Masala Dosa with Coconut Chutney
A traditional South Indian breakfast dish featuring a crispy rice and lentil crepe filled with spiced mashed potatoes, served with a tangy coconut chutney.
Total time: 780 min
Servings: 4
Calories: 350 per serving
Protein: 8g | Carbs: 65g | Fat: 9g
Ingredients
- For Dosa Batter:
- 1 cup parboiled rice
- 1/4 cup urad dal (split black gram)
- 1/8 teaspoon fenugreek seeds
- Salt to taste
- Water as needed
- For Potato Filling:
- 3 medium-sized potatoes, boiled and mashed
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seeds
- 8-10 curry leaves
- 2 green chilies, finely chopped
- 1 medium onion, finely chopped
- 1/4 teaspoon turmeric powder
- Salt to taste
- For Coconut Chutney:
- 1 cup grated coconut
- 2 tablespoons roasted chana dal
- 2 green chilies
- 1/2 inch ginger piece
- Salt to taste
- 1/2 cup water
- For Tadka:
- 1 tablespoon vegetable oil
- 1/2 teaspoon mustard seeds
- 5-6 curry leaves
Instructions
- Prepare Dosa Batter: Rinse rice, urad dal, and fenugreek seeds thoroughly. Soak them in water for 4-6 hours. Drain the water and blend to a smooth paste with little water. Allow the batter to ferment overnight or for 8-12 hours. Add salt and water to get a flowing consistency.
- Prepare Potato Filling: Heat oil in a pan. Add mustard seeds, let them splutter. Add curry leaves, green chilies, and chopped onions; sauté until onions are translucent. Mix in turmeric powder and mashed potatoes. Add salt, stir well, and cook for 5 minutes. Set aside.
- Prepare Coconut Chutney: Blend grated coconut, roasted chana dal, green chilies, ginger, salt, and water to a smooth paste.
- Prepare Tadka: Heat oil in a small pan. Add mustard seeds, let them splutter. Add curry leaves. Pour this tadka over the chutney.
- Cook Dosa: Heat a non-stick pan. Pour a ladle full of dosa batter and spread it in a circular motion. Drizzle oil on edges, cook until golden brown.
- Add Filling and Serve: Place the potato filling on one side of the dosa, fold it over, and serve hot with coconut chutney.