National Dishes of the World

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Masala dosa
Photo: Yakshitha, CC BY-SA 4.0, Wikimedia Commons

main dish vegan

Masala dosa

மசாலா தோசை (masala dosai)

A thin, crisp crêpe of fermented rice and lentil batter wrapped around spiced potatoes.

Eaten in: India

Prep
30 min
Cooking
40 min
Resting
14 h
Total
15 h 10 min
Servings
4

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About the dish

Dosa is a thin, crisp pancake of fermented rice and black gram (urad dal) batter, and a cornerstone of South Indian breakfasts. For masala dosa it is wrapped around a filling of potatoes cooked with onion, mustard seeds, curry leaves and turmeric. It is served on a steel plate or banana leaf with sambar – a thick lentil and vegetable stew soured with tamarind – and coconut chutney. The batter ferments overnight, which gives the pancake a gentle tang and a lacy, golden underside. The version from Karnataka is particularly celebrated, and udupi-style eateries all over India cook it on large cast-iron griddles.

Main ingredients

  • rice
  • urad dal
  • potatoes
  • onion
  • mustard seeds
  • curry leaves
  • turmeric

India: A South Indian dish now found all over the country; in Karnataka it is called masale dose (ಮಸಾಲೆ ದೋಸೆ).

More: Wikipedia (en)

Recipe

Masala dosa

https://foodmap.ominuvo.com/dish/masala-dosa

Ingredients

4 servings

4 servings

Method

  1. Soak the rice, and separately the urad dal with the fenugreek, in cold water for 5–6 hours.

  2. Grind the urad dal with a little water to a fluffy, smooth paste and the rice to a slightly gritty one; combine, add 1 tsp salt and leave somewhere warm for 8–12 hours until risen and slightly sour.

  3. For the filling, heat the oil, add the mustard seeds and, once they pop, the chana dal, curry leaves, chillies and ginger.

  4. Add the onion and fry until soft, then stir in the turmeric, potatoes, salt and 3–4 tbsp water and heat through.

  5. Thin the batter with water to the consistency of thick cream. Heat a flat pan until very hot, pour a ladle of batter into the centre and quickly spread it in a spiral with the back of the ladle into a thin round.

  6. Drizzle oil around the edge and cook for 2–3 minutes until the underside is golden and crisp – the dosa is not flipped.

  7. Spoon 2–3 tbsp of filling into the middle, roll up the dosa and serve at once with chutney and sambar.

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