Masala Dosa
“Crispy South Indian fermented crepe filled with spiced mashed potatoes, onions, and mustard seeds.”
Rice
Potato
Onion
Mustard
Turmeric
Chili PepperWhere it comes from
Masala dosa, a crispy South Indian crepe, has gained popularity beyond regional boundaries, showcasing the diversity of Indian cuisine. This dish is made from fermented rice and lentil batter, filled with spiced mashed potatoes and served with tangy chutneys. Interestingly, masala dosa is not just a meal; it represents the importance of fermentation in South Indian cooking, contributing to its unique flavor and texture.
On the Palate
How it's made
5 steps · Show ↓22 min active · 480 min waiting
How it's made
5 steps · Show ↓- 110 min
Prepare the dosa batter by soaking rice and pigeon peas overnight. The next day, grind into a smooth batter and let it ferment until it doubles in volume, emitting a tangy aroma.
Watch outEnsure the batter is smooth and well-fermented for the perfect dosa texture.
- 23 min
Heat a tava or non-stick griddle over medium-high heat. Once hot, pour a ladle of batter onto the center and spread it thinly in a circular motion. Cook until the edges lift and the dosa turns golden brown, about 3 minutes.
- 35 min
In a separate pan, heat ghee and add mustard seeds until they pop. Add chopped onions, turmeric, and chili pepper, sautéing until the onions are translucent, about 5 minutes.
- 42 min
Add boiled and mashed potatoes, mixing well with the spices. Cook for an additional 2 minutes until the mixture is heated through and fragrant.
- 52 min
Place a portion of the potato filling onto the center of the dosa, fold it over, and serve immediately while crisp. Accompany with chutneys and sambar.
