Masala Dosa

Crispy fermented rice-lentil crepe filled with spiced potato filling, served with coconut chutney and sambar — a South Indian icon.

Nutrition per serving

• 3 cupsDosa batter (rice & urad dal)
• 4 mediumPotatoes
• 1 largeOnion
• 1 tspMustard seeds
• 10Curry leaves
• 3Green chilies
• 1/2 tspTurmeric
• 1 inchGinger
• for cookingOil
• to tasteSalt

1. 1

   Boil and roughly mash potatoes. Keep them chunky.

2. 2

   Heat oil, add mustard seeds. When they pop, add curry leaves and green chilies.

3. 3

   Add sliced onion, sauté until translucent. Add turmeric and ginger.

4. 4

   Add mashed potatoes, salt, and mix well. Cook 3 minutes. Set filling aside.

5. 5

   Heat a flat griddle (tawa) on medium-high heat. Sprinkle water and wipe dry.

6. 6

   Pour a ladleful of dosa batter in the center, spread in circular motion to make a thin crepe.

7. 7

   Drizzle oil around edges. Cook until bottom is golden and crispy.

8. 8

   Place potato filling in the center, fold dosa over.

9. 9

   Serve immediately with coconut chutney and hot sambar.

💡 Tips for Masala Dosa

• • Prepare ingredients the night before for a quicker morning routine.
• • Rinse rice under cold water until clear to remove excess starch.

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