Classic Masala Dosa
A crispy fermented rice and lentil crepe stuffed with a savory, spiced potato filling.
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Ingredients
- 3 cups Fermented Dosa Batter
- 3 large Potatoes, boiled and mashed
- 1 medium Onion, thinly sliced
- 2 pieces Green chilies, chopped
- 1 teaspoon Mustard seeds
- 1/2 teaspoon Turmeric powder
- 10 leaves Curry leaves
- 4 tablespoons Ghee or Oil
- 1 teaspoon Ginger, grated
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander, chopped(optional)
Instructions
- 1
Heat 1 tablespoon of oil in a pan and add mustard seeds until they splutter.
- 2
Add curry leaves, sliced onions, ginger, and green chilies; sauté until onions turn translucent.
- 3
Stir in turmeric powder and mashed potatoes, mix well, add salt, and cook for 5 minutes.
- 4
Heat a non-stick tawa or cast-iron griddle and lightly grease it with oil or ghee.
- 5
Pour a ladleful of dosa batter in the center and spread it in a circular motion to form a thin crepe.
- 6
Drizzle a teaspoon of ghee around the edges and cook on medium heat until the bottom is golden brown and crisp.
- 7
Place a portion of the potato masala in the center or on one side of the dosa.
- 8
Fold the dosa over the filling and serve immediately with coconut chutney and sambar.
Nutrition per Serving
350
Calories
8g
Protein
52g
Carbs
14g
Fat
5g
Fiber
2g
Sugar
620mg
Sodium
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