Breakfast · Karnataka

Masala Dosa

Crisp golden dosas folded around a turmeric potato masala, with coconut chutney and sambar on the side.

Masala Dosa

Prep 20 min · Cook 30 min · Total 50 min batter ferments overnight · Serves 4

Ingredients

Potato masala

  • 4 Potatoes, boiled and crumbled
  • 2 tbsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Urad dal
  • 1 sprig Curry leaves
  • 2 Green chillies, chopped
  • 2 Onions, sliced
  • ½ tsp Turmeric
  • 1 tsp Salt

Dosas

  • 1 kg Dosa batter, fermented
  • 4 tbsp Oil or ghee

Method

  1. Make the masala. Heat the oil, crackle the mustard seeds and urad dal, then add curry leaves and chillies. Fry the onions until soft, add turmeric, salt and the potatoes with a splash of water. Keep warm.
  2. Heat the tawa. Heat a cast-iron tawa until a sprinkle of water sizzles away instantly, then wipe it with a cut onion dipped in oil.
  3. Spread the dosa. Pour a ladle of batter in the centre and spread it outward in quick circles. Drizzle oil around the edge and cook until golden and crisp underneath.
  4. Fill and fold. Put a spoon of masala on one half, fold over and serve straight away with coconut chutney and sambar.