Masala Dosa

Name: Masala Dosa
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 cups dosa rice (short-grain), soaked overnight, drained; 1/2 cup urad dal (split black lentils), soaked overnight, drained; 1 cup potato, boiled, peeled, diced; 1/2 cup onion, finely diced; 1 green chili, minced; 2 tsp fresh ginger, minced; 1/2 tsp mustard seeds; 1/4 tsp chana dal (split chickpeas); 10 fresh curry leaves; 1/4 tsp turmeric powder; to taste salt; 2.5 tbsp oil for cooking; 3/4 cup water; 1/4 tsp fenugreek seeds (methi)

Crispy rice-lentil crepe filled with spiced potato and onion. A beloved South Indian breakfast that's golden, savory, and deeply satisfying.

55 minMediumServes 4380 cal/serving

IndianBreakfastStovetopVegetarian

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Ingredients

1.5 cups dosa rice (short-grain), soaked overnight, drained
1/2 cup urad dal (split black lentils), soaked overnight, drained
1 cup potato, boiled, peeled, diced
1/2 cup onion, finely diced
1 green chili, minced
2 tsp fresh ginger, minced
1/2 tsp mustard seeds
1/4 tsp chana dal (split chickpeas)
10 fresh curry leaves
1/4 tsp turmeric powder
to taste salt
2.5 tbsp oil for cooking
3/4 cup water
1/4 tsp fenugreek seeds (methi)

Instructions

1

Blend 1.5 cups soaked overnight, drained dosa rice (short-grain) and 1/2 cup soaked overnight, drained urad dal (split black lentils) with 3/4 cup water to a smooth batter. Let it ferment at room temperature for 8 hours or overnight until bubbly.
2

Boil and dice 1 cup potato. Set aside.
3

Heat 2.5 tbsp oil in a skillet. Add 1/2 tsp mustard seeds and let it crackle for 15 seconds.
4

Add 1/4 tsp chana dal (split chickpeas) and cook for 10 seconds, then add 10 fresh curry leaves and 1 minced green chili. Cook for 10 seconds.
5

Add 1/2 cup finely diced onion and 2 tsp minced fresh ginger. Sauté for 1 minute.
6

Add the potato, 1/4 tsp turmeric powder, and to taste salt. Mix gently and set aside. This is the filling.
7

Heat a non-stick skillet or dosa pan over medium-high heat and lightly oil it.
8

Pour a ladleful of batter onto the pan and quickly spread it outward into a thin circle using the bottom of the ladle.
9

Drizzle oil around the edges and cook for about 2 minutes until the bottom is golden and crispy.
10

Spoon the filling onto one half of the dosa.
11

Fold the dosa in half and slide onto a plate.
12

Repeat with remaining batter. Serve hot with sambar and coconut chutney.

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Questions

How long does Masala Dosa take?

As written, 55 minutes: 20 of prep and 35 of cooking. The longest single stretch is the hands-off wait in step 1, overnight, or about 8 hours. That wait sits outside the stated prep and cook times, so plan around it.

How do I know when Masala Dosa is done?

Go by the cues in the method rather than the clock. Step 9: cook until the bottom is golden and crispy.

What can I use instead of curry leaves in Masala Dosa?

The entry for Masala Dosa calls for 10 fresh curry leaves. In its place: Nothing matches them. Leave them out, or add a bay leaf and a strip of lime zest for a different but pleasant aroma.

How hot is Masala Dosa?

Moderately. The heat in Masala Dosa comes from 1 green chili, minced. For a milder plate, remove the seeds and ribs from the chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How do I store and reheat Masala Dosa?

Refrigerate what is left of Masala Dosa within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

Salted Lassi drink
Garlic Naan side
Pomegranate Blueberry Antioxidant Smoothie drink

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