Masala Dosa

Dosa batter needs time to ferment, so start a day ahead – or use a ready dosa mix. The potato filling ('bhaji') takes 20 minutes.

Serve with sambar and coconut chutney.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 4
• Prep 30 min
• Soak 360 min
• Cook 40 min
• Vegan · gluten-free
• Beliebt in Karnataka

Ingredients

• 300 g idli rice (or parboiled rice)
• 100 g urad dal
• ½ tsp fenugreek seeds
• 1 tsp salt
• For the filling: 4 potatoes, boiled and crumbled
• 2 tbsp oil, 1 tsp mustard seeds, 1 tsp chana dal, 1 sprig curry leaves
• 1 onion, sliced, 2 green chillies, 1 tsp grated ginger
• ½ tsp turmeric, ½ tsp salt
• Oil or ghee for cooking

Method

1. Soak rice in one bowl and urad dal with fenugreek in another for 6 hours. Grind separately with a little water to a smooth batter, mix, add salt and leave in a warm place for 8–12 hours to ferment.
2. For the filling, heat oil, fry mustard seeds, chana dal and curry leaves, then onion, chillies and ginger until soft. Add turmeric, salt, the potatoes and 50 ml water and mix.
3. Heat a flat pan or tawa. Pour a ladle of batter in the middle and spread quickly in circles to a thin crêpe.
4. Drizzle oil around the edge and cook until golden and crisp underneath.
5. Put a spoonful of filling in the middle, fold and serve immediately.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.