Masala Dosa

Masala Dosa is a crispy, golden-brown fermented crepe made from rice and lentils, filled with a spiced potato mixture. This dairy-free Indian breakfast dish is not only delicious but also satisfying and nutritious.

Ingredients

• Rice - 1 cup
• Split urad dal (black gram) - 1/4 cup
• Potato - 2 medium, boiled and mashed
• Onion - 1 small, finely chopped
• Green chili - 1, finely chopped
• Mustard seeds - 1 teaspoon
• Curry leaves - 8-10 leaves
• Turmeric powder - 1/4 teaspoon
• Salt - to taste
• Oil (coconut or vegetable) - for cooking
• Water - as needed

Steps

1. Soak the rice and split urad dal in water for 4-6 hours or overnight.
2. Drain the soaked rice and dal, then blend them together with a little water to form a smooth batter (about the consistency of pancake batter).
3. Ferment the batter in a warm place for about 8-12 hours until it has risen and has a slightly sour smell.
4. In a pan, heat a teaspoon of oil over medium heat, add mustard seeds, and let them splutter.
5. Add chopped onions, green chili, curry leaves, turmeric powder, and salt. Sauté until the onions are translucent.
6. Mix the boiled and mashed potatoes into the sautéed mixture and stir well. Cook for 2-3 minutes, then set aside.
7. Heat a non-stick or cast-iron skillet over medium heat. Pour a ladleful of the fermented batter onto the skillet and spread it into a thin circle.
8. Drizzle a little oil around the edges and cook until the bottom is golden brown and crispy (about 2-3 minutes).
9. Place a portion of the potato filling in the center of the dosa, fold it in half, and serve hot with coconut chutney or sambar.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 60 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 5 g
• Water: 0.2 L

Health Benefits

• Rich in carbohydrates, providing energy for the day.
• Contains protein from lentils, which aids in muscle repair and growth.
• High in dietary fiber, promoting digestive health.

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