm spot.
- Make the potato masala: While the batter ferments, boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain, cool slightly, then peel and roughly mash them with your hands or a fork. Set aside.
- Heat the oil or ghee in a wide pan over medium heat. Add mustard seeds and let them splutter, then add cumin seeds, asafoetida, curry leaves, and green chilies. Sauté for 30 seconds until fragrant.
- Add the grated ginger and chopped onion. Sauté until the onion turns translucent and lightly golden, about 3–4 minutes.
- Add turmeric, red chili powder, and salt. Stir for 30 seconds, then add the mashed potatoes. Mix well, breaking up any large lumps. Cook for 3–4 minutes, stirring occasionally, until the spices are well incorporated and the mixture is heated through.
- Turn off the heat, stir in the fresh coriander and lemon juice. Cover and keep warm.
- Cook the open dosa: After fermentation, stir the batter gently. If it is too thick to spread, add a little water (1–2 tablespoons at a time) until it flows slowly off a spoon. The batter should be like a thick crepe batter.
- Heat a large non-stick or cast-iron tawa (griddle) over medium-high heat. Sprinkle a few drops of water on the surface; if they sizzle and evaporate immediately, it is ready. Wipe the surface with a paper towel dipped in oil.
- Pour a ladleful (about 1/2 cup / 120 ml) of batter into the center of the tawa. Using the back of the ladle, spread it in a circular motion from the center outward to form a thin, even circle about 8–9 inches (20–23 cm) in diameter. Do not make it too thick.
- Drizzle 1–2 teaspoons of oil or ghee around the edges and a little on top. Cook for 2–3 minutes until the bottom is golden brown and crisp, and the edges start to lift. The top should look cooked and no longer raw.
- Once the bottom is crispy, spread a generous spoonful of the warm potato masala (about 1/2 cup / 120 g) evenly over the entire surface of the dosa, leaving a 1/2-inch (1.25 cm) border. Dot with 1 tablespoon of butter in small pieces over the masala.
- Cook for another 1–2 minutes until the butter melts and the bottom is extra crisp. Carefully fold the dosa in half (or leave it open, as the name suggests – just spread the masala and serve flat). For an open dosa, you can keep it flat and serve it on the plate as is.
- Slide the dosa onto a serving plate. Repeat with the remaining batter and masala, adjusting the heat as needed. Serve hot with coconut chutney and sambar.
Tips
- Fermentation is key: If your batter doesn’t ferment, it will not be crisp. Ensure your urad dal is fresh, and the soaking time is at least 4 hours. In cold weather, use an oven with the light on or a warm spot near the stove. The batter should double in volume and smell slightly sour.
- Consistency of batter: The batter should be pourable but not watery. If it is too thick, the dosa will be thick and chewy; if too thin, it will tear. Adjust with a little water after fermentation.
- Heat control: The tawa must be hot enough that a drop of water sizzles immediately, but not smoking. If the dosa browns too quickly, lower the heat. If it sticks, you may need to lightly oil the tawa before pouring the batter.
- Substitutions: If you don’t have parboiled rice, use regular short-grain rice (like Sona masoori) and reduce the water slightly. For a gluten-free version, ensure your asafoetida is labeled gluten-free (many brands contain wheat flour).
Serving Suggestions
Serve the open butter masala dosa immediately, while the bottom is still crisp and the butter is melting. Traditionally, it is accompanied by coconut chutney (made with grated coconut, green chilies, and roasted chana dal) and a bowl of hot sambar (lentil-vegetable stew). You can also serve it with a simple tomato chutney or a side of spicy potato curry. For a complete meal, add a small salad of sliced onions, cucumber, and tomatoes with a squeeze of lemon.
Variations
- Cheese masala dosa: Sprinkle a handful of grated cheddar or mozzarella over the potato masala before folding, for a fusion twist.
- Onion masala dosa: Sauté 1/2 cup of finely chopped onions separately and add them to the potato masala along with a pinch of garam masala.
- Spicy podi dosa: Instead of potato masala, spread a teaspoon of gunpowder (podi) mixed with a little oil over the dosa, then add a small amount of potato masala on top.
- Vegan version: Use oil instead of ghee and skip the butter on top, or use a vegan butter substitute. The dosa itself is naturally vegan if you use oil for cooking.
Storage and Reheating
The fermented dosa batter can be stored in the refrigerator for up to 3 days. Bring it to room temperature before using, and stir gently. The potato masala can be refrigerated in an airtight container for up to 4 days. Reheat the masala in a pan with a splash of water or in the microwave until hot (165°F / 74°C). Cooked dosas are best eaten fresh, but you can store leftover dosas (without masala) in the refrigerator for up to 2 days, stacked with parchment paper between them. Reheat in a dry skillet over medium heat for 1–2 minutes per side, or in a toaster oven until crisp. Do not microwave dosas, as they will become chewy.
Frequently Asked Questions
Can I make dosa batter without a wet grinder? Yes, a high-speed blender works well. Grind the urad dal first, then the rice, using short pulses and adding water sparingly. The texture will be slightly less fluffy, but the dosa will still be crisp.
Why is my dosa sticking to the pan? The pan may not be hot enough, or the batter might be too thick. Ensure the pan is well-heated and lightly oiled. Also, use a non-stick tawa or a well-seasoned cast-iron pan. If using cast-iron, do not wash it with soap; just wipe it clean after use.
Can I use regular white rice instead of parboiled rice? Yes, but the texture will be slightly less crisp. Parboiled rice has a higher starch content that helps the dosa become golden and crunchy. If using regular rice, you may need to add a tablespoon of cooked rice or a little poha (flattened rice) to the batter for extra crispness.
How do I know if the batter is fermented enough? The batter should have doubled in volume, be full of small bubbles, and have a slightly tangy aroma. If it hasn’t risen after 12 hours, move it to a warmer spot and wait another 2–3 hours.
Can I freeze the dosa batter? Yes, you can freeze fermented batter in airtight containers for up to 1 month. Thaw overnight in the refrigerator, then let it come to room temperature before using. Stir well, and add a little water if needed.
What is the difference between open dosa and regular masala dosa? A regular masala dosa is folded into a cylinder or half-moon shape with the filling inside. An open dosa leaves the filling spread on top, so you get the crisp edges and the soft masala in every bite without the folding. Both are delicious; the open version is easier to eat with a fork and shows off the filling.
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