masala dosa

How To Cook/Prepare Masala Dosa (India)

by
Asia CuisineBreakfastRecipesWorld Cuisines

Origin:

Masala Dosa is a South Indian breakfast dish originating from Karnataka. It dates back to the 5th century, first created in Udupi cuisine. Dosa is a thin, crispy pancake made from fermented rice and lentil batter, filled with a spiced potato mixture. It is a staple across Tamil Nadu, Kerala, and Andhra Pradesh, often served with sambar (lentil stew) and coconut chutney.

Ingredients: 3 people 12 hours (for fermentation) + 30 minutes (cooking)

  • For the Dosa Batter:

    • 1 cup rice (short-grain or parboiled)
    • ½ cup urad dal (black gram lentils)
    • ½ tsp fenugreek seeds
    • Salt to taste
    • Water (as needed for grinding)

    For the Masala Filling:

    • 2 boiled potatoes, mashed
    • 1 onion, finely sliced
    • 1 green chili, chopped
    • ½ tsp turmeric
    • ½ tsp mustard seeds
    • 1 sprig curry leaves
    • 1 tbsp oil

Instructions:

  1. Step 1: Prepare the Batter

    1. Soak rice, urad dal, and fenugreek seeds for 6 hours.
    2. Blend with water into a smooth batter. Ferment overnight.

    Step 2: Make the Potato Filling

    1. Heat oil, add mustard seeds, curry leaves, and onion.
    2. Stir in turmeric, green chili, and mashed potatoes. Cook for 5 minutes.

    Step 3: Cook the Dosa

    1. Heat a non-stick pan, pour 1 ladle of batter, and spread into a thin circle.
    2. Cook for 2 minutes, then add potato filling in the center. Fold and serve.

Nutritional Information (Per Serving)

  • Calories: 280 kcal
  • Protein: 8g
  • Carbohydrates: 50g
  • Fats: 5g

Benefits

  • Fermented batter improves gut health.
  • Rich in fiber from potatoes and lentils.
  • Low in saturated fat, making it a healthy breakfast option.
Tags: No tags

Add a Comment

Your email address will not be published. Required fields are marked *