Dosa (Plain / Masala) - breakfast
A fermented South Indian rice-and-lentil crepe, served plain or with a spiced potato masala filling.
Nutrition
per dosasIngredients
| 200 g (1 cup) | dosa rice (or parboiled rice) | |
| 100 g (½ cup) | whole urad dal | |
| 50 g (¼ cup) | poha (beaten rice flakes) – optional for crispiness | |
| ½ tsp | 2.5 ml | fenugreek seeds |
| ½ tsp | 2.5 ml | salt |
| — | water as needed | |
| 3 | medium potatoes, boiled and mashed | |
| 1 tbsp | 15 ml | oil |
| 1 tsp | 5 ml | mustard seeds |
| 1 tsp | 5 ml | urad dal |
| 1 | onion, finely sliced | |
| 2 | green chillies, slit | |
| 10 | curry leaves | |
| ¼ tsp | 1.3 ml | turmeric |
| 2 tbsp | 30 ml | fresh coriander |
Instructions
Make batter: Soak the rice, urad dal, fenugreek, and poha (if using) together for 6 hours. Grind to a smooth batter using enough water (about 350ml). The batter should be pouring consistency. Ferment overnight (8–10 hours) in a warm place. Add the salt and mix gently.
Make masala: Heat the oil, add the mustard seeds, urad dal, curry leaves, green chillies, and onion. Sauté until the onion is soft. Add the turmeric, mashed potatoes, salt, and coriander. Mix well.
Cook dosa: Heat a non-stick or cast-iron tawa. Sprinkle water to check the heat – droplets should sizzle. Pour a ladleful of batter onto the centre. Spread quickly in a circular motion to form a thin circle. Drizzle a few drops of oil around the edges. Cook until golden brown and crisp. For masala dosa: place a portion of potato filling in the centre, fold the dosa over. Serve hot with chutney and sambar.
Chef's tip: The first dosa never turns out perfect – it's the "test dosa". The tawa should be medium-hot; too hot and the batter sticks, too cool and the dosa is pale.