Masala Dosa

Paper-thin, golden, and shatteringly crisp — Masala Dosa is South India's most famous breakfast, a fermented rice-lentil crepe wrapped around spiced potatoes. It is a weekend project worth every minute.

Prep time

25 mins

Cook time

40 mins

Total time

1 hr 5 mins

Servings

4 servings

Calories

480

Ingredients

• 1 1/2 cups parboiled rice (idli rice)
• 1/2 cup urad dal (split black gram)
• 1/4 teaspoon fenugreek seeds
• 1 teaspoon salt
• 3 large potatoes, boiled and cubed
• 1 tablespoon oil
• 1 teaspoon mustard seeds and 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 green chilies, slit
• 1/2 teaspoon turmeric powder
• 1 tablespoon grated ginger
• 1/4 cup chopped fresh cilantro
• Ghee or oil, for cooking the dosas
• Coconut chutney and sambar, to serve

Instructions

1. Rinse the rice and soak in water for 6 hours. Soak the urad dal and fenugreek seeds separately for 5 hours.
2. Grind the dal with a little water into a smooth, fluffy batter. Grind the rice into a slightly coarse batter, then mix both with the salt in a large bowl.
3. Cover and ferment in a warm place for 8 hours, or overnight, until the batter doubles and smells pleasantly sour.
4. For the filling, heat the oil and pop the mustard and cumin seeds. Add the onion, chilies, and ginger and cook for 4 minutes until soft.
5. Stir in the turmeric, salt, and cubed potatoes. Mash lightly, cook for 3 minutes, and fold in the cilantro.
6. Heat a cast-iron griddle over medium-high heat until a drop of water sizzles. Sprinkle water, wipe with a cloth, and reduce to medium.
7. Pour a ladle of batter in the center and spread in quick circles into a thin crepe. Drizzle ghee around the edges and cook for 2 to 3 minutes until golden and crisp.
8. Spoon the potato filling down the center, fold the dosa over, and serve hot with chutney and sambar.

Pro tips

• Fermentation is everything — a warm spot and patience give you crisp, tangy dosas.
• The griddle must be hot enough that water sizzles on contact, or the dosa will stick.
• Spread the batter thin and fast in one continuous spiral.
• Do not flip the dosa — cooking on one side keeps it crisp and lacy.

Frequently asked questions