Masala Dosa is a popular South Indian dish featuring a crispy fermented rice and lentil crepe filled with a spiced potato mixture. Served hot with coconut chutney and tangy sambar, it’s a perfect blend of crunch and spice. The dosa batter is fermented overnight for enhanced flavor, while the filling is gently sautéed with mustard seeds and curry leaves. This comforting and savory dish is ideal for breakfast or brunch, delivering a satisfying and authentic taste of South Indian cuisine in every bite.
Masala Dosa
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Cook Time
1 hour 30 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- rice – 2 Cups
- Urad Dal – 1 Cup
- Fenugreek Seeds – 1 Tsp
- Potato – 3 Medium
- Onion – 2 Medium
- Mustard Seeds – 1 Tsp
- Curry Leaves – 10 Leaves
- Green Chili – 2 Pieces
- Asafoetida – 1 Pinch
- Salt – 1 Tsp
- Oil – 3 Tbsp
Nutrition
Per Serving
320 Kcal
Calories
55 g
Carbohydrates
9 g
Protein
8 g
Fat
220 Mg
Sodium
2 Mg
Iron
Directions
Step 1
Soak the rice and urad dal with fenugreek seeds in water for 6 hours.
Step 2
Grind the soaked ingredients into a smooth batter and let it ferment overnight in a warm place.
Step 3
Boil the potatoes until tender, peel, and mash them lightly. Set aside.
Step 4
Heat oil in a pan, add mustard seeds, and let them splutter. Add curry leaves, chopped green chili, and asafoetida.
Step 5
Add sliced onions and sauté until translucent. Then add mashed potatoes and salt. Mix well and cook for 5 minutes.
Step 6
Heat a non-stick pan or griddle and pour a ladle of batter. Spread it thin in a circular motion.
Step 7
Drizzle some oil around the edges and cook until the dosa becomes golden and crispy.
Step 8
Place a portion of the potato filling on one side of the dosa.
Step 9
Fold the dosa over the filling.
Step 10
Repeat the process with the remaining batter and filling to make more dosas.
Step 11
Serve hot with coconut chutney and sambar for a complete meal.
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