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.
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
- Soak the rice flour, urad dal, and fenugreek seeds in water for 4-5 hours.
- Grind the soaked mixture into a smooth batter and let it ferment for 8-10 hours.
- 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.
- Add turmeric powder, red chili powder, and garam masala. Mix well and cook for 2-3 minutes.
- Add the mashed potatoes and salt. Mix until well combined. Remove from heat and let the filling cool.
- 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.
- 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