Breakfast
Masala Dosa
VegMedium spice
Prep
20 min
Cook
15 min
Total
35 min
≈ 590 kcal15 g proteinper serving · estimate
Plan ahead: Soak 5–6 hrs + ferment overnight. Not included in the time above.
Contains: Mustard
Food safety
• Fermented batter should smell pleasantly sour. Discard it if it smells off or looks pink.
Equipment
Tawa or non-stick panMixer grinderMixing bowl
Ingredients
4 servings
Tap ingredients as you prepare them.0 of 11 ready
Step by Step Instructions
1
Soak rice and urad dal separately in water for 5-6 hours.
2
Grind dal to a smooth, fluffy paste and rice to a slightly grainy paste; combine both with 1 tsp salt and ferment overnight (8-10 hours) in a warm place until doubled and bubbly.
3
Boil potatoes until fork-tender (12-15 min), peel, and mash coarsely, leaving some small chunks.
⏱ 15 min timer
4
Heat 2 tbsp oil on medium flame, add 1 tsp mustard seeds; once they splutter, add curry leaves and sliced onion, saute until translucent (4-5 min).
⏱ 5 min timer
5
Add 0.5 tsp turmeric powder and chopped green chilli, stir 30 seconds, mix in mashed potato and 0.5 cup water. Cook on low flame 5 minutes; season with 0.5 tsp salt.
⏱ 5 min timer
6
Gently stir the fermented batter, thin slightly with water if needed. Heat a tawa on medium-high, grease lightly, pour a ladle of batter and spread thin from the center outward.
7
Drizzle oil around the edges, cook until golden and crisp (2-3 min), place filling in the center, fold, and serve with coconut chutney and sambar.
⏱ 3 min timer