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Masala Dosa Sandwich

A crispy, spicy, and comforting meal that combines the flavors of a classic masala dosa and the convenience of a sandwich, perfect for busy weeknights or weekend brunch.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Brunch, Main Course
Cuisine Indian
Servings 2 sandwiches
Calories 350 kcal

Ingredients
  

For the Masala

  • 3 medium potatoes, boiled and roughly mashed
  • 1 small onion, finely chopped
  • 1 to 2 green chilies, minced or chili flakes to taste
  • 1 teaspoon mustard seeds
  • 6 to 8 curry leaves, torn
  • 1 pinch asafoetida, optional
  • 1 teaspoon turmeric powder
  • 1 tablespoon oil for the masala
  • to taste tsp salt
  • 2 to 3 tablespoons ghee or neutral oil for cooking dosas

For Serving

  • 2 tablespoons coconut chutney
  • 2 tablespoons tomato or garlic chutney
  • fresh cilantro, chopped
  • thinly sliced onions, cucumbers, or tomatoes for crunch, optional
  • grated cheese, optional but lovely
  • lemon wedges for finishing

For the Dosa

  • 2 cups dosa batter, well fermented and slightly pourable You can use store-bought batter if preferred.

Instructions
 

Make the Potato Masala

  • Heat 1 tablespoon oil in a skillet on medium. Add mustard seeds and let them pop.
  • Toss in curry leaves and a pinch of asafoetida.
  • Stir in the chopped onion and sauté until translucent.
  • Add green chilies and cook for 30 seconds.
  • Sprinkle in turmeric and salt. Add the mashed potatoes and mix well until everything is yellow and fragrant.
  • Splash in a tablespoon of water if it feels too dry.
  • Turn off heat, taste, and adjust salt. Stir in chopped cilantro. Keep warm.

Cook the Dosa

  • Heat a nonstick or seasoned cast iron tawa on medium. The pan should be hot but not smoking.
  • Stir your batter. It should be flowy, like thin pancake batter. If it’s too thick, add a tablespoon of water at a time until it spreads easily.
  • Pour a ladle of batter onto the center and quickly spread it outward in circles to make a thin, even layer, about 10 to 11 inches.
  • Drizzle a little ghee or oil around the edges and on top. Let it cook until the underside turns golden and crisp.
  • If you want it extra crisp, keep the heat medium-low for an extra minute so it dehydrates slightly without burning.

Assemble and Fold

  • Spread a thin layer of coconut chutney on the dosa. Add a small streak of tomato or garlic chutney for tang and color.
  • Spoon a line of hot potato masala down the center.
  • Add onions, cucumbers, or tomatoes if you like crunch. Sprinkle cheese if using. A squeeze of lemon wakes it up.
  • Fold both sides over the filling, like closing a book, or fold into a triangle.
  • Press gently with the spatula so everything hugs together. Cut into halves or quarters, and you’ve got your Masala Dosa Sandwich ready to serve.

Notes

For a twist, consider different fillings like grilled chicken or vegetables. Tips for making the dosa crisp include controlling heat, using the right fat, and managing the amount of chutney to avoid sogginess.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 6gFat: 12gSaturated Fat: 5gSodium: 300mgFiber: 4gSugar: 1g
Keyword Comfort Food, Dosa Recipe, Indian Street Food, Masala Dosa Sandwich, Potato Masala
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