Masala Dosa with Coconut Chutney South Indian Savory Crepes with Filling
Delight in the aromatic flavors of South India with this Masala Dosa with Coconut Chutney recipe, a quintessential dish combining crisp, golden-brown savory crepes and a spiced potato filling. Made from fermented rice and urad dal batter, these dosas achieve the perfect balance of lightness and crunch, while the turmeric-kissed potato masala adds a warm, fragrant twist. Paired with a creamy, tangy coconut chutney infused with roasted chana dal and a touch of tamarind, this dish is a celebration of vibrant spices and textures. Perfect for a hearty breakfast or a satisfying dinner, this traditional recipe provides step-by-step instructions to recreate an authentic South Indian culinary experience at home. Whether you’re a seasoned cook or new to Indian cuisine, this recipe will guide you in crafting a comforting, flavor-packed meal.
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Recipe Information
Ingredients
- 1.5 cups Parboiled rice
- 0.5 cups Raw rice
- 0.5 cups Urad dal (split black gram)
- 1 teaspoons Fenugreek seeds
- 2 teaspoons Salt
- 2 cups Water
- 4 medium Potatoes
- 1 large Onion
- 2 small Green chilies
- 1 teaspoon Ginger
- 1 sprig Curry leaves
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Mustard seeds
- 3 tablespoons Vegetable oil
- 1 cup Coconut
- 2 tablespoons Roasted chana dal
- 1 small Green chili (for chutney)
- 1 teaspoon Tamarind pulp
- 1 teaspoon Salt (for chutney)
- 0.5 cups Water (for chutney)
- 1 teaspoon Coconut oil
Instructions
1. Rinse parboiled rice, raw rice, urad dal, and fenugreek seeds in water, then soak them together in water for 6 hours.
2. Drain the soaked mixture and grind it into a smooth batter with 2 cups of water using a blender. The batter should have a pancake-like consistency.
3. Transfer the batter to a large bowl, mix in 1 teaspoon of salt, cover, and let it ferment in a warm place for 8-10 hours or overnight.
4. Boil the potatoes until tender, peel and mash them, and set aside.
5. Heat 2 tablespoons of vegetable oil in a pan, add mustard seeds, and let them splutter. Then add curry leaves, finely chopped onion, green chilies, and ginger; sauté until the onions are translucent.
6. Add turmeric powder and the mashed potatoes to the pan, mix well, and season with 1 teaspoon of salt. Cook for 2-3 minutes. Remove from heat and set the potato masala filling aside.
7. Prepare the coconut chutney by blending grated coconut, roasted chana dal, green chili, tamarind pulp, 1 teaspoon of salt, and 0.5 cups of water to a smooth paste.
8. For tempering the chutney, heat 1 teaspoon of coconut oil, add mustard seeds and curry leaves until they crackle, then pour it over the chutney and mix well.
9. Heat a non-stick pan or dosa tawa on medium heat and grease lightly with oil. Pour a ladleful of batter in the center and spread it out in a circular motion to form a thin crepe.
10. Drizzle a few drops of oil around the edges and cook until the dosa turns golden and crispy. Place a portion of the potato masala filling in the center and fold the dosa over it.
11. Repeat with the remaining batter and filling. Serve hot dosas with coconut chutney on the side.
Nutrition Facts
Calories |
748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1607 mg | 70% | |
| Total Carbohydrate | 102.5 g | 37% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 8.2 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1290 mg | 27% | |
*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.
