Masala Dosa
Masala dosa prepared with potato stuffing, a classic South Indian breakfast dish featuring a crispy dosa filled with a spiced potato mixture.
Ingredients
- 2 cups Idli rice (Also known as parboiled rice)
- 0.5 cup Split urad dal (Also known as split and skinless black lentils)
- 0.5 cup Split Bengal Gram (Also known as chana dal or split chickpeas)
- 0.5 cup Beaten rice (Also known as poha or flattened rice)
- 0.75 tbsp Fenugreek seeds
- 2 tbsp Rava (Also known as semolina or cream of wheat)
- 3 units Potato
- 2 units White onions
- 3 units Green chillies
- 0.5 inch Ginger
- 2 sprigs Curry leaves
- 4 tbsp Coconut oil
- 4 tbsp Ghee
- 1 tsp Mustard seeds
- 1 tsp Turmeric (Also known as haldi)
- 2 sprigs Coriander leaves (Also known as cilantro)
- 2 tsp Lemon juice
- 1 to taste Salt
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Instructions
- 1Soak the idli rice, split Bengal gram, split urad dal, and fenugreek seeds together in water for 3 hours. Soak the beaten rice for 10 minutes before grinding. Grind all soaked ingredients to a fine paste, then mix in the rava and salt. Allow the batter to ferment overnight.
- 2Boil the potatoes until tender, then mash them well. In a kadai, heat coconut oil and add mustard seeds. Once they splutter, add chopped onions, green chillies, ginger, and curry leaves. Sauté until onions are translucent. Add salt, turmeric, and coriander leaves, then stir in the lemon juice. Mix well and set aside.
- 3Heat a non-stick pan over medium heat. Pour a ladleful of batter onto the pan and spread it evenly to form a thin layer. Cook until the dosa turns golden brown. Drizzle ghee around the edges and place the potato filling in the center. Fold the dosa over the filling and serve hot.
