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–+ servings

masala dosa

Masala dosa - spiced potato in rice and lentil crepes - are one of life's great joys. Simple, easy and fast, they can be served as a starter, snack, lunch or as a light dinner.
two masala dosa on a plate with serving dish of coconut chutney
prepare: 10 minutes
cook: 45 minutes
total time: 55 minutes
difficulty: moderate
yield: 6 servings
calories: 178 kcal
diet: gluten free, vegan, vegetarian
cuisine: chettinadi, Indian

ingredients

for the filling

for the dosa

  • 4 cups idli batter - see recipe
  • 1 tsp salt - (if not already added to batter)
  • ½ cup water
  • 4 tbsp vegetable oil

instructions

for the filling

  • Place the potato into a steamer, sprinkle with salt and steam for 15 minutes, until just cooked.
  • Remove from heat and rinse under cold water to remove excess salt and to stop the cooking process.
  • Heat the oil in a heavy-based pan and add the mustard seeds, onions, curry leaves and green chillies and fry over high heat until the onions soften.
  • Add the turmeric and mix well.
  • Add the potatoes and mix well to combine with the onion and spice mix.
  • Add the water and let the mixture simmer for about three minutes. Use the mixing spoon to crumble the potato as it cooks. You don't want to mash the potato, but just break up the larger pieces.
  • Remove from heat, set aside and keep warm.

for the dosa

  • Add water and salt if not already added to the fermented batter and stir gently until you have a smooth, pouring consistency.
  • Heat a griddle or pan over medium heat. Sprinkle with water and wipe with a wet cloth to reduce surface temperature.
  • Lightly grease or brush pan with the oil. Ladle ½ cup of batter to the centre of the pan.
  • Using the back of the ladle gently spread the batter with a circular motion from the centre towards the outside of the pan. You will end up with a series of rings or a spiral, some parts thick, some thin.
  • Drizzle or brush ¼ teaspoon of oil around the edges of the dosa and add a few sprinkles on the top.
  • Turn the heat up to high. After one or two minutes, the edge of the dosa will start to come off the pan. Keep cooking until you can see the browned surface of the dosa through the thin parts. Once browned, use a spatula to gently lift the dosa and flip it over. Cook the other side for another 30 seconds or so and remove it from the pan. Set aside and keep warm whilst you cook the remaining dosa.

to serve

  • Spread the potato filling in the middle of the dosa, fold over and serve.

notes

  • This recipe assumes you have idli or dosa batter to hand. If not, you will need to start this recipe the day before to make the idli batter.

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nutrition

Serving: 200 g | Calories: 178 kcal | Carbohydrates: 12 g | Protein: 2 g | Fat: 13 g | Saturated Fat: 7 g | Cholesterol: 0 mg | Sodium: 1174 mg | Potassium: 380 mg | Fiber: 2 g | Sugar: 0 g | Vitamin A: 50 IU | Vitamin C: 37.5 mg | Calcium: 35 mg | Iron: 2.9 mg