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Crisp golden Indian masala dosa filled with spiced potatoes and served with chutney and sambar.

Indian Masala Dosa with Coconut Chutney

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A crisp fermented rice-and-lentil dosa wrapped around turmeric-spiced potatoes and served with chutney and sambar.
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Prep Time 30 minutes
Cook Time 30 minutes
Fermenting time 8 minutes
Total Time 1 hour
Servings: 4 dosas
Course: Breakfast
Cuisine: Indian
Calories: 510
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Blender
  • Large bowl
  • Nonstick skillet or tawa
  • Ladle
  • Spatula

Method
 

Ferment the batter:
  1. Soak the rice and fenugreek together and the urad dal separately for at least 4 hours.
  2. Blend the soaked ingredients with the water until smooth but pourable.
  3. Combine in a bowl, cover, and ferment in a warm place for 8 to 12 hours. Stir in the salt.
Make the potato filling:
  1. Heat 1 tablespoon of oil in a skillet and crackle the mustard and cumin seeds.
  2. Add the onion, chilies, turmeric, and curry leaves and cook until the onion is soft.
  3. Fold in the crushed potatoes and season with salt. Keep warm.
Cook the dosas:
  1. Heat a nonstick skillet or tawa and brush it lightly with oil.
  2. Pour in a ladle of batter and spread it outward in a thin spiral.
  3. Cook until the underside is crisp and golden, then add potato masala and fold the dosa over.
  4. Serve immediately with chutney and sambar.

Nutrition

Calories: 510kcalCarbohydrates: 87gProtein: 13gFat: 14gSaturated Fat: 2gSodium: 610mgFiber: 8gSugar: 5g

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.