Name: Masala Dosa (Crispy Rice-Lentil Crepe with Spiced Potatoes)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings (8 dosas)
Cuisine: Indian
Ingredients: 2 cups parboiled rice or idli rice, rinsed well; 1/2 cup split skinless urad dal, rinsed; 1/4 cup poha (flattened rice); 1 tsp fenugreek seeds (methi); 3/4 tsp kosher salt; 2 1/2 cups water for soaking and grinding, plus more as needed; 3 tbsp neutral oil or ghee, for cooking the dosas; 4 medium Yukon gold potatoes (about 1.5 lb), boiled and roughly mashed; 2 medium yellow onions, thinly sliced; 2 green chilies, slit lengthwise + 1 tbsp grated fresh ginger; 1 tsp black mustard seeds + 1 tsp cumin seeds; 12 fresh curry leaves + pinch of asafoetida (optional); 1/2 tsp ground turmeric + 1 1/2 tsp kosher salt; 2 tbsp neutral oil such as sunflower or canola; 2 tbsp chopped fresh cilantro + 1 tbsp fresh lemon juice

Be the first to rate

(No Ratings Yet)

Masala dosa is a beloved South Indian breakfast of crisp, golden crepes made from a fermented rice and lentil batter, wrapped around a warmly spiced potato filling. Each dosa is shatter-crisp at the edges with a tender, lacy center, best eaten hot with coconut chutney and sambar on the side.

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Servings4

Yield4 servings (8 dosas)

Nutrition Facts

Per serving (estimated)

475 kcalCalories
15 gFat
2.5 gSaturated Fat
76 gCarbs
7 gFiber
4 gSugar
11 gProtein
420 mgSodium
760 mgPotassium
65 mgCalcium
4 mgIron
28 mgVitamin C
40 mcgVitamin A

Ingredients

For the dosa batter

2 cups parboiled rice or idli rice, rinsed well
1/2 cup split skinless urad dal, rinsed
1/4 cup poha (flattened rice)
1 tsp fenugreek seeds (methi)
3/4 tsp kosher salt
2 1/2 cups water for soaking and grinding, plus more as needed
3 tbsp neutral oil or ghee, for cooking the dosas

For the potato masala filling

4 medium Yukon gold potatoes (about 1.5 lb), boiled and roughly mashed
2 medium yellow onions, thinly sliced
2 green chilies, slit lengthwise + 1 tbsp grated fresh ginger
1 tsp black mustard seeds + 1 tsp cumin seeds
12 fresh curry leaves + pinch of asafoetida (optional)
1/2 tsp ground turmeric + 1 1/2 tsp kosher salt
2 tbsp neutral oil such as sunflower or canola
2 tbsp chopped fresh cilantro + 1 tbsp fresh lemon juice

Directions

Combine the rice, urad dal, poha, and fenugreek seeds in a large bowl, cover with 3 cups of water, and soak for 4 to 6 hours. Drain and transfer to a blender with about 1 cup of fresh water and grind to a smooth, fluffy batter, adding more water a tablespoon at a time until it resembles thick pancake batter.
Stir in the salt, cover loosely, and let the batter ferment in a warm spot for 8 to 12 hours, or until doubled in volume, bubbly on top, and faintly sour. If it is cool in your kitchen, place the bowl inside the oven with just the light on.
While the batter ferments, make the filling: heat the oil in a large skillet over medium-high heat. Add the mustard and cumin seeds and let them pop for about 20 seconds, then add the curry leaves, asafoetida, green chilies, and ginger and stir for 30 seconds.
Add the sliced onions and a pinch of salt and cook until softened and lightly golden, about 5 to 6 minutes. Sprinkle in the turmeric and stir to coat, then fold in the mashed potatoes and the remaining 1 1/2 tsp salt. Cook gently for 3 to 4 minutes, taking care not to break up the potatoes too much. Off the heat, stir in the cilantro and lemon juice; cover and keep warm.
Heat a well-seasoned cast-iron tawa or nonstick griddle over medium-high heat. To test the temperature, sprinkle a few drops of water on the surface; they should sizzle and evaporate within a second.
Stir the fermented batter gently (do not beat out the air). Pour a scant 1/3 cup onto the center of the hot tawa and quickly spread outward in a spiral with the back of the ladle to form a thin, even circle about 9 inches wide.
Drizzle about 1 teaspoon of oil or ghee around the edges and a little on top. Cook until the bottom is deep golden and crisp and the surface looks set, about 2 to 3 minutes; do not flip.
Spoon about 1/4 cup of the potato filling along the center of the dosa, fold both sides over to enclose the filling, and slide onto a plate. Repeat with the remaining batter and filling, adjusting the heat as needed so each dosa crisps without burning. Serve immediately with coconut chutney and warm sambar.

Cook’s Notes

Fermentation is the soul of a great dosa; aim for a batter that is visibly bubbly, doubled in volume, and smells pleasantly tangy, which can take 8 to 12 hours depending on room temperature.
Use a well-seasoned cast-iron tawa for the crispiest results; if the batter sticks, sprinkle water on the hot surface and wipe with a folded paper towel held in tongs between each dosa.
Keep the batter, tawa, and filling all at a medium-hot steady temperature; too cool and the dosa stays pale and soft, too hot and it burns before crisping.
Add a generous pinch of poha (flattened rice) to the batter; it contributes extra starch that browns into a beautiful lace-like crispness.
Leftover batter keeps refrigerated for up to 3 days and actually makes even tangier dosas the next day; stir gently before using.