India

Masala Dosa

Name: Masala Dosa
Cuisine: India
Ingredients: 200 g Rice; 60 g Urad dal (lentils); 1/2 tsp Fenugreek seeds; 400 g Potatoes; 1 tsp each Mustard seeds & turmeric; some of each Curry leaves & ginger; 1 each Green chilli & onion

South India's crisp fermented crêpe

Dosa is the breakfast of South India: a wafer-thin, crisp crêpe of fermented rice and lentil batter. Overnight fermentation makes it lightly sour and easy to digest.

Masala dosa is filled with spiced potato mash (aloo masala) and served with coconut chutney and sambar. Fully plant-based – and a small piece of craftsmanship.

Pieces4

Time1 hr + fermenting

LevelAdvanced

Ingredients

Rice200 g
Urad dal (lentils)60 g
Fenugreek seeds1/2 tsp
Potatoes400 g
Mustard seeds & turmeric1 tsp each
Curry leaves & gingersome of each
Green chilli & onion1 each

★ = available authentic in the Asia Boutique

Preparation

Soak rice and lentils separately, grind fine, mix and ferment overnight.
For the filling, boil the potatoes, season with mustard seeds, turmeric, curry leaves, onion and ginger.
Spread the batter thinly on a hot griddle, crisp with a little oil.
Place potato filling on one half and fold over.
Serve with coconut chutney and sambar.

Make it original

Urad dal, rice and mustard seeds are the base. Available in the Asia Boutique.

Discover dosa ingredients