Masala Dosa
Crispy rice-lentil crepe filled with spiced potato and onion. A beloved South Indian breakfast that's golden, savory, and deeply satisfying.
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
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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.
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2
Boil and dice 1 cup potato. Set aside.
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3
Heat 2.5 tbsp oil in a skillet. Add 1/2 tsp mustard seeds and let it crackle for 15 seconds.
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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.
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5
Add 1/2 cup finely diced onion and 2 tsp minced fresh ginger. Sauté for 1 minute.
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6
Add the potato, 1/4 tsp turmeric powder, and to taste salt. Mix gently and set aside. This is the filling.
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7
Heat a non-stick skillet or dosa pan over medium-high heat and lightly oil it.
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8
Pour a ladleful of batter onto the pan and quickly spread it outward into a thin circle using the bottom of the ladle.
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9
Drizzle oil around the edges and cook for about 2 minutes until the bottom is golden and crispy.
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10
Spoon the filling onto one half of the dosa.
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11
Fold the dosa in half and slide onto a plate.
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12
Repeat with remaining batter. Serve hot with sambar and coconut chutney.