Masala dosa is a popular South Indian dish that consists of a fermented crepe made from rice batter and black lentils. The word “masala” refers to a mixture of spices, and “dosa” is the thin, crispy pancake-like base. The dosa is typically served with a filling of spiced mashed potatoes, and it is often accompanied by various chutneys (such as coconut chutney) and sambar (a lentil-based vegetable stew with tamarind broth).
Masala Dosa
4
servings30
minutesMasala dosa is a beloved breakfast or brunch item in South India and has gained popularity in other parts of the country and around the world. It is known for its delicious combination of textures and flavors, with the crispy dosa complementing the flavorful and aromatic potato filling.
Ingredients
- For Dosa Batter:
1 cup urad dal (black gram)
2 cups rice
1/2 cup poha (flattened rice)
Water for soaking and grinding
Salt to taste
- For Potato Masala Filling:
4-5 medium-sized potatoes, boiled and mashed
1 large onion, finely chopped
2-3 green chilies, finely chopped
1/2 inch ginger, grated
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
A pinch of asafoetida (hing)
1/2 teaspoon turmeric powder
A few curry leaves
2 tablespoons oil
Salt to taste
Fresh coriander leaves, chopped (for garnish)
Directions
- Rinse urad dal and rice separately. Soak them along with poha in water for 4-6 hours.
- Grind urad dal and rice separately with enough water to make a smooth batter.
- Mix both batters, add salt, and allow it to ferment overnight or for 8-12 hours.
- Heat oil in a pan, add mustard seeds, cumin seeds, and asafoetida. Let them splutter.
- Add chopped onions, green chilies, grated ginger, and curry leaves. Saute until onions are golden brown.
- Add mashed potatoes, turmeric powder, and salt. Mix well and cook for a few minutes. You can also add a squeeze of lemon juice for extra flavor.
- Garnish with chopped coriander leaves. The potato masala filling is ready.
- Heat a non-stick griddle or dosa pan. Once hot, sprinkle a few drops of water to check if it’s ready.
- Pour a ladle of dosa batter in the center of the pan and spread it in a circular motion to make a thin dosa.
- Place a portion of the potato masala filling in the center of the dosa.
- Fold the dosa over the filling, creating a semi-circle or roll it into a cylindrical shape. Cook until the dosa becomes crispy and golden brown.
- Serve masala dosa hot with coconut chutney and sambar.
