Masala dosa – crispy South Indian crêpe with potato filling
Breakfast

Masala dosa – crispy South Indian crêpe with potato filling

South Indian crispy crêpe made from fermented rice and lentil batter, filled with spiced potato mash. Served with sambar and coconut chutney — Chennai style.

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Rate:
60 min total
4 servings
Medium

Ingredients

servings

  • Dosa batter

    • 200 g Rice (idli rice or parboiled rice)
    • 75 g Urad dal (skinned black lentils)
    • 1 tsk Fenugreek seeds (methi)
    • 0.5 tsk Salt

  • Potato filling (masala)

    • 400 g Potatoes, boiled and roughly mashed
    • 1 stk Onion, finely chopped
    • 2 stk Green chilies, chopped
    • 1 tsk Mustard seeds
    • 0.5 tsk Turmeric
    • 8 stk Curry leaves
    • 2 spsk Neutral oil

Instructions

  1. 1

    Ferment the batter

    1. Soak rice, urad dal, and fenugreek seeds separately in water for at least 6 hours. Blend the lentils first with a little water to a smooth, airy paste, then blend the rice to a slightly grainier paste. Combine, add salt, and let the batter ferment covered in a warm place for 8–12 hours until risen and slightly tangy.
    720 min
    BowlBlender
  2. 2

    Make the potato filling

    1. Heat oil in a pan. Add mustard seeds — when they pop, add curry leaves, green chilies, and onion. Fry until the onion is soft. Add turmeric and the mashed potatoes. Mix well and season with salt.
    10 min
    Pan
  3. 3

    Cook the dosa

    1. Heat a large non-stick or cast-iron pan. Ladle about 80 ml batter into the centre and quickly spread it into a thin circle using the back of the ladle. Drizzle a little oil around the edges. Cook on medium-high heat until the underside is golden and crispy, about 2 min. Place a portion of potato filling in the centre, fold the dosa in half, and serve.
    15 min
    Pan

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Details

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Batter keeps 2 days in the fridge. Potato filling keeps 2 days separately. Cooked dosas should be eaten immediately.

Tips

Preparation

  • • Fermentation takes 8–12 hours. Plan the batter the evening before. In a cool kitchen, fermentation may take longer — place the bowl in the oven with the light on.

Cooking

  • • The pan should be hot but not smoking — the batter needs to spread easily. Use the back of the ladle in a spiral motion from the centre.

Author

N

Nordmad

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Author

N

Nordmad