Masala Dosa with Spiced Potato Filling

A crispy South Indian crepe made from fermented rice and lentil batter, filled with a spiced potato mixture. This dairy-free masala dosa offers a delightful mix of textures and flavors, served hot and often accompanied by chutney.

Ingredients

• For dosa batter:
• 1 cup raw rice
• 1/2 cup split urad dal (skinned black lentils)
• 1/2 teaspoon fenugreek seeds (optional)
• Salt, to taste
• For potato filling:
• 3 medium potatoes, boiled and peeled
• 1 onion, thinly sliced
• 1 teaspoon mustard seeds
• 10 fresh curry leaves
• 1 green chili, sliced (optional for heat)
• 1/2 teaspoon ground turmeric
• Salt, to taste
• 2 tablespoons vegetable oil, divided
• Fresh cilantro, chopped (for garnish, optional)

Instructions

1. PREP AHEAD
2. - Soak rice, urad dal, fenugreek 6 hrs; grind and ferment batter overnight.
3. - Boil potatoes; cool, peel, and cube.
4. - Slice onion; mince ginger, garlic, green chili.
5. - Measure mustard seeds, turmeric, cumin, salt.
6. - Heat lightly oiled griddle (tawa); ready blender/grinder.
7. COOKING STEPS
8. 1. Warm 1 Tbsp oil in skillet; crackle mustard seeds. Add onion, chili, ginger, garlic; sauté 3 min until translucent.
9. 2. Sprinkle turmeric and cumin; add cubed potatoes, salt. Toss, lightly mash, cook 2 min. Finish with chopped cilantro; keep filling warm.
10. 3. Stir salt into fermented batter; thin with water to a pourable crêpe consistency.
11. 4. Over medium heat, ladle ½ cup batter onto hot griddle; spread thin circle outward with ladle back. Drizzle a few drops oil on edges.
12. 5. Cook until underside golden and edges lift, 2–3 min. Spoon potato filling down center; fold dosa over and slide to plate.
13. 6. Repeat for remaining batter and filling. Serve crisp dosas immediately with coconut chutney and sambar.
14. (Active time ≈ 35 min | Total ≈ 12 hr incl. soaking/ferment)

Nutrition Facts