Indian Masala Dosa
Masala dosa is a crispy fermented crepe from South India filled with a spiced potato and onion mixture called aloo masala. It is served with coconut chutney and sambar, making it one of the most iconic and beloved breakfasts in Indian cuisine.
A golden and crispy South Indian fermented rice crepe filled with spiced potato masala.
Nutrition per serving
Ingredients
main
filling
seasoning
cooking
Instructions
Make the Potato Filling
Heat one tablespoon of oil in a skillet over medium heat. Add the mustard seeds and wait for them to pop, then add the sliced onion and cook for five minutes until golden. Stir in the turmeric and mashed potatoes, mix well, and season generously with salt. Set the filling aside.
Heat and Prepare the Griddle
Heat a flat griddle or non-stick pan over medium-high heat until very hot. Lightly grease the surface with oil and wipe with a folded paper towel. A properly heated griddle is essential to achieving a thin, crispy dosa.
Spread and Cook the Dosa
Pour a ladleful of dosa batter onto the center of the griddle and immediately spread it outward in a circular motion using the back of the ladle to form a thin round crepe. Drizzle a little oil around the edges. Cook for two to three minutes until the edges lift and the surface turns golden and crispy.
Fill and Fold
Place a generous spoonful of the potato masala along the center of the dosa. Fold one side over the filling to form a half-moon or roll shape. Slide onto a plate and serve immediately with coconut chutney and sambar on the side.
Substitutions
Common mistakes
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