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.
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
- Rinse the rice, urad dal, and fenugreek seeds. Soak them in water for 4-5 hours.
- Grind the soaked ingredients into a smooth batter. Ferment the batter overnight or for 8-10 hours.
- Heat oil in a pan, add mustard seeds, cumin seeds, and curry leaves. Sauté until the seeds crackle.
- Add chopped onions and green chilies. Sauté until the onions turn golden brown.
- Add turmeric powder, asafoetida, and mashed potatoes. Mix well and cook for 2-3 minutes. Add salt to taste.
- 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.
- 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