Masala Dosa

Masala Dosa, a beloved South Indian delicacy, blends crispy, golden crepes with a flavorful spiced potato filling, making it an irresistible dish for breakfast or brunch. This classic recipe starts with a perfectly fermented batter made from rice and urad dal, resulting in dosas that are light yet satisfyingly crisp. The masala filling is a fragrant mix of boiled potatoes, onions, and aromatic spices like cumin, turmeric, and mustard seeds, sautéed to perfection with curry leaves and green chilies. Served steaming hot with tangy coconut chutney and hearty sambar, Masala Dosa captures the essence of traditional Indian flavors. Whether you're a fan of Indian cuisine or looking to explore new tastes, this dish is a must-try for its perfect balance of textures and spices.

Nutriscore Rating: 78/100

Prep Time:240 mins

Cook Time:60 mins

Total Time:300 mins

Servings: 4

Ingredients

• 1.5 cups Rice
• 0.5 cups Urad dal (split black gram)
• 0.25 teaspoons Fenugreek seeds
• 1.5 teaspoons Salt
• 3 large Potatoes
• 1 medium Onion
• 2 Green chilies
• 1 inch Ginger
• 0.5 teaspoons Turmeric powder
• 0.5 teaspoons Mustard seeds
• 0.5 teaspoons Cumin seeds
• 1 tablespoon Chana dal
• 3 tablespoons Oil
• 8 Curry leaves
• 2 tablespoons Coriander leaves
• 0 as needed Water

Directions

Step 1

Rinse 1.5 cups of rice and 0.5 cup of urad dal along with 0.25 teaspoons of fenugreek seeds in water. Soak them separately for at least 4-6 hours.

Step 2

After soaking, drain the water and grind the urad dal and fenugreek seeds with approximately 1 cup of water to a smooth and fluffy batter.

Step 3

Grind the rice with around 1/2 cup of water to a smooth batter and mix both batters together in a large bowl.

Step 4

Add salt to taste, mix well, and allow the batter to ferment overnight or for 8-12 hours until it doubles in volume.

Step 5

Boil and peel 3 large potatoes, then mash them coarsely.

Step 6

Heat 2 tablespoons of oil in a pan. Add 0.5 teaspoons mustard seeds, 0.5 teaspoons cumin seeds, and 1 tablespoon chana dal, and sauté until the dal is golden.

Step 7

Add one finely chopped onion, 2 slitted green chilies, and a 1-inch piece of grated ginger. Sauté until the onions are translucent.

Step 8

Stir in 0.5 teaspoons turmeric and the coarsely mashed potatoes. Add salt to taste. Mix well and cook for another 5 minutes before adding chopped coriander leaves.

Step 9

For the dosa, heat a flat non-stick pan or tava. Pour a ladleful of the fermented batter in the center and spread it outward in a circular motion to make a thin crepe.

Step 10

Drizzle a little oil around the edges of the dosa and cook for about 2-3 minutes until the edges start lifting from the pan.

Step 11

Place 2-3 tablespoons of the prepared potato masala filling in the center of the dosa and fold it over.

Step 12

Remove from the pan and serve hot with chutney and sambar.

Nutrition Facts

Serving size	1745.6 grams (1745.6g)

Amount per serving	% Daily Value*
Calories	2090

Total Fat 48.40g	62%
Saturated Fat 4.20g	21%
Polyunsaturated Fat 0.20g
Cholesterol 0mg	0%
Sodium 4283mg	186%
Total Carbohydrate 363.40g	132%
Dietary Fiber 53.90g	193%
Total Sugars 23.60g
Protein 64.30g	129%

Vitamin D 0IU	0%
Calcium 709mg	55%
Iron 27mg	152%
Potassium 7494mg	159%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.3%

Protein: 12.0%

Carbs: 67.7%