Masala Dosa
Crispy, golden crepes stuffed with spiced potato and onion filling, served with coconut chutney and sambar. A South Indian vegetarian favorite that's naturally vegan and gluten-free when made with rice flour.
- Total time
- 35 min
- Servings
- 2
- Calories
- 420
- Protein
- 8g
Ingredients
- 1.5 cups rice flour
- ½ cup urad dal flour (or all-purpose flour)
- 1.75 cups water
- ½ teaspoon salt
- 2 whole medium potatoes
- 1 whole onion, small
- 1 tablespoon ginger-garlic paste
- 1 tablespoon combined chili powder, cumin, and mustard seeds (spice blend)
- ½ cup each coconut chutney (store-bought) and sambar (store-bought)
- 3 tablespoons oil for cooking
Instructions
- 1
In a medium bowl, whisk together rice flour, urad dal flour, and salt until well blended.
- 2
Slowly pour in water while whisking constantly until the mixture looks like thin pancake batter with no lumps.
- 3
Set the batter aside at room temperature for at least 10 minutes so the flours fully hydrate and the batter becomes slightly thinner.
- 4
Peel and cut potatoes lengthwise in half, then cut into 1/4-inch-thick half-moons so they cook quickly.
- 5
Dice the onion into 1/4-inch cubes (smaller than a pea), separating the layers so they don't clump.
- 6
Heat 1 tablespoon of oil in a 12-inch nonstick skillet over medium-high heat until it shimmers, about 60 seconds.
- 7
Add diced onion and ginger-garlic paste, stir constantly for 30 seconds until fragrant.
- 8
Add potato pieces and the spice blend, stir well to coat evenly.
- 9
Add 1/4 cup water, cover the pan, and cook over medium heat for 5 minutes, stirring once halfway through, until potatoes are just tender when pierced with a fork.
- 10
Uncover and cook for 1 more minute until any excess liquid evaporates and the mixture looks dry.
- 11
Remove the filling to a plate and wipe the skillet clean with a dry paper towel.
- 12
Add 1 tablespoon of oil to the clean skillet and heat over medium-high heat until it shimmers, about 60 seconds.
- 13
Pour 1/2 cup of batter into the center of the pan and immediately use the back of a wet ladle to spread it outward in a circular spiral into a thin crepe about 8 inches across.
- 14
Cook for 1 minute until the bottom surface turns golden brown and looks lacy around the edges.
- 15
Flip the dosa with a spatula and cook the other side for 30 seconds until light golden.
- 16
Slide the dosa onto a plate, spoon 2 tablespoons of the potato filling down the center, and roll it into a cylinder.
- 17
Repeat steps 12–16 with the remaining batter and filling to make one more dosa for your second serving.
- 18
Place each dosa on a plate and pour 1/4 cup of coconut chutney alongside it.
- 19
Pour 1/4 cup of sambar into a small bowl and place it next to the plate for dipping.
Tools you’ll need
- medium mixing bowl
- whisk
- 12-inch nonstick skillet
- wooden spoon or spatula
- small cutting board
- chef's knife
- measuring cups
- measuring spoons
- ladle (for spreading batter)
- paper towels
- small serving bowl
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