Masala dosa recipe

A thin crepe of fermented rice and lentil batter, crisped on a griddle and folded around potatoes tempered with mustard seeds and curry leaves.

45 minutesmedium8 ingredients

Ingredients

• 600 ml dosa batter
• 500 g potatoes
• 1 onion
• 1 tsp mustard seeds
• 12 curry leaves
• 1 tsp ground turmeric
• 2 green chilli
• 1 ginger

How to make Masala dosa

1. Boil the 500 g of potatoes until just tender, about 20 minutes, then peel and crumble them roughly.
2. Heat 2 tbsp oil, add the 1 tsp mustard seeds and let them pop, then add the 12 curry leaves.
3. Add the sliced onion, the chopped ginger and the 2 green chillies, and fry until the onion softens. Stir in the turmeric.
4. Add the potatoes with salt and 2 to 3 tbsp water and cook 2 to 3 minutes into a soft filling. Set aside.
5. Heat a wide flat pan or tawa over medium heat. Pour a ladle of batter (about 100 ml) in the centre and spread it thin in a spiral from the middle outwards.
6. Drizzle a little oil around the edge and cook without turning until the underside is golden and crisp and the edges lift freely.
7. Lay some potato down the middle, fold the dosa over and slide it out. Repeat with the rest of the 600 ml batter and serve with coconut chutney.

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