Masala dosa
Crisp dosa made from fermented rice and lentils, filled with spiced potatoes. Serves 6.
This masala dosa pairs a thin dosa made from fermented rice-and-lentil batter with a warm, spiced potato filling. The batter needs time to soak and ferment; cook the dosas just before serving to help preserve their texture.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Soak the batter ingredients
Rinse the rice, urad dal lentils, and split chickpeas. Place them in a bowl with the fenugreek and water, and soak for 12 hours.
Ready to continue when: The grains and legumes have soaked for 12 hours and are ready to drain.
720 min - 02
Blend the batter
Drain the soaked ingredients and reserve the water. Blend them, adding the reserved water gradually as needed, until you have a smooth, fluid batter that can be spread.
Ready to continue when: The batter is smooth, without large lumps, and falls easily from a spoon.
- 03
Ferment the batter
Transfer the batter to a container and cover it without sealing it airtight. Leave it to ferment for 10 hours. Once fermented, gently stir in the salt.
Ready to continue when: Small bubbles are visible in the batter and it has a slightly sour aroma.
600 min - 04
Cook the potatoes
Cook the potatoes until tender when pierced, then cut them into pieces.
Ready to continue when: A knife or fork passes easily through the potatoes.
- 05
Prepare the spiced filling
Heat some of the oil in a pan and add the cumin. Add the onion, garlic, green chili, and curry leaves; cook until the onion is translucent. Add the turmeric and potatoes, and stir until they are well coated.
Ready to continue when: The onion is translucent and the potato pieces are coated with the spices.
- 06
Cook and fill the dosas
Heat a pan and lightly grease it with the remaining oil. Pour a portion of batter into the center and spread it into thin circles, working from the center outward. Cook each dosa for about 2 minutes, until the underside is golden and the edges lift away. Place the potato filling in the center, fold, and serve hot.
Ready to continue when: Each dosa has a golden underside, the edges lift away, and the filling stays inside when folded.
2 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- - YouTube www.youtube.com/watch?v=rTPr0j-187g
- Receta de Masala Dosa montsia.es/recipe/masala-dosa
- Cómo hacer dosas indias en casa: la receta básica para hacer los exquisitos crepes indios www.directoalpaladar.com/recetas-de-aperitivos/como-hacer-dosas-indias-casa-receta-basica-pa…
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State: Published after documentary validation; no “Tested” label is shown.