Masala Dosa with Potato Filling
Crispy South Indian dosa filled with spiced potato masala - a breakfast favorite across India.
Prep Time
8h
Cook Time
30 mins
Total Time
8h 30m
Servings
6 people
🥘 Ingredients
👨🍳 Instructions
Wash and soak rice, urad dal, and fenugreek seeds separately for 4-6 hours.
Grind urad dal with little water to a smooth, fluffy batter. Grind rice separately to a slightly coarse batter.
Mix both batters, add salt, and ferment in a warm place for 8-10 hours until doubled in volume.
For potato masala: Heat oil, add mustard seeds. When they splutter, add curry leaves, green chilies, and ginger.
Add chopped onions, sauté until golden. Add turmeric and mashed potatoes. Mix well and cook for 2 minutes. Set aside.
Heat a cast iron griddle/tawa. Pour a ladleful of batter and spread in a circular motion from center to edges.
Drizzle oil/ghee around edges and on top. Cook until bottom becomes golden and crispy.
Place potato masala in the center, fold the dosa, and serve hot with coconut chutney and sambar.
💡 Chef's Notes
Fermentation is crucial for both taste and texture. In colder climates, keep the batter in a slightly warm oven with the light on. The griddle should be hot but not smoking. Practice makes perfect with dosa spreading!