Crispy Masala Dosa with Spiced Potato Filling
Masala Dosa is a beloved South Indian delicacy that combines elements of crepes and pancakes. Originating in the southern state of Karnataka, this dish features a thin, crispy exterior made from fermented rice and lentil batter, enveloping a savory spiced potato filling. Each bite offers a delightful crunch, followed by a burst of rich flavors from the aromatic spices and herbs. Commonly enjoyed for breakfast, masala dosa can also serve as a perfect appetizer or light meal. Traditionally accompanied by a tangy peanut chutney, this dish is a true representation of South Indian cuisine, promising to transport your taste buds to the vibrant streets of Bangalore and beyond.
N/A
Servings
125
Calories
25
Ingredients
Ingredients
Peanuts, skinned
1/4 cup (Dry roasted)
Thai red chili peppers
3 (Whole)
Tamarind paste
1 teaspoon (N/A)
Salt
to taste (N/A)
Oil
1/4 teaspoon (For tempering)
Black mustard seeds
1/8 teaspoon (N/A)
Hing (asafoetida)
1/8 teaspoon (N/A)
Russet potatoes
2 large (Peeled and cubed)
Vegetable oil
1 tablespoon (For sautéing)
Black mustard seeds
1/2 teaspoon (N/A)
Cumin seeds
1/2 teaspoon (N/A)
Yellow onion
1 (Finely chopped)
Green chilies
2 (Minced)
Ground cumin
1/2 teaspoon (N/A)
Ground coriander
1 teaspoon (N/A)
Garam masala
1/2 teaspoon (N/A)
Turmeric
1/2 teaspoon (N/A)
Cilantro
2 tablespoons (Chopped)
Salt
to taste (N/A)
Dry basmati rice
1 1/2 cups (N/A)
Dry urad dal
1/2 cup (N/A)
Yellow onion
1/4 (N/A)
Green chili pepper
1 teaspoon (Minced)
Salt
to taste (N/A)
Oil
as needed (For greasing the pan)
Instructions
1
For the chutney, begin by dry roasting the skinned peanuts in a fry pan over medium heat until they turn golden brown. Make sure to stir frequently to avoid burning them.
2
Once roasted, transfer the peanuts to a blender along with the Thai red chilies, tamarind paste, and salt. Gradually mix in 1/4 cup of water until you achieve a smooth consistency. Adjust the amount of water to achieve your desired thickness.
3
In the same fry pan, heat 1/4 teaspoon of oil over medium heat. Add the black mustard seeds and asafoetida (hing). Fry until the mustard seeds begin to pop, then pour this tempering over the peanut chutney and mix well.
4
To prepare the filling, boil the cubed russet potatoes in salted water until fork-tender, then drain and set them aside.
5
In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the mustard and cumin seeds, letting them pop for a few seconds.
6
Quickly add the chopped onion and minced green chilies, sautéing for 2-3 minutes until the onions are translucent.
7
Stir in the ground cumin, ground coriander, and gently fold in the cooked potatoes, being careful not to mash them.
8
Add turmeric, garam masala, chopped cilantro, and adjust the salt to taste. Optionally, add up to 1/4 cup of water to achieve the desired consistency for the filling. Keep it warm on low heat.
9
For the dosa batter, soak the urad dal and basmati rice in separate bowls filled with water for at least 8 hours or overnight.
10
The next day, drain the soaked ingredients and combine them in a food processor. Grind them into a smooth paste. Add a small piece of chopped onion, minced green chili, and about 1/4 teaspoon of salt, mixing until fully integrated.
11
Gradually add more water to the batter until you achieve a creamy, slightly thin consistency; it should be a bit thinner than typical pancake batter.
12
Heat a large flat griddle or non-stick pan over medium-high heat and lightly grease it with oil. Once hot, pour 1/2 to 3/4 cup of the batter in the center.
13
Quickly spread the batter outward in a circular motion using a spoon or spatula to form a thin layer. Aim for an even, thin pancake; imperfections are alright!
