Crispy Masala Dosa with Spiced Coconut Chutney
Experience the rich flavors of South Indian cuisine with this crispy Masala Dosa served alongside a refreshing spiced coconut chutney. This delightful breakfast dish combines fermented rice and lentil crepes filled with a savory spiced potato mixture and accompanied by a tangy chutney made from fresh coconut and aromatic spices. Perfect for a leisurely family breakfast or a brunch gathering, this recipe yields an impressive batch of dosas that can be customized and enjoyed by all. Allow yourself to savor the tradition and love woven into this classic dish inspired by 'The Vegetarian Menu Book' by Vasantha Moorthy. Note: Prep time includes overnight fermentation.
N/A
Servings
250
Calories
26
Ingredients
Ingredients
parboiled rice
2 cups (soaked)
uncooked rice
1 cup (soaked)
split Urad Dal
1 cup (soaked)
fenugreek seeds
1/2 teaspoon (soaked)
salt
to taste (to season)
oil
for frying (for greasing skillet)
ghee
for finishing (optional)
mustard seeds
1/2 teaspoon (for seasoning)
gram dal
1 teaspoon (for seasoning)
black gram dal
1 teaspoon (for seasoning)
onions
2 medium (finely chopped)
green chilies
4 (finely chopped)
ginger
1 inch (finely chopped)
curry leaves
2 sprigs (finely chopped)
red chili powder
1/2 teaspoon (for the filling)
turmeric powder
1/2 teaspoon (for the filling)
potatoes
1 1/8 lbs (boiled, peeled, chopped)
coriander leaves
1 handful (finely chopped)
lemon
1 (juice (optional))
oil for chutney
2 teaspoons (for tempering)
asafoetida powder
a pinch (for tempering)
dried red chilies
3 (for tempering)
split Urad Dal for chutney
1 1/2 tablespoons (for tempering)
coconut
1/2 (grated)
salt for chutney
to taste (for seasoning)
tamarind pulp
1 lemon-sized ball (for chutney)
Instructions
1
Soak the parboiled and uncooked rice in water for at least 6 hours. Soak the Urad Dal and fenugreek seeds in a separate bowl for the same duration.
2
After soaking, drain the rice and dal mixtures. In a blender, grind the rice and dal separately to a fine batter, adding a little reserved soaking water as needed to achieve a smooth consistency.
3
Combine both batters in a large bowl, add salt to taste, and mix thoroughly. Cover and allow it to ferment overnight at room temperature.
4
The next day, check the batter's consistency. If it’s too thick, add a splash of water and mix until it reaches a pouring consistency.
5
For the potato filling, heat 3 tablespoons of oil in a pan. Add mustard seeds and split gram dal and let them sizzle.
6
Once the mustard seeds start popping, add finely chopped onions, green chilies, ginger, and curry leaves. Sauté until the onions turn golden brown.
7
Stir in red chili powder, turmeric powder, and boiled, chopped potatoes. Season with salt and mix well. Remove from heat and fold in chopped coriander leaves and lemon juice, if using.
8
To prepare the coconut chutney, heat 2 teaspoons of oil in a small pan. Add asafoetida, dried red chilies, and split urad dal. Fry until the dal turns golden.
9
Allow it to cool slightly, then grind this mixture with grated coconut, salt, and tamarind pulp into a slightly chunky paste, adding water to adjust the consistency.
10
Heat a non-stick skillet on medium heat and lightly grease with oil. Pour a ladleful of dosa batter and quickly spread it into a thin, even circle.
11
Drizzle a little more oil around the edges and on top. Cook until the bottom crisps up and then flip to cook the other side until golden and crisp.
12
For each dosa, spread approximately 1 tablespoon of chutney over the surface. Place 2 tablespoons of the potato mixture in the center, fold the dosa in thirds, and drizzle with ghee.
13
Roast on the skillet for an additional minute or two until the ghee is absorbed. Serve hot with extra coconut chutney and enjoy.
