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A popular Karnataka breakfast where a soft, thick, spongy dosa is served open-faced, generously topped with a spicy potato masala, aromatic chutney powder, and a dollop of butter. A delicious and filling meal that's a feast for the senses.
Prepare the Dosa Batter (Requires 6 hours soaking + 8-12 hours fermentation)
Prepare the Potato Masala (Aloo Bhaji)
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A popular Karnataka breakfast where a soft, thick, spongy dosa is served open-faced, generously topped with a spicy potato masala, aromatic chutney powder, and a dollop of butter. A delicious and filling meal that's a feast for the senses.
This south_indian recipe takes 80 minutes to prepare and yields 4 servings. At 814.93 calories per serving with 17.58g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
Assemble and Cook the Open Dosa
Serve Hot
Add finely grated carrots, beetroot, or chopped capsicum on top of the potato masala before adding the butter for extra nutrition and color.
For a kid-friendly version, sprinkle a generous amount of grated mozzarella or cheddar cheese on top and let it melt before serving.
Increase the number of green chillies or add a pinch of red chilli powder to the potato masala for extra heat.
To make a Jain-friendly version, replace potatoes with mashed raw bananas and skip the onions and ginger in the masala.
The fermentation process of the dosa batter increases the bioavailability of nutrients and introduces probiotics, which are beneficial for maintaining a healthy gut microbiome.
Being rich in complex carbohydrates from rice and potatoes, Open Dosa provides a sustained release of energy, making it an excellent breakfast or lunch option to keep you active throughout the day.
Urad dal is a key ingredient in the batter, making this dish a good source of plant-based protein, which is essential for muscle repair and overall body function.
The process of soaking, grinding, and fermenting breaks down the complex starches and proteins in the grains and lentils, making the dosa light and easy to digest.
An average homemade Open Dosa contains approximately 400-450 calories, depending on the amount of ghee, butter, and potato masala used. It's a calorie-dense but satisfying meal.
Open Dosa can be a part of a healthy diet. The fermented batter is good for gut health, and the lentils provide protein. However, it is high in carbohydrates and fats (from butter and ghee), so portion control is important. To make it healthier, you can reduce the amount of butter and potato filling.
A regular Masala Dosa is thin and crispy, with the potato filling placed in the center before being folded over. An Open Dosa is thick, soft, and spongy, served open-faced like a pizza with the toppings spread all over the surface.
Yes, this recipe is naturally gluten-free. The batter is made from rice and lentils, and the other ingredients like potatoes and spices are also gluten-free. Just ensure your hing (asafoetida) is pure and not compounded with wheat flour.
Lack of fermentation is usually due to cold temperatures. Ensure you place the batter in a warm spot. Other reasons could be using iodized salt before fermentation (add it after), over-washing the dal (which removes natural yeasts), or using old dal.
Leftover fermented batter can be stored in an airtight container in the refrigerator for up to 3 days. The potato masala can also be refrigerated for 2-3 days. Bring the batter to room temperature for 30 minutes before making dosas.