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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
Masala Dosa
indiansouth indianvegetarianbreakfastfermented

Ingredients

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Instructions

  1. Step 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. Step 2

    Add salt and let the batter ferment at room temperature for 8 hours or overnight until light and fluffy.

  3. Step 3

    Boil potatoes until tender, peel, and cut into small cubes.

  4. Step 4

    Heat oil in a skillet over medium heat. Add mustard seeds and let them splutter, then add chana dal and curry leaves.

  5. Step 5

    Add ginger, green chili, and onion. Sauté until onion turns golden.

  6. Step 6

    Add potato cubes, turmeric powder, and salt. Mix well and cook for 2 minutes. Set aside and keep warm.

  7. Step 7

    Heat a non-stick dosa tawa or crepe pan over medium-high heat until very hot.

  8. Step 8

    Spread 0.5 cup batter thinly on the hot surface in a circular motion from center outward.

  9. Step 9

    Drizzle 0.5 teaspoon ghee around the edges and cook for 1-2 minutes until the bottom is golden and crispy.

  10. Step 10

    Flip carefully and cook the other side for 30 seconds until light brown.

  11. Step 11

    Remove to a plate and spoon 3 tablespoons of masala filling along the center of the dosa.

  12. Step 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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