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Masala Dosa with Spiced Potato Filling
Indian

Masala Dosa with Spiced Potato Filling

A South Indian classic, Masala Dosa is a crispy crepe made from fermented rice and lentil batter, filled with a spiced potato mixture. This intricate dish requires patience and skill but rewards you with layers of complex flavors that are perfect for breakfast.

Total Time1 minute
Servings4
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
12
Protein
65
Carbs
15
Fat
8
Fiber
0g
Sodium
Ingredients
  • 1 cup rice
  • 1/3 cup split urad dal (black gram)
  • 1/3 cup fenugreek seeds
  • 1 tsp salt
  • Water (as needed)
  • 2 large potatoes (boiled and mashed)
  • 1 onion (finely chopped)
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 green chilies (finely chopped)
  • 1 tsp turmeric powder
  • 2 tbsp oil
  • Cilantro (chopped, for garnish)
  • Coconut chutney (for serving)
  • Sambar (for serving)
Instructions
  1. 1Soak rice, urad dal, and fenugreek seeds in water for at least 6 hours (or overnight).
  2. 2Drain and blend the soaked ingredients with a little water to make a smooth batter. The consistency should be pourable but thick.
  3. 3Transfer the batter to a bowl, cover, and let it ferment in a warm place for 8-12 hours until it doubles in volume and becomes fluffy.
  4. 4In a pan, heat oil and add mustard seeds; let them crackle. Then add cumin seeds, chopped onion, green chilies, and sauté until onions are translucent.
  5. 5Add turmeric powder and mashed potatoes. Mix well, and season with salt. Cook for a few minutes, then garnish with cilantro. Set aside.
  6. 6Heat a non-stick pan or griddle over medium heat. Pour a ladleful of batter onto the center and spread in a circular motion to form a thin crepe.
  7. 7Drizzle a little oil around the edges and cook until the bottom is golden brown. Place a spoonful of potato filling in the center and fold the dosa in half or roll it up.
  8. 8Serve hot with coconut chutney and sambar.
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