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Masala Dosa is a classic South Indian breakfast featuring a thin, crisp dosa (rice-lentil crepe) filled with mildly spicy potato masala, served hot and crisp with coconut chutney and sambar.
13 ingredients
1. Rinse and soak the rice, urad dal, and fenugreek seeds in water for 6 hours.
2. Drain and grind soaked ingredients with water to form a smooth batter. Add salt and allow to ferment overnight (8 hours).
3. Boil, peel, and mash the potato. Set aside.
One serving is 1 large stuffed dosa with chutney and sambar · 400 g
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 603 kcal | 26% |
| Protein | 16 g | 30% |
| Total Fat | 19 g | 31% |
| Carbohydrate | 93 g | 31% |
| Fiber (Total) | 11 g | 37% |
| Vitamins & Minerals | ||
| Sodium | 798 mg | 40% |
| Potassium | 724 mg | 21% |
| Calcium | 66 mg | 7% |
| Iron | 3 mg | 19% |
| Zinc | 1 mg | 11% |
| Vitamin C | 30 mg | 38% |
| Vitamin D | 0.47 µg | 3% |
| Folate (B9) | 34 µg | 11% |
Missing data: These are minimums. 5 of the figures below are missing data for 1 ingredient — Salt — so the real totals may be higher.
Before cooking: Vitamins and minerals are counted from the ingredients as listed, before cooking. Cooking lowers some of them, so treat these as an upper bound. Energy, protein, fat and carbohydrate are unaffected.
% Daily Value based on adult male RDA. Your needs may vary.
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4. Heat 1 tsp oil in a pan; add mustard seeds and let them splutter.
5. Add curry leaves, sliced onion, and green chilli. Sauté till onions turn soft.
6. Add turmeric and salt, then add mashed potato. Mix well and cook for 2 minutes. Set aside.
7. Heat a tawa on medium-high. Spread a ladleful of fermented batter thinly in a circle.
8. Drizzle 1 tsp oil around the edges. Cook till crisp and golden (3-4 min).
9. Place the potato masala in a line in the center, fold dosa over, and serve hot.
10. Serve with coconut chutney and sambar on the side.
