Masala Dosa
Masala dosa is a paper-thin crispy crepe made from fermented rice and lentil batter, filled with a savory spiced potato mixture. It is a beloved South Indian breakfast that is naturally gluten-free and bursting with complex fermented flavor.
A crispy fermented rice crepe stuffed with spiced potato filling, a cornerstone of South Indian cuisine.
Nutrition per serving
Ingredients
Batter
Filling
Spices
Aromatics
Instructions
Ferment the Batter
Drain the soaked rice and urad dal separately. Grind each to a smooth batter using minimal water and then combine them together. Add salt and mix well. Transfer to a large container and allow it to ferment at room temperature for 8 to 10 hours until the batter doubles in volume and smells pleasantly sour.
Make the Potato Filling
Heat 2 tablespoons of oil in a pan over medium heat. Add mustard seeds and wait for them to pop. Add curry leaves and sliced onion and cook for 8 minutes until softened. Add the mashed potatoes with turmeric and salt and stir to combine. Cook for 3 minutes and set aside.
Cook the Dosa
Heat a flat cast iron griddle or non-stick pan over high heat until very hot. Reduce to medium and pour a ladleful of batter in the center. Using the back of the ladle, spread it in circular motions into a very thin crepe. Drizzle a teaspoon of oil around the edges and cook for 2 to 3 minutes until the edges lift and the bottom is golden and crispy.
Fill and Fold
Place 2 to 3 tablespoons of potato filling along the center of the dosa while it is still on the pan. Fold one side over the filling to create a cylinder or fold both sides in. Slide onto a plate and serve immediately with coconut chutney and sambar. Dosas do not reheat well so serve them straight from the pan.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.