Masala Dosa
Masala Dosa is South India's signature crepe: a thin, crisp, fermented rice-and-lentil crepe wrapped around a spiced turmeric potato filling. Golden, crackly, and served with coconut chutney and sambar, it's a breakfast icon.
By YumYum Editorial · Indian
Prep: 20 min · Cook: 45 min · Total: 65 min · Serves 4
Ingredients
- 3 cups dosa rice (or parboiled rice)
- 1 cup urad dal (split black gram, skinned)
- 1/2 tsp fenugreek seeds
- to taste Salt to taste
- to taste Oil, for cooking dosas
- 4 medium potatoes, boiled and mashed coarsely
- 2 tbsp oil or ghee (for filling)
- 1 tsp mustard seeds
- 1 tsp urad dal (for tempering)
- 1 tsp chana dal (for tempering)
- 10 curry leaves
- 2 green chilies, chopped
- 1 large onion, sliced
- 1/2 tsp turmeric powder
- 2 tbsp chopped fresh cilantro
Instructions
- Soak rice and fenugreek seeds together, and urad dal separately, in water for 5-6 hours.
- Grind urad dal into a smooth, light batter and rice into a slightly coarse batter; combine, add salt, and mix well.
- Ferment the batter in a warm place for 10-12 hours or overnight until it rises and turns bubbly.
- For the filling, heat oil in a pan and add mustard seeds, urad dal, and chana dal; fry until the dals turn golden.
- Add curry leaves, green chilies, and onion; sauté until the onion softens, about 5 minutes.
- Stir in turmeric and the mashed potatoes, season with salt, and mix well; cook 3-4 minutes to combine flavors, then stir in cilantro.
- Heat a flat griddle (tawa) over medium-high heat, lightly grease, and pour a ladleful of batter in the center, spreading outward in a thin circular motion.
- Drizzle a little oil around the edges and cook until the base is crisp and golden, 2-3 minutes; there's no need to flip.
- Spoon a line of potato filling onto one half of the dosa, fold over, and serve immediately with coconut chutney and sambar.