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.
Soak rice, urad dal, and fenugreek seeds in water for at least 6 hours (or overnight).
Drain and blend the soaked ingredients with a little water to make a smooth batter. The consistency should be pourable but thick.
Transfer 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.
In 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.
Add turmeric powder and mashed potatoes. Mix well, and season with salt. Cook for a few minutes, then garnish with cilantro. Set aside.
Heat 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.
Drizzle 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.
Serve hot with coconut chutney and sambar.
Tell us your preferences and we will create a personalized Masala Dosa with Spiced Potato Filling for you