Classic Masala Dosa

A delicious South Indian specialty, Masala Dosa is a crispy crepe made from fermented rice and lentil batter, filled with a spiced potato mixture. Perfect for breakfast or a light meal, it’s served with coconut chutney and sambar.

Steps

1. Rinse the rice and urad dal together and soak them with fenugreek seeds in water for 6 hours or overnight. 2. Drain and blend the soaked mixture with a little water to form a smooth batter. Let it ferment for 8-12 hours until it rises. 3. In a pan, heat 1 tbsp of oil, add mustard seeds, and let them splutter. Add chopped onion, green chili, turmeric powder, and mashed potatoes. Mix well and cook for 2 minutes. Set aside. 4. Heat a non-stick skillet and pour a ladleful of dosa batter, spreading it into a thin circle. Drizzle a little oil around the edges and cook until it turns golden brown. 5. Place a portion of the potato filling in the center and fold the dosa. Serve hot with coconut chutney and sambar.

1 cup rice 1/4 cup split urad dal (black gram) 1/2 tsp fenugreek seeds 1/2 tsp salt 1 cup boiled potatoes, mashed 1/2 onion, finely chopped 1 green chili, finely chopped 1/2 tsp mustard seeds 1/4 tsp turmeric powder 2 tbsp oil Coconut chutney and sambar for serving