Masala Dosa

Ingredients

• For batter: 1.5 cups rice, 1/2 cup urad daal, 1/4 tsp fenugreek seeds, soaked and fermented overnight
• For filling: 4 potatoes boiled and mashed, 1 onion, 1 tsp mustard seeds, 10 curry leaves, 1 tsp turmeric, 2 green chillies, salt
• Oil for frying

Instructions

1. Soak the rice, daal and fenugreek for 6 hours, then blend with water into a smooth batter.
2. Ferment overnight in a warm place until bubbly.
3. For the filling, temper mustard seeds and curry leaves, add onion and chilli, then the turmeric and mashed potato.
4. Heat a flat pan, pour a ladle of batter and spread in a thin spiral.
5. Drizzle with oil and cook until crisp and golden.
6. Place a line of filling, fold and serve.

Serving suggestions

• Serve with coconut chutney and sambar.

Storage & reheating

Batter keeps 3 days in the fridge.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions