Breakfast · South Indian

Masala dosa

Name: Masala dosa
Total time: 40 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 3 cups dosa batter (2 cups rice : 1/2 cup urad dal, soaked and fermented overnight); 4 medium potatoes, boiled and roughly mashed; 1 large onion, sliced; 1 tsp mustard seeds, 1 tsp chana dal, 1 sprig curry leaves; 1/2 tsp turmeric, 2 green chillies, ginger, salt; Neutral oil for the pan (not ghee); Coconut chutney and sambar to serve

Crisp fermented crepe with a soft potato masala inside - naturally vegan as long as it's not roasted in ghee.

40 min Serves 4

Method

1
Temper mustard seeds and chana dal in oil, add curry leaves, green chilli, ginger and onion. Cook till soft.
2
Add turmeric, salt and the mashed potato with a splash of water. Mix and cook 3-4 minutes. Keep warm.
3
Heat a flat tawa till a drop of water skitters. Wipe with oil, pour a ladle of batter and spread outward in a spiral.
4
Drizzle oil at the edges, cook till the base is golden and lifts away.
5
Place potato masala down the centre, fold and serve immediately with chutney and sambar.

Note

Ask for oil roast, not ghee roast, when ordering out.

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