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Masala Dosa

Name: Masala Dosa
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Indian
Ingredients: 2 cups rice; 1/2 cup urad dal (black lentils); 1/4 tsp fenugreek seeds; 4 potatoes, boiled and mashed; 1 onion, sliced; 1/2 tsp mustard seeds; 1 tsp turmeric; Salt to taste; Oil for cooking

Crispy on the outside and impossibly tender within, masala dosa features a fermented rice and lentil batter that creates that signature golden-brown crunch. The warm potato filling, tempered with mustard seeds and turmeric, contrasts beautifully with tangy coconut chutney and fiery sambar. Perfect for weekend breakfasts or when you want to impress with restaurant-quality Indian cuisine at home.

Prep

30 minutes

Cook

30 minutes

Total

1 hour (plus overnight soaking and 8 hours fermentation)

Serves

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Ingredients

Units

Instructions

1
Soak rice, urad dal, and fenugreek seeds in water overnight.
2
Drain and grind the soaked ingredients into a smooth batter, adding water as needed.
3
Allow the batter to ferment in a warm place for 8 hours or until it doubles in size and becomes slightly sour.
4
Prepare the filling by heating oil in a pan and adding mustard seeds until they splutter.
5
Add sliced onion and sauté until translucent.
6
Stir in turmeric and salt, then mix in the mashed potatoes until well combined. Set aside.
7
Heat a flat griddle or tawa over medium-high heat and lightly grease with oil.
8
Pour a ladleful of batter onto the center and spread it thin in a circular motion to form a thin crepe.
9
Drizzle oil around the edges and cook until the bottom turns golden and crispy.
10
Place a portion of the potato filling in the center of the dosa.
11
Fold the dosa over the filling and serve immediately with coconut chutney and sambar.

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Masala Dosa

Prep

30 minutes

Cook

30 minutes

Total

1 hour (plus overnight soaking and 8 hours fermentation)

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Soak rice, urad dal, and fenugreek seeds in water overnight.
2
Drain and grind the soaked ingredients into a smooth batter, adding water as needed.
3
Allow the batter to ferment in a warm place for 8 hours or until it doubles in size and becomes slightly sour.
4
Prepare the filling by heating oil in a pan and adding mustard seeds until they splutter.
5
Add sliced onion and sauté until translucent.
6
Stir in turmeric and salt, then mix in the mashed potatoes until well combined. Set aside.
7
Heat a flat griddle or tawa over medium-high heat and lightly grease with oil.
8
Pour a ladleful of batter onto the center and spread it thin in a circular motion to form a thin crepe.
9
Drizzle oil around the edges and cook until the bottom turns golden and crispy.
10
Place a portion of the potato filling in the center of the dosa.
11
Fold the dosa over the filling and serve immediately with coconut chutney and sambar.

Reviews

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