Masala dosa
Crisp dosa made from fermented rice and lentils, filled with spiced potatoes. Serves 6.
This masala dosa pairs a thin dosa made from fermented rice-and-lentil batter with a warm, spiced potato filling. The batter needs time to soak and ferment; cook the dosas just before serving to help preserve their texture.
Method
- 01
Soak the batter ingredients
Rinse the rice, urad dal lentils, and split chickpeas. Place them in a bowl with the fenugreek and water, and soak for 12 hours.
720 min - 02
Blend the batter
Drain the soaked ingredients and reserve the water. Blend them, adding the reserved water gradually as needed, until you have a smooth, fluid batter that can be spread.
- 03
Ferment the batter
Transfer the batter to a container and cover it without sealing it airtight. Leave it to ferment for 10 hours. Once fermented, gently stir in the salt.
600 min - 04
Cook the potatoes
Cook the potatoes until tender when pierced, then cut them into pieces.
- 05
Prepare the spiced filling
Heat some of the oil in a pan and add the cumin. Add the onion, garlic, green chili, and curry leaves; cook until the onion is translucent. Add the turmeric and potatoes, and stir until they are well coated.
- 06
Cook and fill the dosas
Heat a pan and lightly grease it with the remaining oil. Pour a portion of batter into the center and spread it into thin circles, working from the center outward. Cook each dosa for about 2 minutes, until the underside is golden and the edges lift away. Place the potato filling in the center, fold, and serve hot.
2 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.