Masala Dosa

Tags:
desi
street-food
vegan

Prep:: 15 min
Cook:: 20 min
Total:: 35 min
Yield:: 4 servings

Masala Dosa is a crispy fermented rice and lentil crepe filled with a spiced potato and pea mixture. Golden and savory, it’s served with chutney and sambar for a balanced South Indian meal. Perfect for brunch or dinner, it showcases traditional flavors in every bite.

Ingredients

2 tablespoon oil
1 teaspoon mustard seeds
0.50 teaspoon cumin seeds
1 cup onion, finely chopped
2 cup potatoes, boiled and diced
0.50 cup peas, thawed if frozen
0.50 teaspoon ground turmeric
0.50 teaspoon chili powder
1 teaspoon salt
2 cup dosa batter
0.50 cup potato filling
0.50 cup coconut chutney
0.50 cup sambar

Steps

Prepare potato filling: heat oil, mustard seeds, cumin seeds, then saute onion; stir in turmeric, chili powder, potatoes, peas, and salt; cook until heated through.
Heat a nonstick pan over medium heat. Pour a ladle of dosa batter and swirl to form a thin crepe; drizzle oil around edges and cook until golden, about 2 minutes per side.
Place 0.5 cup potato filling down the center of each dosa; fold or roll.
Serve hot with coconut chutney and sambar.