14
Cook the dosa until the underside turns golden brown, and the top surface looks set and no longer glossy, typically 2-3 minutes. Do not flip.
15
Once cooked, carefully lift the dosa from the pan and place a few tablespoons of the potato filling in the center. Optionally, add a drizzle of sriracha for extra heat.
16
Roll up the dosa and serve immediately alongside the peanut chutney for dipping.
Nutrition Information
5.4g
Fat
15g
Carbs
3.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Masala Dosa?
Masala Dosa is a beloved South Indian delicacy that combines elements of crepes and pancakes, featuring a thin, crispy exterior made from fermented rice and lentil batter.
Where does Masala Dosa originate from?
The dish originates from the southern state of Karnataka in India.
Is this Masala Dosa recipe vegetarian?
Yes, this recipe is vegetarian and vegan-friendly.
Is Masala Dosa gluten-free?
Yes, the batter is made from rice and lentils, making it naturally gluten-free.
What are the primary ingredients in the dosa batter?
The batter consists of dry basmati rice, dry urad dal, yellow onion, green chili pepper, and salt.
How long do I need to soak the rice and dal?
You should soak the urad dal and basmati rice in separate bowls for at least 8 hours or overnight.
What type of potatoes should I use for the filling?
This recipe specifically calls for large russet potatoes, peeled and cubed.
How is the peanut chutney prepared?
It is made by dry roasting skinned peanuts and blending them with Thai red chilies, tamarind paste, salt, and water.
What is the tempering used for the chutney?
The tempering consists of black mustard seeds and asafoetida (hing) fried in a small amount of oil.
What is the secret to a crispy dosa?
Spreading the batter quickly in a circular motion to form a very thin layer and cooking until the underside is golden brown ensures crispiness.
Should I flip the dosa while cooking?
No, you should cook the dosa on one side only until the top surface looks set and is no longer glossy.
How many calories are in a serving of this Masala Dosa?
Each serving contains approximately 125 calories.
What spices are used in the potato filling?
The filling is seasoned with mustard seeds, cumin seeds, ground cumin, ground coriander, turmeric, and garam masala.
How do I achieve the correct batter consistency?
The batter should be creamy and slightly thin, specifically thinner than typical pancake batter.
What can I add for extra heat?
You can optionally add a drizzle of sriracha in the center with the potato filling for extra spiciness.
How many ingredients are required for this recipe?
This recipe requires a total of 25 ingredients.
What is the nutritional fat content?
The recipe contains 5.4g of fat per serving.
What is the protein content per serving?
Each serving provides 3.3g of protein.
How much carbohydrate is in this dish?
There are 15g of carbohydrates per serving.
What is the role of tamarind paste in the chutney?
The tamarind paste adds a tangy flavor to the peanut chutney.
Can I use any oil for frying?
The recipe recommends vegetable oil for sautéing the filling and greasing the pan.
What is hing?
Hing is also known as asafoetida, a savory spice used in the tempering for the peanut chutney.
How do I know when the potatoes are ready?
The potatoes should be boiled until they are fork-tender before being added to the spiced sauté.
How do I serve the Masala Dosa?
Roll up the dosa with the filling inside and serve immediately alongside the peanut chutney.
Is the onion cooked in the batter?
A small amount of onion and green chili are ground directly into the batter for flavor.
What temperature should I use for roasting peanuts?
Peanuts should be dry roasted over medium heat until golden brown.
Can I use a food processor for the batter?
Yes, the soaked rice and dal are combined in a food processor to grind them into a smooth paste.
How much water is added to the chutney?
Start with 1/4 cup of water and adjust until you reach your desired thickness.
Is cilantro used in this recipe?
Yes, 2 tablespoons of chopped cilantro are stirred into the potato filling.
When is Masala Dosa typically eaten?
It is commonly enjoyed for breakfast but can also serve as an appetizer or light meal.