Golden Crispy Masala Dosa
A paper-thin, impossibly crispy rice and lentil crepe enveloping a warmly spiced potato filling, served alongside coconut chutney and tangy sambar. The fermented batter delivers a subtle tang that perfectly complements the turmeric-golden potatoes studded with mustard seeds and curry leaves.
Ingredients
- 1 1/2 cups long-grain rice (or dosa rice)
- 1/2 cup urad dal (split black gram)
- 1/4 teaspoon fenugreek seeds
- 4 medium potatoes, boiled and roughly mashed
+ 10 more ingredients
Instructions
Soak the rice and fenugreek seeds together in water for 4-6 hours. Separately soak the urad dal for 4-6 hours.
Grind the urad dal first to a smooth, fluffy batter, adding water sparingly. Transfer to a large bowl.
Grind the soaked rice to a slightly grainy batter and combine with the dal batter. Add salt, mix well, cover, and let ferment in a warm place for 8-12 hours until the batter has risen and is bubbly.
For the potato filling, heat oil in a pan over medium heat. Add mustard seeds and let them pop, then add cumin seeds, curry leaves, and green chilies.
Add sliced onions and ginger, sauteing until the onions turn translucent, about 4-5 minutes.
Add turmeric powder and the mashed potatoes. Mix well, season with salt, and cook for 3-4 minutes. Garnish with cilantro and set aside.
Heat a large non-stick or cast iron skillet over medium-high heat. Lightly grease with oil.
Pour a ladleful of batter onto the center of the hot pan and quickly spread it in a circular motion using the back of the ladle, working from center outward to form a thin crepe.
Drizzle a teaspoon of oil around the edges and on top. Cook until the underside turns golden brown and crispy, about 2-3 minutes.
Place a portion of the potato filling in the center of the dosa, fold it over, and serve immediately with coconut chutney and sambar.
Nutrition Estimate
Per serving • Estimated by Blinner AI