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Masala Dosa

By Cathy Colander

Prep:
15 mins
Cook:
20 mins
Total:
35 mins
Yield:
4 servings

Masala Dosa is a crispy fermented rice and lentil crepe filled with a spiced potato and pea mixture. Golden and savory, it’s served with chutney and sambar for a balanced South Indian meal. Perfect for brunch or dinner, it showcases traditional flavors in every bite.

Ingredients

  • 2 tablespoon oil
  • 1 teaspoon mustard seeds
  • 0.50 teaspoon cumin seeds
  • 1 cup onion, finely chopped
  • 2 cup potatoes, boiled and diced
  • 0.50 cup peas, thawed if frozen
  • 0.50 teaspoon ground turmeric
  • 0.50 teaspoon chili powder
  • 1 teaspoon salt
  • 2 cup dosa batter
  • 0.50 cup potato filling
  • 0.50 cup coconut chutney
  • 0.50 cup sambar

Steps

  1. Prepare potato filling: heat oil, mustard seeds, cumin seeds, then saute onion; stir in turmeric, chili powder, potatoes, peas, and salt; cook until heated through.
  2. Heat a nonstick pan over medium heat. Pour a ladle of dosa batter and swirl to form a thin crepe; drizzle oil around edges and cook until golden, about 2 minutes per side.
  3. Place 0.5 cup potato filling down the center of each dosa; fold or roll.
  4. Serve hot with coconut chutney and sambar.