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Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
For 4 servings
Soak Rice and Lentils
Grind and Ferment the Batter
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Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
This south_indian recipe takes 75 minutes to prepare and yields 4 servings. At 503.03 calories per serving with 13.21g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Prepare the Potato Masala Filling
Cook the Masala Dosa
Serve Hot
Spread a layer of spicy red chutney (made with red chilies, garlic, and chana dal) on the inside of the dosa before adding the potato filling.
Replace the potato filling with a savory mixture of crumbled paneer, onions, tomatoes, and spices.
Add a generous amount of grated mozzarella or cheddar cheese over the potato filling before folding the dosa.
For a quick, no-fermentation version, use a batter made from semolina (rava), rice flour, and all-purpose flour, and add finely chopped onions to the batter before cooking.
The fermentation process involved in making the dosa batter increases the bioavailability of nutrients and populates it with probiotics, which promote healthy gut bacteria and aid digestion.
The use of urad dal (black gram) makes the dosa a good source of plant-based protein, which is essential for muscle repair, cell generation, and overall body function.
Made from rice and lentils, Masala Dosa is rich in complex carbohydrates that provide sustained energy, making it an excellent and filling meal for breakfast or lunch.
This traditional recipe uses only rice and lentils for the batter, making it naturally gluten-free and a safe and delicious option for individuals with celiac disease or gluten sensitivity.
A typical homemade Masala Dosa contains approximately 380-450 calories, depending on its size, the amount of oil or ghee used, and the quantity of the potato filling.
Masala Dosa can be a balanced meal. The fermented batter is excellent for gut health, and the lentils provide protein and fiber. However, it is high in carbohydrates. To make it healthier, use minimal oil, increase the lentil-to-rice ratio in the batter, and serve with plenty of vegetable-rich sambar.
Lack of crispiness can be due to several factors: the tawa is not hot enough, the batter is too thick, or it's spread too thickly. Ensure the tawa is properly heated, the batter has a pourable consistency, and you spread it as thinly as possible. The addition of chana dal and poha in this recipe also contributes to a crispier texture.
Fermentation requires a warm environment (around 80-90°F or 26-32°C). If your kitchen is cold, the batter will take much longer to ferment. Try placing it in a warm spot, like inside a turned-off oven with the light on. Also, ensure your dal and rice are not old, and avoid using iodized salt before fermentation.
Absolutely. Using good quality store-bought idli/dosa batter is a great time-saver. Simply follow the recipe from Step 3 onwards to prepare the potato masala filling and cook the dosas.
