Indian 30 min

Masala Dosa

Name: Masala Dosa
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup rice, soaked 6 hours; 1/3 cup urad dal, soaked 6 hours; 3 medium potatoes, boiled and roughly mashed; 1 medium onion, sliced; 1 tsp mustard seeds; 8-10 curry leaves; 1/2 tsp turmeric; 2 green chilies, slit; 2 tbsp vegetable oil; Salt to taste; Water as needed

BreakfastCrepeIndian

Ingredientsfor 2

320

Cal

10g

Protein

54g

Carbs

Fat

11 cup rice, soaked 6 hours
21/3 cup urad dal, soaked 6 hours
33 medium potatoes, boiled and roughly mashed
41 medium onion, sliced
51 tsp mustard seeds
68-10 curry leaves
71/2 tsp turmeric
82 green chilies, slit
92 tbsp vegetable oil
10Salt to taste
11Water as needed

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Instructions

1
Grind soaked rice and dal together with water to a smooth batter. It should be the consistency of heavy cream. Add salt, cover, and ferment overnight (8-12 hours) in a warm spot.
2
For potato filling: Heat oil, add mustard seeds and let them pop. Add curry leaves and green chilies, stir 15 seconds.
3
Add sliced onion and cook until soft, about 4 minutes. Add turmeric and mashed potatoes, mix well. Season with salt.
4
Heat a large non-stick pan or cast iron skillet on medium-high heat. Lightly grease with oil.
5
Pour a ladleful of batter in the center and quickly spread in circular motions to form a thin crepe.
6
Drizzle oil around the edges. Cook until the bottom is golden and crispy, about 2-3 minutes. Do not flip.
7
Place a spoonful of potato filling in the center, fold the dosa over it. Serve immediately with coconut chutney and sambar.