🥞 Masala dosa

Name: Masala dosa
Total time: 60 min
Yield: 4
Cuisine: India · Karnataka
Ingredients: 600 g dosa batter (fermented rice and urad dal batter); 500 g potatoes, boiled and crushed; 1 onion, sliced; ½ tsp turmeric, 1 tsp mustard seeds, a few curry leaves; 1 green chilli, chopped; 2 tbsp vegetable oil, salt; Tomato chutney and sambar to serve

Origin: India · Karnataka

405kcal

per serving · 300 g

135kcal

per 100 g

9 gProtein3 g / 100 g

12 gFat4 g / 100 g

66 gCarbs22 g / 100 g

Masala dosa is a large, thin, crisp crepe made from a fermented rice and lentil batter, folded around a spiced potato filling with onion, turmeric and curry leaves. It is served on a plate or banana leaf with tomato chutney and a bowl of sambar, a tangy lentil and vegetable stew, for dipping. The crepe is crunchy at the edges and slightly sour.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not keto22 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

rice crepepotato masalachutneysambar

Recipe

4 servings60 min

Ingredients

600 g dosa batter (fermented rice and urad dal batter)
500 g potatoes, boiled and crushed
1 onion, sliced
½ tsp turmeric, 1 tsp mustard seeds, a few curry leaves
1 green chilli, chopped
2 tbsp vegetable oil, salt
Tomato chutney and sambar to serve

Method

Heat 1 tbsp oil, fry the mustard seeds and curry leaves, then the onion and chilli until soft.
Add the turmeric, potatoes and salt and mix into a chunky filling.
Spread a ladle of batter thinly on a hot griddle and drizzle a few drops of oil around the edge.
Cook until golden and crisp, add a line of potato filling and fold.
Serve at once with chutney and sambar.

How to make it lighter

Use a non-stick pan and just a few drops of oil per dosa — 1 tbsp oil ≈ 120 kcal.
Go lighter on the potato filling and have an extra bowl of sambar.
Choose tomato or mint chutney over richer chutneys.

History

Dosa is an old South Indian dish, and the potato-filled masala dosa is usually credited to restaurants in the Udupi and Mysore region of Karnataka in the 20th century. It is now a breakfast and snack staple across India and in Indian restaurants worldwide.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →