Crispy Masala Dosa
Ingredients
Batter
parboiled rice (raw)
300 g
black gram lentils (urad dal) (raw)
75 g
fenugreek seeds (raw)
5 g
salt (fine)
8 g
Potato Filling
potatoes (boiled, peeled)
500 g
onion (sliced)
150 g
green chili (chopped)
10 g
mustard seeds (whole)
5 g
curry leaves (fresh)
8 g
turmeric powder (ground)
3 g
sunflower oil (liquid)
30 ml
salt (fine)
5 g
Instructions
Soak the rice and lentils
Combine rice, black gram lentils and fenugreek seeds. Soak in water for 4-6 hours until softened.
Grind the batter
Drain soaked ingredients and blend with minimal water until smooth and fluffy. Add salt and mix well. Ferment covered at room temperature for 8-12 hours until bubbly.
Prepare potato filling
Heat oil in a pan. Add mustard seeds and curry leaves. When seeds splutter, add sliced onion and green chili. Sauté until onions turn translucent.
Cook spiced potatoes
Add turmeric, salt and mashed potatoes. Mix thoroughly and cook 5 minutes until flavors meld. Remove from heat.
Cook the dosa
Heat a non-stick pan. Pour a ladle of fermented batter, spread thinly in circular motion. Drizzle oil around edges. Cook until golden and crisp. Flip briefly if needed.
Fill and serve
Place 2-3 tablespoons of hot potato filling in center. Fold dosa into half-moon or roll. Serve immediately with coconut chutney and sambar.
Original recipe
Storage
Store batter separately in fridge up to 3 days; potato filling up to 2 days
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