Masala Dosa
Masala Dosa is a crisp, golden crepe made from fermented rice and urad dal batter, folded around a spiced potato filling. The dosa is thin and lacy at the edges, the filling is soft and yellow with turmeric, mustard seeds and curry leaves, and together they make a filling breakfast or a light dinner. Please plan ahead: the rice and dal need about 6 hours of soaking and the batter then needs 8–12 hours to ferment in a warm place — that soaking and fermentation time is inactive time and is not included in the prep and cook times below. A practical tip: spread the batter on a hot but not smoking tawa, and sprinkle a few drops of water to cool the pan slightly between dosas.
Ingredients
16 itemsStep-by-Step Instructions
8 steps-
1
Step 1
Wash the rice, urad dal and methi seeds, then soak them together in enough of the water to cover well for about 6 hours. Soak the rinsed poha separately for 15 minutes before grinding.
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2
Step 2
Drain and grind the soaked rice mixture with the poha, adding the remaining water a little at a time, to a smooth, pourable batter. Mix in half the salt, cover and ferment in a warm place for 8–12 hours, until the batter has risen and smells mildly sour.
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3
Step 3
For the filling, crumble the boiled potatoes into rough chunks with your hands, keeping some texture.
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4
Step 4
Heat 2 tbsp of the oil in a kadhai on medium heat. Add the mustard seeds and let them splutter, then add the curry leaves, onion, green chillies and ginger. Cook for 3–4 minutes until the onion softens.
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5
Step 5
Add the turmeric powder and the remaining salt, then add the potatoes. Mix gently and cook for 3 minutes. Switch off the heat and stir in the lemon juice and coriander leaves.
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6
Step 6
Stir the fermented batter gently. Heat a cast-iron tawa on medium-high heat and grease it lightly with a little of the remaining oil.
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7
Step 7
Pour a ladleful (about 80 ml) of batter in the centre and spread it quickly in a spiral into a thin circle. Drizzle a few drops of the remaining oil around the edges and cook for 2–3 minutes until crisp and golden underneath — do not flip it.
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8
Step 8
Place 2–3 tbsp of potato filling in the centre, fold the dosa over it and serve immediately. Repeat with the remaining batter and filling.
Chef's Pro Tip
For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.
