South Indian Crepes (Masala Dosa)
Masala dosa is a variation of the popular South Indian dosa, which has its origins in Tuluva Udupi cuisine Karnataka. It is made from rice, lentils, potato, fenugreek, ghee, and curry leaves, and is served with chutneys and sambar.
The savory filling is prepared with a medley of ingredients, including onions, green chilies, mustard seeds, chana dal, curry leaves, and boiled potatoes, creating a harmonious blend of flavors and textures.
Whether enjoyed for breakfast or dinner, Masala Dosa is a beloved Indian snack that embodies the essence of South Indian cuisine. Enjoy this delicious Masala Dosa recipe below!
South Indian Crepes (Masala Dosa)
Ingredients
Ingredients
- 1 ½ cups long grain rice
- 1/2 cup urad dal polished black lentil or white lentil
- 3 quarts water
- salt
- 1 medium onion chopped
- 1 – 2 green chilies chopped
- 1 tbs ghee clarified butter or regular butter
- 1/2 tsp black mustard seeds
- 1/2 tsp chana dal split black chickpeas
- 1 sprig curry leaves
- 1/2 tsp turmeric powder
- 2 large potatoes boiled
- 8 oz coconut cilantro and tomato chutney (optional)
- 16 oz sambar vegetable lentil stew, optional
Instructions
How to Make Dosa Batter:
- Soak the rice and urad dal in separate bowls for 4-6 hours. Strain.
- Process the rice and urad dal mixture in a food processor until it has the consistency of pancake batter; add water gradually to achieve the right consistency. Salt to taste.
- Cover the mixture and leave to ferment for 6-8 hours in summer and up to 12 hours in winter.
How to Make Masala Dosa Filling:
- Grease the pan with oil or ghee and add the chana dal and mustard.
- Shake the mixture over the heat until the color turns golden brown.
- Chop the green chilis, onions, and add curry leaves to the mixture.
- Sprinkle in turmeric powder and salt for taste. Stir.
- Boil the potatoes and chop to small chunks; add them to the mixture.
- Stir the mixture over a medium heat for 10 minutes then let it to cool down.
- Now you have your filling ready.
How to Make the Masala Dosa:
- Pour a small quantity of the fermented batter into a greased pan after checking the pan heat.
- Try forming a circle with the batter.
- Brush ghee (or regular butter) on the frying dosa and place the filling near the center.
- Lightly lift the edges of the dosa.
- Roll the dosa from the edge to wrap the filling in, then remove from the pan.
- Wipe the pan and then pour in the next dosa.
How to Serve it:
- Traditionally, dosa is served with a garnish consisting of grated coconut, a pinch of turmeric powder, coriander leaves, and lemon juice and it is suitable for breakfast and dinner.
Notes
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