Masala Dosa
Crispy South Indian rice crepe filled with spiced potato.
Ingredients
- 1 cup raw rice
- ¼ cup urad dal
- 2 tbsp poha (flattened rice)
- ¼ tsp fenugreek seeds
- Salt, water as needed
- 3 medium potatoes, boiled ' mashed
- 1 medium onion, thinly sliced
- 1 tsp mustard seeds
- 1 tsp chana dal
- A pinch of hing
- 1–2 green chilies, chopped
- Few curry leaves
- ¼ tsp turmeric
- Salt to taste
- 1 tbsp oil or ghee
Instructions
- Prep the Batter
- Soak rice, dal, poha, and methi for 5–6 hrs.
- Grind into a smooth batter. Ferment overnight. Add salt before cooking.
- Make the Potato Masala
- Heat oil. Add mustard, chana dal, hing, chilies, curry leaves.
- Add onions, sauté till soft. Add turmeric, salt, mashed potato.
- Mix and cook for 2–3 mins. Set aside.
- Crisp the Dosa
- Heat a cast iron or non-stick tawa. Pour a ladle of batter, spread into a circle.
- Drizzle oil or ghee on edges. Let it crisp.
- Place a spoonful of masala in the center, fold the dosa.
- Serve Hot
- With coconut chutney, sambhar, or even just a dab of ghee.