Masala Dosa
Classic South-Indian crepe made from fermented rice-lentil batter, filled with spiced potato curry. Healthy, gluten-free, and easy to cook at home.
Ingredients
Equipment
Method
- Wash and soak rice, urad dal and fenugreek seeds in enough water for at least 4–6 hours (or overnight). Drain and grind into a smooth batter adding little water. The consistency should be like pancake batter. Cover and keep aside to ferment for 6–8 hours or overnight until batter rises and becomes slightly airy.
- Meanwhile, boil potatoes until soft. Peel, roughly mash or cube the potatoes and keep aside.
- Heat oil in a pan, add mustard seeds and let them crackle. Then add cumin seeds, curry leaves, chopped green chillies and sliced onions. Sauté until onions are soft and translucent.
- Add turmeric powder, green peas (if using), and cooked potatoes. Mix gently. Add a splash of water (about ¼ cup) to soften the mixture and stir. Add salt to taste. Cook for 2–3 minutes and keep the potato masala ready.
- Heat a non-stick tawa on medium heat. Pour a ladle of fermented batter and spread thin in a circular motion to form a dosa. Drizzle ½ tsp oil around the edges.
- Cook the dosa until the underside turns golden brown and crisp. Place a portion of potato masala in the centre, fold the dosa and remove from tawa.
- Repeat for remaining batter. Serve hot dosa immediately with coconut chutney or sambar of your choice.
Notes
For healthier version: use minimal oil for cooking dosa. Add more vegetables (carrot, peas, beans) in potato filling to increase fibre and micronutrients. Pair with vegetable-rich sambar or coconut chutney for complete meal.