Crispy Restaurant-Style Masala Dosa -

romaisa lu

Crispy Restaurant-Style Masala Dosa

A thin, fermented crepe made from rice and urad dal, stuffed with a savory, spiced potato masala filling.

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Prep Time 20

Cook Time 25

Servings: 2

Course: Breakfast

Cuisine: Indian

For Potato Filling:

4 medium potatoes, boiled, roughly mashed

1 large onion, thinly sliced

1–2 green chilies, slit

1 tsp mustard seeds, 1 tsp chana dal

Curry leaves, ½ tsp turmeric, ½ tsp ginger

Salt, 2 tbsp oil, coriander

For Dosa: Fermented idli batter thinned to pouring consistency, oil/ghee

Filling: Heat oil, add mustard, chana dal golden, curry leaves, chili, ginger. Add onion translucent.

Add turmeric, potatoes, salt, cook 2–3 min. Finish coriander.

Thin batter with water to thin cream consistency.

Heat tawa medium-high, sprinkle water to test.

Pour ladle in center, spread outward in concentric circles thin.

Drizzle oil/ghee edges, cook until golden and crisp.

Place filling center, fold, serve with chutney and sambar.

For restaurant-style crispness, add 1 tbsp rice flour and 1 tbsp rava to batter, and ensure tawais hot enough.