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Indian
Masala Dosa Breakfast
35 min total15 prep20 cook4 servings340 cal
VegetarianClassic
Crisp, golden rice-and-lentil crepes filled with spiced potato masala and served with coconut chutney. A South Indian breakfast classic with a shatteringly crisp shell and soft, fragrant filling.
Ingredients
pantry
- 1 cupbasmati rice
- 0.5 cupurad dal
- 1 tspmustard seeds
- 0.5 tspturmeric
- 3 tbspvegetable oil
- 1.5 tspsalt
produce
- 3potato
- 1onion
- 2 tbspfresh cilantro
Steps
- Rinse rice and urad dal, soak together 4 hours, then blend to a smooth pourable batter and ferment overnight.
- Boil potatoes until tender, peel, and roughly mash with salt and turmeric.
- Heat oil in a skillet, add mustard seeds until they pop, then sauté chopped onion until golden.
- Fold mashed potatoes into the onions, season, and stir in chopped cilantro; keep warm.
- Heat a flat griddle over medium-high and lightly grease with oil.
- Pour a ladle of batter and spread quickly into a thin round; drizzle oil around the edges.
- Cook until the bottom is golden and crisp, then flip briefly if needed.
- Place a spoonful of potato masala along the center and fold the dosa over the filling.
- Repeat with remaining batter, keeping cooked dosas warm under a clean kitchen towel.
- Serve hot with coconut chutney and sambar on the side.
Tips
- Soak rice and dal long enough for a smooth batter that ferments overnight for the best tang.
- Spread the batter thin on a hot griddle for lacy, crisp edges.
- Keep cooked dosas warm under a towel while you finish the batch.
- Adjust chili in the potato masala to taste.
