BreakfastMain Course

Masala Dosa

Name: Masala Dosa
Prep time: 12 h
Cook time: 40 min
Total time: 12 h 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1.5 cup idli rice; 0.5 cup urad dal; 0.5 tsp fenugreek seed; 2 cup water; 1 tsp salt; 4 pcs potato boiled and mashed; 1 pcs yellow onion finely chopped; 1 tbsp ginger grated; 1 pcs green chili minced; 10 pcs curry leaf; 0.5 tsp mustard seed; 0.25 tsp turmeric powder; 2 tbsp vegetable oil; 0.5 tsp salt; 0.25 cup water; 2 tbsp cilantro chopped

Masala dosa is a popular South Indian breakfast known for its crisp, thin fermented crepe made from rice and lentils, filled with a savory and spiced potato mixture. This vegan dish offers a delightful combination of textures and flavors, perfect for a hearty morning meal.

An original recipe by Forkin

Total time: 12 hr 40 min
Serves: 4
Difficulty: Hard
Per serving: 528 kcal

Allergen information: may contain mustard. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dosa batter

1.5 cupidli rice
0.5 cupurad dal
0.5 tspfenugreek seed
2 cupwater
1 tspsalt

potato filling

4 pcspotato, boiled and mashed
1 pcsyellow onion, finely chopped
1 tbspginger, grated
1 pcsgreen chili, minced
10 pcscurry leaf
0.5 tspmustard seed
0.25 tspturmeric powder
2 tbspvegetable oil
0.5 tspsalt
0.25 cupwater

garnish

2 tbspcilantro, chopped

Equipment

high-speed blender · non-stick griddle · large pan · ladle · large bowl · spatula

The method

Step by step

1
Rinse idli rice, urad dal, and fenugreek seeds together thoroughly under running water.
About 2 min
2
Soak the rinsed rice, dal, and fenugreek seeds in water for at least 6 hours or overnight.
About 6 hr
Cook’s note: Ensure there is enough water to cover the ingredients completely, as they will expand.
3
Drain the soaking water and transfer the soaked ingredients to a high-speed blender.
About 1 min
4
Add fresh water and blend until you achieve a very smooth, creamy batter with a consistency similar to pancake batter.
About 10 min
Cook’s note: Add water gradually to reach the desired consistency. The batter should be thick but pourable.
5
Pour the batter into a large bowl, stir in the salt, and cover loosely with a lid or plastic wrap.
About 1 min
6
Allow the batter to ferment in a warm place for 8-12 hours, or until it has doubled in volume and has a slightly sour aroma.
About 12 hr
Cook’s note: Fermentation time varies with ambient temperature; a warmer place speeds up the process.
7
While the batter ferments, prepare the potato filling: heat vegetable oil in a large pan over medium heat.
About 2 min
8
Add mustard seeds and allow them to splutter, then add curry leaves and sauté for a few seconds until fragrant.
About 1 min
9
Stir in chopped yellow onion, grated ginger, and minced green chili, then sauté until the onion turns translucent.
About 5 min
10
Add turmeric powder and the mashed potato to the pan, mixing well to combine all ingredients.
About 2 min
11
Season the potato filling with salt and add water, mixing until lightly moist and well-combined, then set aside.
About 3 min
12
Once the dosa batter is fermented, gently stir it without deflating too much and check consistency; add a little water if too thick.
About 1 min
Cook’s note: The batter should be pourable but not watery.
13
Heat a non-stick griddle or tawa over medium-high heat until hot, then lightly grease it with oil.
About 3 min
Cook’s note: You can sprinkle a few drops of water on the griddle; if they sizzle and evaporate quickly, it's ready.
14
Pour a ladleful of dosa batter onto the center of the griddle and quickly spread it outwards in a spiral motion to form a thin, even circle.
About 1 min
Cook’s note: Work quickly to spread the batter before it sets.
15
Drizzle a little vegetable oil around the edges and over the dosa.
16
Cook the dosa until the edges start to crisp and turn golden brown, and the center is cooked through.
About 3 min
Cook’s note: Do not flip the dosa. It cooks on one side only.
17
Place a portion of the potato filling on one half of the dosa, then fold the other half over to create a semi-circle or roll it up.
About 1 min
18
Remove the masala dosa from the griddle and serve immediately.
19
Repeat with the remaining batter and filling, adjusting griddle temperature as needed.
About 20 min
Cook’s note: Wipe the griddle with a damp cloth between dosas to cool it slightly and prevent sticking.
20
Garnish with chopped cilantro before serving.

Per serving

Nutrition

74%Score

Calories: 528.1kcal
Protein: 10.5g
Carbs: 102.9g
Fat: 7.9g
Fibre: 4.4g
Sugar: 3.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover potato filling in an airtight container in the refrigerator; store dosa batter separately in the refrigerator.

Reheating

Reheat dosa on a griddle until crisp; gently warm potato filling in a pan or microwave.