🇮🇳 India recipe
Masala Dosa
Masala dosa is the crown jewel of South Indian cuisine, originating from the Udupi region of Karnataka. A thin, crispy, golden crepe made from a fermented batter of rice and black lentils is wrapped around a warmly spiced potato filling. The fermentation process gives the dosa its distinctive slight tang and beautiful lacy texture.
Prep30 mins + overnight ferment
Cook30 mins
Serves8
Difficultyhard
Ingredients
- 300g parboiled rice (idli rice)
- 100g whole black gram (urad dal)
- 1 teaspoon fenugreek seeds (methi)
- Salt to taste
- 4 large potatoes (about 600g), boiled and roughly mashed
- 1 large onion, finely sliced
- 2 green chilies, finely chopped
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (for tempering)
- 10-12 curry leaves
- 1 teaspoon turmeric powder
- 1 tablespoon fresh ginger, finely grated
- 2 tablespoons vegetable oil
- Fresh coriander leaves for garnish
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
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Nutrition per serving
- Calories
- 230
- Protein
- 5 g
- Carbs
- 38 g
- Fat
- 6 g
