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

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.

Questions

How long does Masala Dosa keep?

Refrigerate leftovers within two hours and eat them 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.

Can I halve or double Masala Dosa?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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