Masala Dosa (crispy Masala Dosa)

Masala Dosa is a popular South Indian dish made from fermented rice and lentil batter, filled with a spiced potato filling, and served with coconut chutney and sambar. This crispy dosa is a delicious and satisfying meal that can be enjoyed for breakfast, lunch, or dinner.

Masala Dosa (crispy Masala Dosa)

Ingredients

  • 2 cups rice
  • 1 cup urad dal (black gram lentils)
  • 1/2 teaspoon fenugreek seeds
  • 3-4 medium potatoes, boiled and mashed
  • 1 onion, finely chopped
  • 2-3 green chilies, finely chopped
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon asafoetida (hing)
  • Curry leaves
  • Oil for cooking
  • Salt to taste

Instructions

  1. Rinse the rice, urad dal, and fenugreek seeds. Soak them in water for 4-5 hours.
  2. Grind the soaked ingredients into a smooth batter. Ferment the batter overnight or for 8-10 hours.
  3. Heat oil in a pan, add mustard seeds, cumin seeds, and curry leaves. Sauté until the seeds crackle.
  4. Add chopped onions and green chilies. Sauté until the onions turn golden brown.
  5. Add turmeric powder, asafoetida, and mashed potatoes. Mix well and cook for 2-3 minutes. Add salt to taste.
  6. Heat a non-stick pan, pour a ladleful of batter, and spread it in a circular motion to make a thin dosa. Drizzle oil on the edges and cook until crispy.
  7. Place a portion of the potato filling in the center of the dosa. Fold the dosa 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
250 per serving
Carbohydrates
45g
Protein
6g
Fat
5g

Supplies

Mixing bowls Non-stick pan Spatula

Tools

Grinder or blender

Serving suggestions

Serving suggestions: Serve hot with coconut chutney and sambar.

Tips & tricks

Tips: Make sure the dosa batter is well-fermented for a delicious flavor and crispy texture.

Cost

$10