Equipment
Ingredients
Dosa Batter
- 475 g short-grain rice, rinsed
- 120 g urad dal, rinsed
- 2 g fenugreek seeds
- 240 ml water
- 10 g salt
- 50 ml vegetable oil
Potato Filling
- 45 ml vegetable oil
- 2 g mustard seeds
- 1 g cumin seeds
- 2 red pepper
- 100 g onion, diced
- 1 g turmeric
- ½ g asafetida
- 15 g ginger, grated
- 7 curry leaves
- 4 garlic, minced
- 2 green chilies, finely chopped
- 680 g yellow-fleshed potatoes, boiled, peeled, and cubed
- 15 g cilantro, roughly chopped
- 5 g salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 359 kcal
- Protein
- 8 g
- Carbohydrates
- 59 g
- Fat
- 10 g
- Fiber
- 4 g
- Sugar
- 1 g
- Sodium
- 593 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 416 mg
- Calcium
- 32 mg
- Iron
- 1.9 mg
- Magnesium
- 47 mg
- Phosphorus
- 129 mg
- Zinc
- 1.0 mg
- Vitamin A
- 33 mcg
- Vitamin C
- 17 mg
- Vitamin E
- 2.1 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.8 mg
- Folate
- 6 mcg
- Water
- 42 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Rinse the rice and soak it in 950ml (4 cups) of cold water for 4 to 6 hours. In a separate bowl, rinse the urad dal and fenugreek seeds, then soak in cold water for the same duration.
Drain the rice and dal. Blend the rice with 240ml (1 cup) of cold water for 10 minutes until a smooth paste forms. Repeat the blending process for the dal and fenugreek mixture until smooth.
Combine the rice and dal pastes in a mixing bowl. Whisk together, adding water until a medium-thick batter forms. Cover with a towel and ferment in a warm place (approx 25°C/77°F) for 8 hours until bubbly.
Stir 10g of salt into the fermented batter. If the batter is too thick, add small amounts of water until it reaches a pourable consistency.
Heat 45ml of oil or ghee in a skillet over medium heat (160°C/320°F). Add mustard seeds and cumin seeds, cooking for 1 minute until they begin to pop.
Add the dried red peppers and diced onions to the skillet. Sauté for 5 minutes until the onions are soft, then season lightly with salt.
Add the turmeric, asafetida, grated ginger, curry leaves, minced garlic, and chopped green chilies. Sauté for 1 minute.
Add the cubed potatoes and 120ml (1/2 cup) of water. Cook for 5 minutes, stirring until the water evaporates. Mash some potatoes with a wooden spoon, stir in cilantro, and remove from heat.
Heat a griddle over medium heat (175°C/350°F) and grease with 5ml of oil. Pour 60ml (1/4 cup) of batter into the center and spread in a circular motion to an 18cm diameter. Drizzle 2.5ml of oil on top.
Place 120ml (1/2 cup) of potato filling on one half of the dosa. Fold the other half over the filling and serve immediately.
Chef's Notes
- For a crispier dosa, ensure the rice is ground to a very fine paste.
- If using commercial asafetida, check labels for wheat flour if a gluten-free diet is required.
Storage
Refrigerator: 7 days — Store batter and filling separately. Thin batter with water before use if it thickens.
Reheating: Reheat potato filling in a pan; dosas are best eaten fresh.
Troubleshooting
Batter did not ferment or become bubbly
Cause: Ambient temperature was too low for yeast activity
Fix: Place the bowl in an oven that is turned off but has the light on for 2-3 hours.
Prevention: Ensure the batter is kept in a warm, draft-free spot (25-30°C).
Dosa sticks to the griddle and tears
Cause: Griddle was not sufficiently hot or lacked seasoning
Fix: Clean the griddle, reheat, and rub with an onion half dipped in oil before trying again.
Prevention: Ensure the griddle is fully preheated and lightly oiled before pouring batter.
Cultural Context
The Masala Dosa is a beloved dish originating from the South Indian state of Karnataka, though its popularity has spread across India and globally. It's a staple breakfast and light meal, often enjoyed with sambar and various chutneys, representing the diverse and flavorful vegetarian cuisine of the region.