Nutrition Information
7.5
Fat
36.7
Carbs
5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Crispy Masala Dosa?
A Masala Dosa is a traditional South Indian breakfast dish consisting of fermented rice and lentil crepes filled with a savory spiced potato mixture.
What is the Spiced Coconut Chutney made of?
The chutney is made from fresh grated coconut, tamarind pulp, and a tempered mixture of asafoetida, dried red chilies, and split urad dal.
Is this recipe vegetarian?
Yes, this is a vegetarian recipe inspired by 'The Vegetarian Menu Book' by Vasantha Moorthy.
Is Masala Dosa gluten-free?
Yes, the recipe uses rice and lentils, making it naturally gluten-free.
How long should I soak the rice and lentils?
The parboiled rice, uncooked rice, and Urad Dal should be soaked in water for at least 6 hours.
What is the purpose of fenugreek seeds in the batter?
Fenugreek seeds are soaked with the dal to help with the fermentation process and add a distinct aroma to the dosa.
How long does the fermentation process take?
The combined rice and dal batter needs to ferment overnight at room temperature.
What should the consistency of the dosa batter be?
The batter should be ground to a fine consistency and then adjusted with water until it reaches a pouring consistency.
What are the ingredients for the potato filling?
The filling includes boiled potatoes, onions, green chilies, ginger, curry leaves, mustard seeds, gram dal, red chili powder, and turmeric.
How do I prepare the potatoes for the filling?
Potatoes should be boiled, peeled, and chopped before being added to the sautéed spice and onion mixture.
What adds the tangy flavor to the potato filling?
Optional lemon juice is added at the end of the filling preparation for a tangy finish.
How is the coconut chutney ground?
It is ground into a slightly chunky paste using water to adjust the consistency.
What is the secret to a crispy dosa?
Cooking the thin batter on a medium-heat non-stick skillet with a drizzle of oil until the bottom is golden and crisp ensures a crunchy texture.
How much oil is needed for the potato filling?
The recipe calls for 3 tablespoons of oil to sauté the spices and vegetables for the filling.
Can I add ghee to the dosa?
Yes, drizzling ghee over the dosa after folding and roasting for an extra minute adds richness and flavor.
What is the calorie count per serving?
Each serving contains approximately 250 calories.
How much protein is in this dish?
This recipe provides 5 grams of protein per serving.
What is the fat content of the Masala Dosa?
Each serving contains 7.5 grams of fat.
How many carbohydrates are in one serving?
There are 36.7 grams of carbohydrates per serving.
How do I assemble the Masala Dosa?
Spread 1 tablespoon of chutney on the cooked dosa, place 2 tablespoons of potato filling in the center, and fold it into thirds.
What type of rice is used in this recipe?
The recipe uses a combination of 2 cups of parboiled rice and 1 cup of uncooked rice.
How do I prepare the chutney tempering?
Heat 2 teaspoons of oil and fry asafoetida, dried red chilies, and split urad dal until the dal turns golden.
What kind of skillet is best for making dosas?
A non-stick skillet is recommended to prevent the thin crepe from sticking.
Should the rice and dal be ground together?
No, they should be ground separately to a fine batter before being combined in a large bowl.
Can I adjust the spiciness of the filling?
Yes, you can adjust the number of green chilies and the amount of red chili powder to suit your preference.
What garnish is used for the potato mixture?
A handful of finely chopped coriander leaves is folded into the mixture at the end.
Is tamarind necessary for the chutney?
Tamarind pulp provides the essential tangy balance to the coconut and spices in the chutney.
How do I spread the batter on the pan?
Pour a ladleful of batter in the center and quickly spread it outward in a thin, even circular motion.
What is the texture of the coconut chutney?
The chutney should have a slightly chunky texture rather than being a perfectly smooth purée.
Who is the author mentioned as inspiration for this recipe?
The recipe is inspired by Vasantha Moorthy's book, 'The Vegetarian Menu Book'.