Masala dosa
Time to cook
30 minutes
Difficulty
Medium
Serves
2
A popular South Indian dish that consists of a thin and crispy fermented rice and lentil crepe, filled with a spiced potato filling. It is served with coconut chutney and sambar, a flavorful lentil soup.
Ingredients
Parboiled Rice
2 tbsp
Urad Dal
1.5 tbsp
Raw Poha
0.5 tbsp
Bengal Gram Lentil
0.5 tsp
Fenugreek Seeds
1 pinch
Water
1.75 tbsp
Water
0.75 tbsp
Salt
1 pinch
Potatoes
0.5 small
Cold Pressed Olive Oil
0.5 tsp
Mustard Seeds
1 pinch
Bengal Gram Lentil
0.25 tsp
Onion Raw
1.5 tbsp
Fresh Ginger
0.25 tsp
Curry Leaves
1 leaf
Picador Chillies
0.25 tsp
Turmeric
1 pinch
Asafoetida
1 pinch
Water
1 tbsp
Coriander Leaves
0.25 tbsp
Salt
1 pinch
Step-by-step instructions to cook
Prep
Strain the soaked lentils, keeping the water aside.
Place the lentils in a grinder along with the reserved water or fresh water.
Grind the urad dal, chana dal, and fenugreek seeds until you have a light and fluffy batter.
Transfer the batter to a bowl or pan using a spatula.
Cooking
Gently stir the batter, noticing tiny air pockets and increased volume.
Heat a cast iron or non-stick pan to medium-hot.
Grease with oil for cast iron, but not for non-stick.
Keep the flame low while spreading the batter in a circular shape.
Cook the dosa on medium heat, sprinkle oil on top and edges, and cover with a lid.
Cook until the base turns golden and crisp.
Once the base is golden, add the potato filling, spread if desired, and fold the dosa before serving.
Nutrition information
(per serving)
Carbs
27.1
Proteins
4.3
Fats
1.7
Fiber
7.0
141
kcal
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