Masala Dosa

Crispy fermented rice-lentil crepe filled with spiced potato — South India''s iconic breakfast.

Ingredients

• Dosa batter: 1 cup rice + 1/3 cup urad dal, soaked overnight, ground smooth, fermented 8-12 hours (or use store-bought batter)
• Potato filling: 3 potatoes boiled and mashed, 1 onion sliced, 1 tsp mustard seeds, 1 tsp turmeric, curry leaves, green chiles, salt
• Coconut chutney, sambar (lentil soup)

Method

1. Potato filling: fry mustard seeds and curry leaves in oil until they splutter. Add onion, cook 3 min. Add turmeric, chiles, mashed potato. Season.

2. Heat a nonstick pan or cast iron over medium-high. Ladle batter, spread in a thin circle using the back of the ladle.

3. Drizzle oil around edges. Cook 2 min until bottom is golden and crispy.

4. Place potato filling in the center. Fold dosa over.

5. Serve with coconut chutney and sambar.

What You're Practicing

• The batter must be fermented (8-12 hours at room temperature) — this is what makes dosa crispy and gives it its signature tangy flavor.
• Spread the batter thin and in a circular motion — practice makes perfect.
• Store-bought dosa batter is a perfectly acceptable shortcut.