Gujarati-style Masala Dosa

Gujarati-style Masala Dosa is a popular South Indian dish with a Gujarati twist. It is a crispy, savory crepe filled with a spiced potato filling, served with coconut chutney and sambar.

Gujarati-style Masala Dosa

Ingredients

  • 2 cups rice flour
  • 1/2 cup urad dal (split black lentils)
  • 1/2 teaspoon fenugreek seeds
  • 3 medium potatoes, boiled and mashed
  • 1 onion, finely chopped
  • 2 green chilies, finely chopped
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • Oil for cooking

Instructions

  1. Soak the rice flour, urad dal, and fenugreek seeds in water for 4-5 hours.
  2. Grind the soaked mixture into a smooth batter and let it ferment for 8-10 hours.
  3. In a pan, heat oil and add mustard seeds and cumin seeds. Once they splutter, add chopped onions and green chilies. Sauté until onions are translucent.
  4. Add turmeric powder, red chili powder, and garam masala. Mix well and cook for 2-3 minutes.
  5. Add the mashed potatoes and salt. Mix until well combined. Remove from heat and let the filling cool.
  6. To make dosa, heat a non-stick pan and pour a ladleful of batter. Spread it in a circular motion to form a thin crepe. Drizzle oil around the edges and cook until crispy.
  7. Place a portion of the potato filling in the center of the dosa. Fold the dosa over the filling and serve hot with coconut chutney and sambar.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
50g
Protein
8g
Fat
7g

Supplies

Non-stick pan Ladle Mixing bowls

Tools

Grinder Pan Knife Cutting board

Serving suggestions

Serve the Gujarati-style Masala Dosa hot with coconut chutney, sambar, and a side of crispy papad.

Tips & tricks

For a crispier dosa, sprinkle a few drops of oil over the dosa while cooking.

Cost

$10