Prawn Masala Dosa
Crisp fermented dosas wrapped around a spicy prawn masala make a satisfying South Indian meal. The filling is juicy, lightly tangy, and full of onion, tomato, and warm spices in every bite.
For 4 servings
- prep · ~360 min
Soak the rice and dal.
1.Rinse parboiled rice well until the water runs mostly clear.2.Rinse urad dal and fenugreek seeds together.3.Soak the rice in plenty of water in one bowl for 6 hours.4.Soak the urad dal and fenugreek seeds in another bowl for 6 hours.TIPLong soaking helps the batter grind smoother and ferment better. - mix · ~20 min
Grind the dosa batter.
1.Drain the soaked urad dal and fenugreek seeds.2.Grind them with water for grinding to a light, fluffy batter.3.Drain the soaked rice and grind it with water for grinding to a slightly grainy batter.4.Mix both batters together in a large bowl until well combined.5.Add 1 pinch salt and stir well. - rest · ~480 min
Ferment the batter.
Cover the bowl loosely and leave the batter in a warm place for about 8 hours, until it rises and turns airy. Stir gently before making the dosas.
TIPDo not overmix after fermentation or the batter will lose some of its lightness. - saute · ~15 min
Cook the prawn masala filling.
1.Heat 2 tbsp oil in a pan over medium heat.2.Add mustard seeds and let them splutter.3.Add curry leaves, onion, green chili, ginger, and garlic; cook until the onion turns soft and lightly golden, 5 to 6 minutes.4.Add tomato, turmeric powder, red chili powder, coriander powder, black pepper, and 0.25 tsp salt; cook until the tomato softens and the masala thickens, 4 to 5 minutes.5.Add prawn and cook until just curled and opaque, 3 to 4 minutes.6.Add lemon juice and 2 tbsp coriander leaves, then mix and turn off the heat.TIPDo not overcook the prawn or it will turn rubbery. - mix · ~2 min
Adjust the batter for spreading.
Add a little water if needed to make a pourable batter that spreads easily but still coats the back of a spoon. Stir in the remaining 0.25 tsp salt.
- fry · ~3 min
Cook the dosas.
1.Heat a dosa tawa or flat pan over medium heat until hot.2.Pour a ladle of batter in the center and spread it outward in a thin circle.3.Drizzle 1 tsp oil around the edges and over the surface.4.Cook until the bottom turns golden and crisp and the top looks set, 2 to 3 minutes.TIPWipe the pan lightly between dosas if it gets too hot or the batter will not spread well. - assemble · ~1 min
Fill and fold the dosa.
Place one quarter of the prawn masala on one side of the dosa. Fold it over into a half moon or roll it up gently while still hot.
- serve · ~5 min
Serve the prawn masala dosa hot.
Repeat with the remaining batter, oil, and filling to make 4 dosas. Finish with the remaining coriander leaves before serving.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1If the batter ferments too much and smells sharply sour, stir in a little rice flour before making dosas to restore crispness.
- 2Spread the dosa only once in a spiral; going back over it can tear the batter and make the texture patchy.
- 3Keep the prawn masala fairly dry, or the dosa will soften quickly after folding.
- 4Add the prawns only after the onion-tomato masala is thick, so they cook briefly and stay juicy.
- 5If the tawa is smoking hot, sprinkle a few drops of water and wipe it before pouring batter for a thinner, more even dosa.
- 6Make the prawn masala up to a day ahead and reheat gently just before filling, but cook dosas fresh for the best crunch.
- 7Leftover batter can be refrigerated for 2 days; stir gently and thin slightly with water before using again.
Adapt it for your goals.
Extra-spicy
Increase green chili and red chili powder for a sharper, hotter masala that stands up well to the mild dosa.
ghee roastGhee-roast
Cook the dosas with ghee instead of oil for a richer aroma and deeper golden crust.
egg prawnEgg-prawn
Crack and spread a beaten egg over the dosa before adding the prawn masala for a heartier street-style filling.
fishFish
Use flaky fish instead of prawns if you want a softer seafood filling with similar South Indian spice flavors.
Why this is on our healthy list.
Protein-Rich Filling
Prawns and urad dal together make this dosa more satisfying and help turn it into a filling meal rather than a plain crepe.
Fermented Batter Benefits
The fermented rice-and-dal batter is traditionally valued for better texture and can be gentler to digest than an unfermented batter.
Spice and Herb Support
Ginger, garlic, curry leaves, coriander, and spices add flavor while contributing beneficial plant compounds to the dish.
Vegetable-Based Masala
Onion, tomato, and green chili add body, freshness, and variety to the filling without relying on heavy cream-based sauces.
Frequently asked questions
The batter may be too thick, under-fermented, or the pan may not be hot enough. Thin the batter slightly and cook on a properly heated tawa.
