Masala Dosa
Indulge in the irresistible flavors of South India with this authentic Masala Dosa recipe, a crispy, golden rice-and-lentil crepe stuffed with a spiced potato filling that's bursting with flavor. Perfectly fermented batter creates a delicate crunch, while the richly seasoned filling combines aromatic mustard seeds, cumin, curry leaves, and turmeric for a tantalizing bite. With its combination of vibrant spices, creamy potatoes, and fresh coriander, this iconic dish is a breakfast or brunch classic that pairs beautifully with tangy coconut chutney and piping-hot sambar. Whether you're recreating cherished memories or exploring new culinary territories, Masala Dosa is the ultimate treat for lovers of Indian cuisine. Perfect for vegetarians and gluten-free diners!
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Recipe Information
Ingredients
- 1.5 cups Rice
- 0.5 cups Urad dal (split black gram)
- 0.25 teaspoons Fenugreek seeds
- 1.5 teaspoons Salt
- 3 large Potatoes
- 1 medium Onion
- 2 Green chilies
- 1 inch Ginger
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Mustard seeds
- 0.5 teaspoons Cumin seeds
- 1 tablespoon Chana dal
- 3 tablespoons Oil
- 8 Curry leaves
- 2 tablespoons Coriander leaves
- as needed Water
Instructions
Rinse 1.5 cups of rice and 0.5 cup of urad dal along with 0.25 teaspoons of fenugreek seeds in water. Soak them separately for at least 4-6 hours.
After soaking, drain the water and grind the urad dal and fenugreek seeds with approximately 1 cup of water to a smooth and fluffy batter.
Grind the rice with around 1/2 cup of water to a smooth batter and mix both batters together in a large bowl.
Add salt to taste, mix well, and allow the batter to ferment overnight or for 8-12 hours until it doubles in volume.
Boil and peel 3 large potatoes, then mash them coarsely.
Heat 2 tablespoons of oil in a pan. Add 0.5 teaspoons mustard seeds, 0.5 teaspoons cumin seeds, and 1 tablespoon chana dal, and sauté until the dal is golden.
Add one finely chopped onion, 2 slitted green chilies, and a 1-inch piece of grated ginger. Sauté until the onions are translucent.
Stir in 0.5 teaspoons turmeric and the coarsely mashed potatoes. Add salt to taste. Mix well and cook for another 5 minutes before adding chopped coriander leaves.
For the dosa, heat a flat non-stick pan or tava. Pour a ladleful of the fermented batter in the center and spread it outward in a circular motion to make a thin crepe.
Drizzle a little oil around the edges of the dosa and cook for about 2-3 minutes until the edges start lifting from the pan.
Place 2-3 tablespoons of the prepared potato masala filling in the center of the dosa and fold it over.
Remove from the pan and serve hot with chutney and sambar.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 758 mg | 33% | |
| Total Carbohydrate | 75.6 g | 28% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 4.2 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1133 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
