Masala Dosa

Name: Masala Dosa
Cook time: 360 min
Total time: 360 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 1/2 cups Parboiled Rice, Idli/dosa rice; 1/2 cups Raw Rice; 1/2 cups Urad Dal, Skinned black gram; 1/2 tsp Fenugreek Seeds; 2 tbsp Poha (Beaten Rice), Flattened rice; 1 1/4 tsp Salt, to taste; 5 tbsp Oil, or ghee, for cooking dosas; 500g Potatoes, about 4 medium, boiled and roughly mashed; 2 medium Onions, thinly sliced; 2 Green Chilies, slit; 1 tsp Ginger, finely grated; 12 Curry Leaves; 1 tsp Mustard Seeds; 1 tsp Chana Dal; 1 tsp Urad Dal; 1/2 tsp Turmeric Powder; 1 tsp Salt, to taste; 2 tbsp Oil; 1 tbsp Lemon Juice; 2 tbsp Fresh Cilantro, chopped; 1 cup Grated Coconut, fresh, loosely packed; 2 tbsp Roasted Chana Dal, dalia; 1 1/2 Green Chilies; 1/2 thumb (1-inch piece) of Ginger, piece; 1/2 tsp Salt, to taste; 1/2 cups Water, adjust to blend; 1 tsp Oil; 1/2 tsp Mustard Seeds; 1 Dried Red Chili; 6 Curry Leaves

Masala Dosa is a crisp, golden South Indian rice pancake filled with a spiced, fluffy potato filling and served with tangy sambar and coconut chutney. The batter ferments to a light tang while the potato masala adds a comforting, savory heart—perfect for breakfast or a satisfying meal any time of day.

Masala Dosa is a crisp, golden South Indian rice pancake filled with a spiced, fluffy potato filling and served with tangy sambar ... Show more

Traditional Indian Recipe

Health Grade

B+ · Healthy

Rating

4.5

Time

6 hrs

Price

1,60 €

Calories

1202 kcal

vegan

meal prep

low sugar

kid friendly

comfort food

indian

Method

Prep and soak

Rinse the Parboiled Rice, Raw Rice, Urad Dal, Fenugreek Seeds, and Poha well, then cover them with plenty of Water and let them soak for 4 hours. While they soak, peel and thinly slice the Onion, slit the Green Chilies, grate the Ginger, chop the Fresh Cilantro and Tomato, peel the Small Onions/Shallots, and grate the Coconut if you're starting with fresh pieces.

Blend batter

Drain the soaked grains well, then grind them with the Salt and just enough water to make a smooth batter that is thick but still pourable. Scrape down the sides as needed, and stop as soon as the batter feels silky rather than gritty.

Ferment batter

Scrape the batter into a large bowl, cover it loosely, and let it ferment in a warm place until it looks aerated, slightly risen, and lightly tangy, overnight.

Boil potatoes

Put the Potatoes in a pot, cover with water, and boil until a knife slides in easily, about 15 to 20 minutes. Drain them, let them cool just enough to handle, then peel if needed and roughly mash them.

Cook masala

Heat the Oil in a wide pan over medium heat. Add the Mustard Seeds, Chana Dal, Urad Dal, and Curry Leaves; once they start spluttering, stir in the Asafoetida, onion, green chilies, and ginger. Cook until the onion softens, then mix in the Turmeric Powder, salt, and mashed potatoes. Let everything cook together for 3 to 4 minutes, then finish with the Lemon Juice and Fresh Cilantro.

Blend chutney

In a blender, combine the coconut, Roasted Chana Dal, green chilies, ginger, salt, and enough water to get a smooth, spoonable chutney. Blend until creamy, scraping the sides and adding a splash more water only if needed.

Temper chutney

Heat the Oil for the chutney tempering, then add the Mustard Seeds, Dried Red Chili, Curry Leaves, and Asafoetida. Let them crackle for a few seconds, then pour the hot tempering over the chutney and stir it through.

Simmer sambar

Cook the Toor Dal with Water and the Turmeric Powder in a pot until soft and creamy, about 25 minutes. Stir in the Small Onions/Shallots, Tomato, Tamarind Pulp, Sambar Powder, and salt, then simmer for 10 minutes more until the onions are tender and the sambar tastes rounded. Finish with the Fresh Cilantro and a little extra water if you want it thinner.

Temper sambar

Heat the Oil for the sambar tempering, add the Mustard Seeds, Dried Red Chili, Curry Leaves, and Asafoetida, and let them sizzle for a few seconds. Pour the tempering over the sambar and stir it in.

Preheat griddle

Set a skillet or flat griddle over medium-high heat and let it get evenly hot before you pour in the batter. The surface should be hot enough that a drop of water dances and disappears right away.

Cook dosas

Stir the fermented batter well, then pour a ladleful onto the hot griddle and quickly spread it into a thin circle. Drizzle a little oil around the edges, cook until the underside is deep golden and the top looks set, then loosen it, add a spoonful of potato masala, fold or roll it up, and repeat with the remaining batter. Serve the dosas right away with the coconut chutney and sambar.