Masala Dosa

Masala Dosa

Masala Dosa

Veg Vegan

The dish that made Udupi cuisine famous globally — a thin, lacy, golden-brown crepe made from fermented rice-urad dal batter, cooked on a flat iron griddle in coconut oil until one side is uniformly crisp and the edges are almost translucent, then filled with a portion of batata palya (potato masala: boiled potatoes roughly mashed with mustard seeds, turmeric, green chilli, curry leaves, and a small amount of onion in the restaurant version) and rolled into a cylinder. The batter fermentation is the entire flavour of the dosa: no fermentation produces a flat, flavourless crepe; proper overnight fermentation produces the characteristic mild tang and the crispness that can be heard across a room. The Udupi masala dosa became the standard definition of South Indian breakfast globally through the mid-twentieth century network of Udupi hotels in Mumbai and beyond; no South Indian restaurant anywhere serves a menu without it.

Cuisines

Chettinad Kongunadu Madras Mangalorean Udupi Mysore Andhra Telangana

Best for

Breakfast Lunch

Build a full meal around Masala Dosa

Get a matched combo of sides and accents

Recipe

Prep: 30 min Cook: 45 min Total: 75 min 2-3 servings

Ingredients

Rice 1 cup Rice , raw
urad dal 1/4 cup Urad dal
chana dal 1/4 cup Chana dal
Toor Dal 1/4 cup Toor Dal
Poha 1/4 cup Poha
Fenugreek Seed 1/4 teaspoon Fenugreek Seed
salt to taste Salt
oil 2 tablespoons Oil
Potato 1 cup Potato , boiled
Onion 1 medium Onion , thinly sliced
Mustard Seed 1 teaspoon Mustard Seed

Instructions

  1. 1 Wash and soak the rice, urad dal, chana dal, toor dal, and fenugreek seeds together for 4-6 hours.
  2. 2 Soak poha separately for 30 minutes before grinding.
  3. 3 Drain the soaked ingredients and grind them along with poha to a smooth batter, adding water as needed.
  4. 4 Add salt to the batter and let it ferment overnight or for 8-10 hours in a warm place.
  5. 5 For the masala, heat oil in a pan and add mustard seeds. Once they splutter, add urad dal, chana dal, and curry leaves.
  6. 6 Add sliced onions and green chilies, sauté until the onions are translucent.
  7. 7 Add turmeric powder, boiled potatoes, and salt. Mix well and cook for a few minutes. Garnish with coriander leaves.
  8. 8 Heat a non-stick tawa or griddle, pour a ladleful of dosa batter, and spread it in a circular motion to make a thin dosa.
  9. 9 Drizzle oil around the edges and cook until the dosa turns golden brown and crispy.
  10. 10 Place a portion of the potato masala on one half of the dosa and fold it over.
  11. 11 Serve hot with coconut chutney and sambar.

Tips

Ensure the batter is well-fermented for crispy dosas. Adjust the consistency of the batter with water if needed.