Introduction

Butter Masala Dosa — the name alone is enough to make any food lover’s heart skip a beat. This iconic South Indian dish is a delightful spin on the traditional masala dosa, elevated with generous amounts of butter that lend it a luxurious, rich flavor. Crispy on the outside, soft on the inside, and stuffed with a flavorful, spicy potato filling, this dosa is then smeared with a luscious layer of butter that melts right into the dosa, creating a golden, irresistible crust.

Originally hailing from the Udupi region of Karnataka, dosa has now become a beloved dish across India and beyond. The Butter Masala Dosa is especially popular in street food stalls, restaurants, and home kitchens because it combines the comfort of homestyle food with indulgent street food flair.

Why We Love This Recipe

• Rich & Flavorful: The combination of crispy dosa, spiced potato masala, and melting butter is heavenly.
• Customizable: You can adjust the spice level, butter quantity, and even the type of stuffing.
• Perfect for Any Time: Be it breakfast, lunch, or dinner, this dish is filling and satisfying.
• Crowd-Pleaser: Kids love the buttery crispness, and adults enjoy the bold South Indian flavors.

Why It’s a Must-Try Dish

If you’ve never tasted a Butter Masala Dosa, you’re missing out on one of the finest street food experiences India has to offer. It brings together comfort, tradition, and indulgence in one crisp, golden crepe. It’s a must-try for anyone who loves Indian cuisine or is exploring vegetarian cooking.

Preparation & Cooking Time

• Preparation Time: 20 minutes (excluding dosa batter fermentation)
• Cooking Time: 25 minutes
• Total Time: 45 minutes

Note: If you’re using pre-made or store-bought dosa batter, it reduces time significantly.

Calories Information (Per Serving)

• Calories: Approximately 380–450 kcal
• Carbs: 45g
• Protein: 7g
• Fat: 20g
• Fiber: 4g

Values are approximate and can vary based on butter quantity and exact ingredients.

Ingredients

For Dosa Batter (or use pre-made batter)

• 1 cup parboiled rice
• 1/4 cup urad dal (split black gram)
• 2 tbsp poha (flattened rice)
• Salt to taste
• Water, as needed
• Oil or ghee, for greasing

For Potato Masala Filling

• 3 medium potatoes, boiled & mashed
• 1 medium onion, thinly sliced
• 2 green chilies, chopped
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder
• 1-inch ginger, finely chopped
• 8-10 curry leaves
• 1 tbsp oil
• Salt to taste
• 1 tbsp chopped coriander leaves
• 1 tsp lemon juice (optional)

For Butter Masala Dosa

• Dosa batter (ready)
• 2 tbsp butter (per dosa, adjust to taste)
• Chutney or sambar for serving

Step-by-Step Method

Step 1: Prepare the Dosa Batter

1. Soak rice, urad dal, and poha in water for 4–5 hours.
2. Drain and blend into a smooth batter with enough water.
3. Cover and ferment overnight (8–12 hours) in a warm place.
4. Add salt before using.

(Skip this step if using store-bought batter.)

Step 2: Make the Potato Masala

1. Heat oil in a pan. Add mustard seeds and let them splutter.
2. Add cumin seeds, curry leaves, ginger, and green chilies.
3. Add sliced onions and sauté until translucent.
4. Stir in turmeric powder and mashed potatoes.
5. Add salt and cook for 2–3 minutes.
6. Finish with lemon juice and coriander leaves.
7. Set aside.

Step 3: Make the Butter Masala Dosa

1. Heat a non-stick or cast iron tawa (griddle) over medium-high heat.
2. Pour a ladleful of batter onto the center, spread in a circular motion to form a thin crepe.
3. Drizzle some butter around the edges and a bit on top.
4. Once the dosa starts crisping, spread 2 tbsp of prepared potato masala in the center.
5. Add another dollop of butter on top for extra richness.
6. Fold the dosa into a roll or half-moon shape.
7. Serve hot.

How to Serve Butter Masala Dosa

• Serve hot with:
  • Coconut chutney
  • Tomato chutney
  • Green chutney
  • Spicy sambar

Garnish with a little butter on top and chopped coriander. Serve immediately for the best texture and taste.

Tips & Variations

Tips:

• Use a well-fermented batter for crisp dosas.
• Don’t use too much batter — thin dosas get crispier.
• Always preheat the pan well before pouring the batter.
• Wipe the pan with a wet cloth between dosas to avoid sticking.

Variations:

• Cheese Butter Masala Dosa: Add grated cheese with the masala.
• Paneer Masala Dosa: Replace or mix potato with paneer bhurji.
• Spicy Version: Spread red chutney on the dosa before adding filling.
• Mysore Style: Use Mysore chutney instead of plain butter.

Freezing & Storage

Dosa Batter:

• Store leftover batter in an airtight container in the fridge for up to 4 days.
• Can be frozen for up to 1 month. Thaw in fridge overnight before using.

Potato Masala:

• Can be stored in fridge for 2–3 days.
• Not ideal for freezing due to texture changes.

Assembled Dosa:

• Best consumed fresh. Once made, dosas lose crispness quickly and don’t reheat well.

Special Equipment Needed

• Non-stick or cast iron dosa tawa (flat griddle)
• Large flat spatula
• Blender (for batter)
• Mixing bowls
• Ladle

FAQ (Frequently Asked Questions)

Q: Can I use store-bought dosa batter?

A: Absolutely! It saves time and works perfectly.

Q: Is Butter Masala Dosa vegan?

A: No, due to butter. But it can be made vegan by using plant-based butter or oil.

Q: Can I make the potato masala in advance?

A: Yes! Prepare and refrigerate for up to 2 days. Reheat before using.

Q: Why is my dosa sticking to the pan?

A: The pan might not be hot enough or too oily. Use a well-seasoned tawa and regulate heat.

Q: Can I make it gluten-free?

A: Yes, traditional dosa batter is naturally gluten-free.

Conclusion

Butter Masala Dosa is not just food — it’s an experience. The sizzling sound as butter hits the hot tawa, the aroma of spices in the potato filling, and the golden crisp edges make it a must-try for any food enthusiast. It strikes the perfect balance between indulgence and tradition. Whether you’re new to South Indian cuisine or a lifelong fan, this dosa deserves a spot on your plate.

So, roll up your sleeves, heat up that griddle, and treat yourself to this crispy, buttery, spicy delight. You won’t regret it!