Masala Dosa

Paper-thin, golden, and shatteringly crisp — homemade Masala Dosa is the crown jewel of South Indian breakfasts. A fermented rice-and-lentil batter cooks into lacy crepes wrapped around a spiced potato filling.

Prep time

10 hrs 20 mins

Cook time

40 mins

Total time

11 hrs

Servings

6 servings

Calories

450

Ingredients

• 2 cups parboiled rice (idli rice)
• 1/2 cup whole urad dal (black gram without skin)
• 1/2 teaspoon fenugreek seeds
• 1 teaspoon salt
• Water, as needed
• 1 tablespoon oil or ghee, for cooking the dosas
• 3 large potatoes (about 1.5 lb), boiled and cubed
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 green chilies, slit
• 1/2 teaspoon turmeric powder
• 1/4 cup chopped fresh cilantro

Instructions

1. Rinse the rice, urad dal, and fenugreek seeds separately. Soak the rice in plenty of water for 6 hours and the dal with fenugreek in water for 5 to 6 hours.
2. Drain and grind the dal with fenugreek first, adding 1/2 cup water gradually, into a smooth, fluffy batter. Transfer to a large bowl, then grind the rice into a slightly coarse batter and mix the two together with the salt.
3. Cover the bowl and set it in a warm spot for 4 hours, or until the batter doubles, turns slightly sour-smelling, and is full of tiny bubbles. This fermentation is what makes dosas crisp and flavorful.
4. For the potato filling, heat 1 tablespoon oil in a pan and pop the mustard and cumin seeds until they crackle. Add the onion and green chilies and saute until the onion softens.
5. Stir in the turmeric, salt to taste, and the cubed potatoes. Mash lightly so some chunks remain, cook for 3 minutes, then fold in the cilantro and set aside.
6. Heat a nonstick or cast-iron griddle over medium-high heat until a drop of water sizzles and evaporates instantly. Sprinkle a few drops of water, wipe with a damp cloth, then reduce to medium heat.
7. Pour a ladle of batter (about 1/3 cup) in the center and spread outward in quick circles with the back of the ladle to form a thin crepe. Drizzle 1/2 teaspoon oil around the edges and cook for 2 to 3 minutes until golden and crisp underneath.
8. Place a spoonful of potato filling down the center, fold the dosa in half or roll it, and slide it onto a plate. Repeat with the remaining batter, serving each dosa hot with coconut chutney and sambar.

Pro tips

• The batter should be thin enough to spread easily — like pancake batter. Add a little water if it thickens in the fridge.
• Fermentation needs warmth: an oven with just the light on works well in cool kitchens.
• Do not flip dosas if you want the classic crisp texture — cooking on one side keeps them lacy and golden.
• Leftover batter keeps refrigerated for up to 4 days; bring to room temperature and stir before using.

Frequently asked questions