Masala Dosa
PrintMasala Dosa
Indulge in the crispy and flavorful Masala Dosa. These thin, crispy pancakes are made from fermented rice and lentil batter, filled with a spicy potato mixture, creating a perfect breakfast or snack.
- Total Time: 12 h
- Yield: 4 portions 1x
- Category: Medium
Ingredients
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- 1 cup rice
- 1/2 cup urad dal (black gram lentils)
- 1/2 tsp fenugreek seeds
- 2 large potatoes, boiled and mashed
- 1 onion, finely chopped
- 2 green chilies, chopped
- 1 tsp mustard seeds
- 1 tsp turmeric powder
- Salt
- Vegetable oil for cooking
- Fresh cilantro for garnish
Instructions
- Soak rice, urad dal, and fenugreek seeds in water for 4-6 hours. Grind into a smooth batter and let it ferment overnight.
- In a pan, heat some oil and add mustard seeds. Once they start to pop, add chopped onions and green chilies, cooking until softened.
- Add mashed potatoes, turmeric powder, and salt. Mix well and cook for a few minutes. Let the filling cool.
- Heat a non-stick pan and pour a ladleful of batter, spreading it thinly to form a dosa.
- Add a little oil around the edges and cook until the dosa is crispy.
- Place some potato filling in the center of the dosa and fold.
- Garnish with fresh cilantro before serving. Enjoy!
