![Crispy Masala Dosa](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/crispy-masala-dosa--3e908264-8d6e-49dd-a11d-35f51894153a.png)
Recipe
Crispy Masala Dosa
Spiced Delight: Crispy Masala Dosa - A South Indian Culinary Gem
4.8 out of 5
Indulge in the flavors of South India with this authentic recipe for Crispy Masala Dosa. This popular dish is a thin, crispy crepe made from fermented rice and lentil batter, filled with a savory potato masala filling. It is a staple breakfast item in Indian cuisine.
Metadata
Preparation time
20 minutes
Cooking time
30 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Vegan (if ghee is substituted with vegetable oil), Gluten-free, Dairy-free, Nut-free
Allergens
Mustard seeds, Cumin seeds, Fenugreek seeds
Not suitable for
Paleo, Keto, Low-carb, High-protein, Raw food
Ingredients
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For the dosa batter: For the dosa batter:
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2 cups (400g) rice 2 cups (400g) rice
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1 cup (200g) urad dal (split black lentils) 1 cup (200g) urad dal (split black lentils)
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1/2 teaspoon fenugreek seeds 1/2 teaspoon fenugreek seeds
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Salt to taste Salt to taste
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For the potato masala filling: For the potato masala filling:
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4 medium-sized potatoes, boiled and mashed 4 medium-sized potatoes, boiled and mashed
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1 tablespoon vegetable oil 1 tablespoon vegetable oil
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1 teaspoon mustard seeds 1 teaspoon mustard seeds
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1 teaspoon cumin seeds 1 teaspoon cumin seeds
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1 onion, finely chopped 1 onion, finely chopped
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2 green chilies, finely chopped 2 green chilies, finely chopped
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1 sprig curry leaves 1 sprig curry leaves
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1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
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Salt to taste Salt to taste
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For serving: For serving:
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Coconut chutney Coconut chutney
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Sambar Sambar
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat (total, saturated): 5g, 1g
- Carbohydrates (total, sugars): 48g, 2g
- Protein: 6g
- Fiber: 4g
- Salt: 1g
Preparation
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1.Wash the rice, urad dal, and fenugreek seeds separately and soak them in water for 4-6 hours.
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2.Drain the water and grind the rice, urad dal, and fenugreek seeds together to make a smooth batter. Add salt and mix well. Allow the batter to ferment overnight or for at least 8 hours.
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3.Heat oil in a pan and add mustard seeds. Once they start spluttering, add cumin seeds, chopped onion, green chilies, and curry leaves. Sauté until the onions turn golden brown.
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4.Add turmeric powder and mashed potatoes to the pan. Mix well and cook for 2-3 minutes. Add salt to taste and remove from heat.
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5.Heat a non-stick griddle or dosa tawa over medium heat. Pour a ladleful of dosa batter onto the center of the griddle and spread it in a circular motion to form a thin dosa.
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6.Drizzle oil around the edges of the dosa and cook until it turns golden brown and crispy.
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7.Place a portion of the potato masala filling in the center of the dosa and fold it over.
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8.Serve hot with coconut chutney and sambar.
Treat your ingredients with care...
- Rice — Use regular white rice or parboiled rice for best results.
- Urad dal — Ensure that the dal is split and husked for the correct texture.
- Fenugreek seeds — Soaking the fenugreek seeds along with the rice and dal helps in the fermentation process.
- Mustard seeds — Be cautious while tempering with mustard seeds as they tend to splutter.
- Curry leaves — Fresh curry leaves add an authentic flavor, but dried curry leaves can be used as a substitute.
Tips & Tricks
- For crispier dosas, spread the batter thinly and evenly on the griddle.
- Adding a teaspoon of ghee while cooking the dosa enhances its flavor.
- Serve dosas immediately after preparation to retain their crispiness.
- Adjust the spiciness of the potato masala filling according to your preference.
- Experiment with different chutneys and pickles as accompaniments for a variety of flavors.
Serving advice
Serve Crispy Masala Dosa hot with coconut chutney and sambar. Accompany it with a side of fresh salad or raita for a complete meal.
Presentation advice
Present the dosa folded in half, showcasing the golden-brown crispy exterior. Garnish with a sprig of fresh curry leaves for an appealing touch.
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