📍 Karnataka
Masala dosa
Thin, crisp crepe of fermented rice and lentils, filled with potatoes spiced with mustard seeds and curry leaves.
- Preparation
- 30 min
- Cooking
- 40 min
- Waiting and resting
- 720 min
History
Dosa is a fermented crepe from South India; the version filled with spiced potatoes is associated with the Udupi cooking of Karnataka and with the restaurants of Mysuru and Bengaluru. It is usually eaten for breakfast with coconut chutney and sambar.
Ingredients
Preparation
- 1
Soak the rice and the urad dal with the fenugreek separately for 4 hours; drain.
- 2
Grind each with cold water into a smooth, pourable batter, mix them with salt and leave to ferment for 8 hours in a warm place.
- 3
Boil the potatoes for 20 minutes, peel them and break them into rough pieces.
- 4
Heat 2 tbsp oil, add the mustard seeds and, when they pop, the curry leaves, onion and chilies; fry for 5 minutes, add the turmeric, potatoes and salt and mix well.
- 5
Lightly grease a very hot griddle, spread a ladle of batter in a spiral, drizzle with oil and cook for 2-3 minutes until golden and crisp.
- 6
Place a portion of filling in the center, fold the dosa and serve at once with coconut chutney and sambar.
Cooking tips
- If the batter does not ferment because of the cold, leave it in the switched-off oven with the light on; it should rise and smell slightly sour.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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