Description
Masala Dosa stands out with its crispy texture and flavorful potato filling. It’s an easy-to-make dish perfect for a wholesome breakfast or quick dinner. Enjoy the blend of spices and ingredients that make this classic Indian recipe a family favorite.
Ingredients
Scale
- 1/2 cup urad dal , dehusked split or whole urad dal gota
- 1 1/2 cup dosa rice , or combination of dosa rice + sona masoori rice, idli rice works too (see notes)
- 1 tablespoon split chickpeas (chana dal)
- 1 tablespoon toor dal (split pigeon peas)
- 1/2 teaspoon fenugreek seeds (methi dana)
- 1/4 cup poha (flattened rice), soak for 20 minutes before grinding
- 1 teaspoon non-iodized salt , rock salt (sendha namak)
- 7 tablespoon ghee or oil, to cook dosa (half tablespoon for each dosa)
- 4 potatoes, boiled, peeled, cut into 3/4 inch pieces and slightly mashed
- 1 tablespoon oil
- 1/2 teaspoon cumin seeds (jeera)
- 1/2 teaspoon mustard seeds (rai)
- 2 teaspoon split chickpeas (chana dal), soaked in hot water for 20 minutes
- 12 Curry Leaves (Kadi Patta)
- 2 green chili pepper, chopped, adjust to taste
- 1 pinch asafoetida (hing), skip for gluten-free
- 2 cup onion, thinly sliced
- 1 teaspoon ginger, grated
- 1/2 teaspoon ground turmeric (haldi powder)
- 1 teaspoon salt
- cilantro , for garnish
Instructions
- Combine urad dal, dosa rice, chana dal, toor dal, and fenugreek seeds in a large bowl.
- Rinse the mixture until the water runs clear, then soak in about 6 cups of water for 4-5 hours.
- Soak poha in water for 20 minutes before grinding the batter.
Notes
Feel free to adjust the spices according to your taste preferences.
Serve with coconut chutney or sambar for a complete meal.
Ensure to mash the potatoes well for even distribution in the filling.
Nutrition
- Serving Size: 1 dosa
- Calories: 200
- Sugar: 1g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg