Indian cuisine · Dough, Pasta & Rice

Masala Dosa

Wafer-thin, crispy rice-lentil crêpe with a spiced potato filling – South India's pride.

Ingredients · for 4 servings

• 300 g dosa premix (or fermented dosa batter)
• 500 g potatoes
• 1 onion
• 1 tsp mustard seeds
• 1/2 tsp turmeric
• 1 green chili
• 1 piece ginger (2 cm)
• 8 curry leaves (optional)
• 4 tbsp oil
• Salt
• 1/2 bunch coriander

Instructions

1. Mix the dosa batter according to instructions – it should be thin, like crêpe batter.
2. Boil the potatoes until soft, peel and mash coarsely.
3. Let the mustard seeds crackle in the oil, briefly fry the curry leaves, chopped chili and ginger.
4. Sauté the onion rings until translucent, stir in the turmeric, add the potatoes, season with salt and mix into a masala.
5. Heat a nonstick pan to medium-hot, spread a ladle of batter out in a thin spiral.
6. Drizzle with a little oil and cook for 2–3 min until the underside is golden brown and crispy – don't flip.
7. Place the potato filling in the center, roll up the dosa and serve immediately with coriander – classically with sambar and coconut chutney.