Masala Dosa with Coconut Chutney

A crispy Indian crepe made from fermented rice and lentil batter, stuffed with a spiced potato filling and served with coconut chutney.

Total time: 60 min

Servings: 4

Calories: 350 per serving

Protein: 8g | Carbs: 60g | Fat: 10g

Ingredients

• For the Dosa Batter:
• 2 cups rice
• 1/2 cup urad dal (black gram)
• 1/4 teaspoon fenugreek seeds
• Salt to taste
• Water as needed
• For the Potato Filling:
• 4 medium potatoes, boiled and mashed
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 10-12 curry leaves
• 2 green chilies, finely chopped
• 1/2 teaspoon asafoetida
• Salt to taste
• 2 tablespoons chopped fresh coriander
• For the Coconut Chutney:
• 1 cup grated fresh coconut
• 2 tablespoons roasted chana dal
• 1 green chili
• 1/2 inch ginger piece
• Salt to taste
• Water as needed
• For Tempering:
• 1 teaspoon oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal
• 2 dry red chilies
• 5-6 curry leaves

Instructions

1. For the Dosa Batter: Rinse the rice and urad dal together and soak in water along with fenugreek seeds for at least 4 hours.
2. Drain and blend the soaked mixture to a smooth batter, adding water as needed. The batter should be of pouring consistency.
3. Add salt and allow the batter to ferment overnight or for about 8-12 hours until it rises and turns slightly frothy.
4. For the Potato Filling: Heat oil in a pan, add mustard seeds. Once they splutter, add cumin seeds, chopped green chilies, asafoetida, turmeric, and curry leaves.
5. Add the mashed potatoes and salt. Mix well and sauté for 5-7 minutes. Add chopped coriander and mix.
6. For the Coconut Chutney: Blend coconut, roasted chana dal, green chili, ginger, and salt with enough water to a smooth consistency.
7. For Tempering the Coconut Chutney: Heat oil in a small pan, add mustard seeds. When they splutter, add urad dal, dry red chilies, and curry leaves.
8. Pour the tempering over the coconut chutney.
9. Cooking the Dosa: Heat a non-stick skillet or dosa tava over medium heat. Pour a ladleful of batter in the center and spread it evenly in circular motions using the back of the ladle.
10. Drizzle a little oil around the edges and cook until the dosa turns golden and crisp.
11. Place a portion of the potato filling in the center and fold the dosa.
12. Serve hot with coconut chutney.