Cooking Lucid
Masala Dosa
Paper-thin, crispy fermented rice-lentil crepes filled with spiced potato masala. South India's most famous breakfast — served with coconut chutney and sambar.
Prep 30 min
Cook 30 min
Total 14h 30m
Serves 6
Ingredients
Step 1 — Fermented batter
- 2 cups idli rice or parboiled rice (soaked 6 hours)
- ½ cup urad dal (skinned black lentils, soaked 6 hours)
- ¼ tsp fenugreek seeds
- 1 tsp salt
- Water (for grinding)
Step 2 — Potato masala filling
- 4 medium potatoes (boiled and mashed)
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- 10 curry leaves
- 2 green chilies (chopped)
- 1 large onion (sliced)
- ½ tsp turmeric
- 1 tsp salt
- 2 tbsp cilantro
Step 3 — Serve
- Coconut chutney
- Sambar
- Ghee (for cooking dosas)
Instructions
- 1
Ferment the batter
Grind rice and dal separately to smooth batters, adding water as needed. Mix together with salt and ferment 8–12 hours until bubbly and risen.
- 2
Make potato masala
Heat oil, splutter mustard seeds, urad dal, and curry leaves. Add onion and green chilies, cook until soft. Stir in turmeric, salt, mashed potatoes, and cilantro. Set aside.
- 3
Cook dosas
Heat a flat griddle. Spread a ladle of batter in a thin circle. Drizzle ghee around edges. Cook until crisp and golden. Place potato filling in center, fold dosa over. Serve immediately with chutney and sambar.
Nutrition per serving: 320 cal · 8g protein · 52g carbs · 10g fat · 4g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
