Masala Dosa
Crisp and golden rice crepes filled with a flavorful and spiced potato mixture, served with chutneys and sambar.
Ingredients
- 2 cups rice
- 1/2 cup urad dal (split black gram)
- 1/4 cup poha (flattened rice)
- Water (for soaking and grinding)
- Salt (to taste)
- 4 potatoes (boiled and mashed)
- 1 onion (sliced)
- 2 green chilies (chopped)
- 1 teaspoon mustard seeds
- 8 curry leaves
- 1/2 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons oil
- Fresh coriander (chopped, for garnish)
For Dosa Batter
For Masala (Potato Filling)
Instructions
- Soak rice, urad dal, and poha in water for 6 hours.
- Grind to a smooth batter with water. Let it ferment overnight or for 8 hours. Add salt before making dosas.
- Heat oil in a pan. Add mustard seeds; let them splutter.
- Add curry leaves, green chilies, and onions. Sauté until golden.
- Mix in turmeric and mashed potatoes. Cook for 2-3 minutes, seasoning with salt. Garnish with coriander.
- Heat a non-stick pan or cast iron griddle. Pour a ladle of batter and spread in a circular motion to form a thin crepe.
- Drizzle oil around the edges. Cook until golden and crisp.
- Place a spoonful of potato filling on one side of the dosa. Fold and serve hot with coconut chutney and sambar.