Kitchen Recipe
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Indian Masala Dosa
A thin, incredibly crispy crepe made from fermented rice and lentil batter, stuffed with a mildly spiced, turmeric-infused potato and onion filling.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- dosa batter (rice and urad dal)
- potatoes
- onions
- mustard seeds
- curry leaves
- turmeric
- green chilies
- oil or ghee
Equipment
- Flat griddle or tawa
Instructions
- 1
Make Potato Filling (Masala)
Boil and roughly mash potatoes. Temper mustard seeds, curry leaves, chilies, and onions. Add turmeric and potatoes. Cook until dry.
- 2
Spread Batter
Pour a ladle of fermented dosa batter onto a hot, greased tawa. Use the back of the ladle to spread it outward in a circular motion into a very thin crepe.
- 3
Crisp
Drizzle oil or ghee around the edges. Cook until the bottom is deeply browned and crispy.
- 4
Stuff & Fold
Place a scoop of the potato masala in the center. Fold the dosa in half or into a cylinder.
Cooking Tips
- The tawa must be hot, but not smoking hot, when spreading the batter, or it won't spread thinly. Sprinkle water and wipe it down between dosas to control the temperature.
- A well-fermented batter is key to a crispy dosa with a slightly sour tang.
Variations
- Mysore Masala Dosa: Spread a fiery red garlic-chili chutney on the inside of the dosa before adding the potato filling.
Chef's Notes & Storage
- The quintessential South Indian breakfast, loved worldwide.
Nutrition Estimate
320 calories · 6g protein · 55g carbs · 9g fat · 4g fiber per serving
