Tamil Nadu Style Masala Dosa

About this recipe

Experience the authentic taste of Tamil Nadu with this Masala Dosa recipe. This South Indian delicacy features crisp and golden crepes made from a fermented blend of rice and lentils, perfectly complemented by a spicy, aromatic potato filling. Ideal for breakfast or brunch, serve it hot with coconut chutney and sambar for a complete meal that captures the vibrant flavors of Indian cuisine.

Ingredients

• 1 cup rice
• 1/2 cup urad dal
• 1/4 cup chana dal
• 1/4 cup toor dal
• 1/4 tsp fenugreek seeds
• Salt to taste
• Oil for cooking dosa
• 4 medium-sized potatoes, boiled and mashed
• 1 onion, finely chopped
• 1 green chili, finely chopped
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp urad dal
• 1/2 tsp chana dal
• A pinch of asafoetida
• A few curry leaves
• 1 tbsp oil
• Salt to taste

Directions

1. 1

   Wash and soak the rice, urad dal, chana dal, toor dal, and fenugreek seeds for 6-7 hours.

2. 2

   Drain the water and grind the soaked ingredients to a smooth batter, adding water as necessary.

3. 3

   Add salt to the batter and let it ferment overnight or for 8-10 hours.

4. 4

   For the filling, heat oil in a pan, then add mustard seeds. As they crackle, add cumin seeds, urad dal, chana dal, asafoetida, and curry leaves.

5. 5

   Sauté the chopped onion and green chili until the onion turns translucent. Add mashed potatoes and salt. Mix well and cook briefly.

6. 6

   Heat a non-stick griddle and lightly grease with oil. Pour batter to form a thin, round dosa.

7. 7

   Cook until golden brown, then place a spoonful of potato filling in the center and fold the dosa.

8. 8

   Serve hot with coconut chutney and sambar.