Breakfast

Crispy Masala Dosa with Coconut Chutney

South Indian classic - golden crispy fermented crepes with spiced potato filling, served with coconut chutney and sambar.

30 mins prep + 8 hrs fermentation
4 servings
Intermediate
4.7/5.0

Key to Success: Fermentation is crucial. In cold weather, keep batter in oven with light on for consistent warmth.

Ingredients

For Dosa Batter:

  • 2 cups regular rice or idli rice
  • ½ cup urad dal (split black gram)
  • ¼ cup poha (flattened rice)
  • 1 tsp fenugreek seeds (methi)
  • Salt to taste
  • Water as needed

For Potato Masala:

  • 4 large potatoes, boiled and mashed
  • 2 onions, finely chopped
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 green chilies, finely chopped
  • 1 tsp turmeric powder
  • 10-12 curry leaves
  • 2 tbsp oil
  • Salt to taste
  • Fresh coriander for garnish

For Coconut Chutney:

  • 1 cup fresh grated coconut
  • 2 tbsp roasted chana dal
  • 2 green chilies
  • ½ inch ginger
  • Salt to taste
  • Water for grinding
  • For tempering: mustard seeds, curry leaves, dry red chili

Nutrition (per dosa)

Calories
180 kcal
Protein
6g
Carbs
32g
Fat
4g

Step-by-Step Instructions

Day 1: Batter Preparation

  1. 1
    Soak rice and fenugreek seeds together for 4-6 hours
  2. 2
    Soak urad dal separately for same duration
  3. 3
    Rinse poha and add to rice before grinding
  4. 4
    Grind rice mixture to smooth consistency (like pancake batter)
  5. 5
    Grind urad dal to fluffy, airy consistency
  6. 6
    Mix both batters with salt, cover, and ferment overnight (8-12 hours)

Day 2: Cooking

  1. 1

    Prepare potato masala

    Heat oil, add mustard and cumin seeds. When they splutter, add onions, green chilies, curry leaves. Cook until onions turn golden. Add turmeric, mashed potatoes, salt. Mix well and cook for 5 minutes. Garnish with coriander.

  2. 2

    Make coconut chutney

    Grind coconut, chana dal, green chilies, ginger with water to smooth paste. Temper with mustard seeds, curry leaves, and dry red chili in hot oil.

  3. 3

    Cook dosa

    Heat cast iron or non-stick tawa on medium-high. Sprinkle water - it should sizzle and evaporate. Reduce to medium heat.

  4. 4

    Spread dosa batter

    Pour ladle of batter in center, quickly spread outwards in circular motion to make thin crepe. Drizzle oil around edges.

  5. 5

    Add filling and crisp

    When edges lift and surface looks cooked, place potato masala in center. Fold dosa or roll. Cook until golden and crisp.

  6. 6

    Serve immediately

    Serve hot dosa with coconut chutney, sambar, and tomato chutney. Dosa tastes best fresh off the tawa.

Fermentation & Consistency Tips

  • •
    Batter should be like pancake batter - not too thick, not too runny
  • •
    Fermentation time varies with temperature (longer in winter)
  • •
    Use cast iron tawa for authentic crispness
  • •
    Tawa should be hot but not smoking when spreading batter
  • •
    Spread batter quickly in one circular motion
  • •
    If batter sticks, tawa is too cold. If browns too fast, too hot
  • •
    Leftover batter keeps 3-4 days in refrigerator

Perfect Pairings

Coconut Chutney

Classic pairing with hint of ginger

Sambar

Spicy lentil soup with vegetables

Tomato Chutney

Tangy and slightly sweet