Recipe
Masala Dosa
The Story
Masala Dosa is South India’s most famous export — a paper-thin, crisp
rice-and-lentil crepe wrapped around a spiced potato filling. Getting the
batter fermentation right takes patience, but the result is worth every
hour of waiting.
- Dosa batter (rice & urad dal, fermented) 4 cups
- Potatoes 4, boiled and mashed
- Onion 1, sliced
- Mustard seeds 1 tsp
- Curry leaves 8-10
- Green chili 2, chopped
- Turmeric powder 1/2 tsp
- Oil as needed
- Salt to taste
-
1
Heat oil in a pan, add mustard seeds and let them splutter.
-
2
Add curry leaves, green chilies, and sliced onion, saute until soft.
-
3
Add turmeric powder and mashed potatoes, mix well and cook for 5 minutes. This is your potato filling.
-
4
Heat a flat griddle, pour a ladle of dosa batter and spread it into a thin circle.
-
5
Drizzle oil around the edges and cook until the base turns golden and crisp.
-
6
Place a portion of the potato filling in the center and fold the dosa over.
-
7
Serve hot with coconut chutney and sambar.
No photos yet — be the first to share one!
Made this dish? Share a photo of it!
No Comments Yet
Be the first to share your thoughts on this recipe!