Indian

Masala Dosa

Name: Masala Dosa
Total time: 720 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 cups Idli rice; 1 cup Urad dal (split black gram); 1/2 tsp fenugreek seeds; 3 large potatoes (boiled and mashed); 2 large onions (sliced); 1 tsp mustard seeds

A popular South Indian crispy crepe made from a fermented batter, filled with potato curry.

720 minutes

Serves 4

Breakfast/Lunch

Contains common allergens

mustard

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Instructions

6 steps

1
Soak and Grind: Soak the rice, urad dal, and fenugreek seeds in separate bowls with water for at least 6 hours. Drain. Grind the dal to a fluffy, smooth paste, and the rice to a slightly gritty paste.

2
Ferment the Batter: Mix the rice and dal batters together with 1 tsp of salt. Cover and place in a warm area to ferment for 8-12 hours until the batter has risen and is bubbly and airy.
3
Prepare Potato Filling (Aloo Masala): Heat 2 tbsp oil in a pan. Splutter 1 tsp mustard seeds and 1 tbsp chana dal. Add sliced onions, green chilies, and curry leaves. Sauté until onions are translucent.
4
Finish the Filling: Stir in 1/2 tsp turmeric and salt. Add the mashed potatoes and mix thoroughly. Turn off the heat and garnish with fresh cilantro.
5
Make the Dosa: Heat a cast-iron tawa (griddle) over medium-high heat. Lightly oil it, then wipe off excess. Pour a ladle of fermented batter in the center and quickly spread it outward in a circular motion to form a thin, large crepe.
6
Cook and Stuff: Drizzle a little ghee or oil around the edges. Cook until the bottom is crispy and golden brown. Place a generous scoop of the potato filling in the center, fold the dosa over it, and serve hot with sambhar and coconut chutney.

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