Masala Dosa

image_pdfDownload recipeimage_printPrint recipe

A dosa is a kind of Indian pancake, a very popular street food best enjoyed with sambhar, spiced potatoes and a selection of chutneys. As the rice and lentils need to soak and ferment, it does take a couple of days to prepare, but it’s well worth the wait!

Ingredients for the dosa

300g basmati rice
100g urad dal (split black lentils)
2 tsp fenugreek seeds

Ingredients for the spiced potato filling

3 large potatoes, boiled and diced
2 tbsp sunflower oil
1 tsp mustard seeds
Fresh curry leaves
2 dried red chillies
2 medium onions, roughly chopped
1 tbsp chana dal (split chickpeas)
1 tsp urad dal (split pigeon peas)
1 ½ tsp salt
½ tsp ground turmeric

Method

Measure the basmati rice into a one saucepan and the lentils into another separate pan.

Add the fenugreek seeds to the lentils. Cover both the rice and lentils with water and soak overnight or for 7 to 8 hours, ensuring that both the lentils and rice are completely covered.

When the lentils and rice have soaked, remove the rice from the water, and add to a food mixer with a small amount of the soaking water. Blend to a silky smooth paste. Next remove the lentils from their pan, blend and add to the rice mixture with a small amount of water. Mix to combine and leave overnight in a warm place to ferment.

To make the spiced potato filling, heat the sunflower oil in a large frying pan, and add the mustard seeds, fresh curry leaves and dried chillies. Cook on a medium heat for a couple of minutes. Next add the chopped onions, salt and turmeric powder. Mix thoroughly and add the chopped cooked potatoes. Cover and cook for five minutes. Remove from the heat.

When you are ready to cook the dosas, remove some of the mixture to a saucepan and add water to achieve the consistency of cream.

Heat a large frying pan or hotplate and wipe with a tiny amount of oil. Add the mixture to the pan and starting at the centre, spread it out across the pan with a circular motion, using a serving spoon or ladle with a rounded bottom. Cook for a minute or two and then drizzle with a tiny amount of oil to prevent it sticking. Flip the dosa over to cook the other side. When the dosa is lightly golden on both sides, add the spiced potato mix to the centre, and fold up from both sides.

Serve with sambhar and a selection of chutneys.

Any unused dosa mix will keep in an airtight box in the fridge for 5-6 days.

4 thoughts on “Masala Dosa”

  1. Thank you for all your videos, love all your recipes. In South India, we normally use short grain parboiled rice like Sona Masuri or Dosa/Idly rice which allows for the dosa to be crunchy, fluffy and the right texture. Please try it next time! I think you will enjoy the difference!!! 🙂

    Reply
  2. Chana dal and urad dal are listed in the ingredients but not mentioned in the written recipe. The video shows them being added to the frying pan together with the mustard seeds and curry leaves.

    Reply

Leave a comment