Masala Dosa (with Potato Curry)
spontaneous tomato
spontaneous tomato
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 4 small Dosa Crepes; Serves 2)
  • 10 small (or 4-5 medium) potatoes
  • diced
  • 2 Tbsp. ghee or butter
  • 2 Tbsp. vegetable oil
  • 1-2 tsp urud dal
  • tsp
  • 1 tsp black mustard seeds
  • 1 green or red chili (green is spicier), kept whole but slit lengthwise
  • 1 inch fresh ginger, finely diced (about 2 tsp.)
  • ¼ tsp. turmeric
  • ½ tsp. coriander
  • 1 tsp cumin seeds
  • 1. Chop very large potatoes into smaller chunks but keep small potatoes whole
  • 3. Once the seeds start to pop, add the diced onions and the slit chili pepper
  • 6-10 Dosa Crepes; Serves 2-3)
  • 1 cup rice (I think Basmati would be best, but I used ¾ c Basmati, ¼ c Jasmine)
  • ½ cup urud dal
  • ½ tsp. fenugreek seeds
  • ¾ tsp. salt
  • 3-4 Tbsp. day-old cooked rice, or poha (rice flakes)
  • 4. Once the batter has risen, you can refrigerate it for later
  • ½ cup water for every
  • 1 cup batter
  • 5. Heat a crepe griddle or flat frying pan over medium heat, and grease with ghee, butter, or oil
  • ½ cup of the smooth batter around the pan, and use the back of the ladle to evenly spread out the batter into a thin 7-8 inch crepe (it’s best to spread the batter around as you pour, since the second it starts cooking, the fragile partly-cooked crepe will easily stick to a ladle or spatula and tear). Fry for 2-3 minutes, or until the underside has turned a nice golden brown. Carefully flip the dosa over, and cook on the other side for 1-2 minutes Remove and keep warm. (For crispier crepes, use more ghee– especially around, on, and under the edges; turn up the heat; and cook for longer.)



Log in or Register to write a comment.