Masala dosa is a beloved South Indian dish: a crisp fermented rice-and-lentil crepe wrapped around warmly spiced potatoes.
The batter needs time to ferment, but the potato filling is quick. Cook the dosa in a hot, lightly oiled skillet for lacy edges and a tender center.
Spread the batter immediately after pouring while the pan is hot. If it resists, loosen the batter with a spoonful of water.
Serving Suggestions
Serve masala dosa with coconut chutney, sambar, and a small spoonful of tomato chutney for contrast.
Recipe Notes
The batter can be refrigerated for several days. Bring it close to room temperature and stir gently before cooking.
Indian Masala Dosa with Coconut Chutney
A crisp fermented rice-and-lentil dosa wrapped around turmeric-spiced potatoes and served with chutney and sambar.
Equipment
- Blender
- Large bowl
- Nonstick skillet or tawa
- Ladle
- Spatula
Ingredients
Dosa batter
- 2 cups long-grain rice rinsed
- 1/2 cup skinned urad dal rinsed
- 1 tsp fenugreek seeds
- 1 tsp fine salt
- 1 cup water plus more as needed
- 2 tbsp neutral oil for the pan
Potato masala
- 1 1/2 lb potatoes boiled, peeled, and crushed
- 1 medium yellow onion thinly sliced
- 2 pieces green chilies sliced
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp ground turmeric
- 10 leaves fresh curry leaves
Instructions
Ferment the batter:
- Soak the rice and fenugreek together and the urad dal separately for at least 4 hours.
- Blend the soaked ingredients with the water until smooth but pourable.
- Combine in a bowl, cover, and ferment in a warm place for 8 to 12 hours. Stir in the salt.
Make the potato filling:
- Heat 1 tablespoon of oil in a skillet and crackle the mustard and cumin seeds.
- Add the onion, chilies, turmeric, and curry leaves and cook until the onion is soft.
- Fold in the crushed potatoes and season with salt. Keep warm.
Cook the dosas:
- Heat a nonstick skillet or tawa and brush it lightly with oil.
- Pour in a ladle of batter and spread it outward in a thin spiral.
- Cook until the underside is crisp and golden, then add potato masala and fold the dosa over.
- Serve immediately with chutney and sambar.
Notes
- A warm room helps the batter ferment properly.
- The pan should be hot enough for the batter to sizzle but not smoke.
- Thin the batter slightly between batches if the dosa spreads poorly.
Nutrition
Calories: 510kcalCarbohydrates: 87gProtein: 13gFat: 14gSaturated Fat: 2gSodium: 610mgFiber: 8gSugar: 5g