Per serving · Approximate values estimated by AI
Classic Masala Dosa
Traditional dish · South Indian
A traditional South Indian delicacy featuring a thin, crispy fermented rice and lentil crepe filled with a spiced potato mixture. Served with sambar and coconut chutney.
Ingredients
- Idli Rice3 cups
- Urad Dal1 cup
- Fenugreek Seeds1 tsp
- Potatoes4 medium
- Onions2 medium
- Green Chilies2-3
- Ginger1 inch
- Turmeric Powder1/2 tsp
- Mustard Seeds1 tsp
- Curry Leaves1 sprig
- Asafoetidaa pinch
- Saltto taste
- Wateras needed
- Oilfor cooking
Steps
- 1
Rinse idli rice and urad dal separately. Soak them with fenugreek seeds in water for at least 4-6 hours or overnight.
- 2
Drain the soaked rice and dal. Grind them together into a smooth, thick batter. Add salt and mix well. Ferment the batter in a warm place for 8-12 hours.
- 3
Boil and mash the potatoes. Sauté chopped onions, green chilies, and ginger until golden. Add turmeric powder, mustard seeds, curry leaves, and asafoetida. Mix in the mashed potatoes and salt. Cook for a few minutes.
- 4
Heat a non-stick griddle or tawa. Pour a ladleful of fermented batter and spread it thinly in a circular motion to form a large, thin crepe.
- 5
Drizzle oil around the edges and on top. Cook until the bottom is golden brown and crispy.
- 6
Spoon the potato filling onto one half of the dosa. Fold the other half over the filling.
- 7
Serve hot with sambar and coconut chutney.
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