Masala Dosa
Crispy fermented rice and lentil crepes filled with spiced potato curry and served with sambar and coconut chutney. A South Indian breakfast classic that's naturally vegetarian and bursting with flavor.
- Total time
- 45 min
- Servings
- 2
- Calories
- 320
- Protein
- 9g
Ingredients
- 1.5 cups rice
- ¾ cup urad dal (white lentils)
- ¼ teaspoon fenugreek seeds
- 1 teaspoon salt
- 2.5 cups water
- 3 whole medium potatoes
- 1 medium onion, finely chopped
- 1 whole green chili, minced
- 1 teaspoon fresh ginger, minced
- 8 leaves curry leaves
- ½ teaspoon mustard seeds
- ½ teaspoon chana dal
- ½ teaspoon turmeric powder
- ½ teaspoon salt to taste
- 2 tablespoons vegetable oil
- ½ cup coconut chutney
- 1 cup sambar
- 1 tablespoon ghee or oil for cooking
Instructions
- 1
Soak rice and urad dal separately in water for 30 minutes. Drain and grind together with fenugreek seeds until smooth, adding water gradually to achieve a thick, creamy batter.
- 2
Add salt and let the batter ferment at room temperature for 8 hours or overnight until light and fluffy.
- 3
Boil potatoes until tender, peel, and cut into small cubes.
- 4
Heat oil in a skillet over medium heat. Add mustard seeds and let them splutter, then add chana dal and curry leaves.
- 5
Add ginger, green chili, and onion. Sauté until onion turns golden.
- 6
Add potato cubes, turmeric powder, and salt. Mix well and cook for 2 minutes. Set aside and keep warm.
- 7
Heat a non-stick dosa tawa or crepe pan over medium-high heat until very hot.
- 8
Spread 0.5 cup batter thinly on the hot surface in a circular motion from center outward.
- 9
Drizzle 0.5 teaspoon ghee around the edges and cook for 1-2 minutes until the bottom is golden and crispy.
- 10
Flip carefully and cook the other side for 30 seconds until light brown.
- 11
Remove to a plate and spoon 3 tablespoons of masala filling along the center of the dosa.
- 12
Fold the dosa in half or roll it into a cone shape. Serve immediately with warm sambar and coconut chutney on the side.
Tools you’ll need
- two mixing bowls
- wet grinder or blender
- 12-inch non-stick dosa tawa or crepe pan
- large mixing spoon or ladle
- large pot for boiling
- medium skillet
- spatula
- measuring cups and spoons
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