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Masala Dosa (Potato Stuffed Crepe)
Ave. Rating is 4 (1 ratings) Add Your Comments and Ratings

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This stuffed dosa recipe calls for white urad dal. This is similar to urad dal, a black colored legume but is referred to as ‘white’ when the skin is removed. Dosas typically take a long time to prepare as the ingredients need to either soak for extended period or ferment. Still, the result is well worth it.

Serves: 8-10 dosas

Prep Time:
Cook Time:
Total Time:

South Indian Vegetarian-Dairy Main Dish

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For the dosa
1 cup plain rice
1 cup parboiled rice
1/4 cup white urad dal (substitute the smaller black lentil)
1/2 tsp. fenugreek seeds
1 /2 tsp. bicarbonate of soda
Water for grinding
Salt, to taste
1/2 cup yogurt
10 tsp. ghee (substitute vegetable oil)

For the masala
2 tbsp. oil
8-10 cashews halved
1/2 tsp. urad dal,
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
4-5 green chilies, chopped
2 large onions, sliced
1/4 tsp. turmeric
Salt, to taste
2 large potatoes boiled and peeled and chopped coarsely
1 tbsp. chopped coriander

1/2 cup chutney (of your choice), or as needed


  1. Combine the rice (uncooked and parboiled) with the washed dal and fenugreek seeds.
  2. Add water and soak overnight.
  3. Drain and rinse, then wet grind the rice and dal to form a paste. Add the bicarbonate of soda and salt and mix then set aside again for 8 hours in a warm location to let the paste ferment.
  4. Beat the yogurt then combine with paste to form a thin batter. Add water if too thick. The batter should be just thick enough to coat a dipped spoon.
  5. To prepare the masala, heat oil, add cashews and brown lightly.
  6. Add dal, seeds and continue frying until seeds have begun to pop. Add chilies and onions and continue frying until onions are translucent (about 6-8 minutes)
  7. Add turmeric, salt, potatoes, and coriander and mix, breaking up the potato into smaller chunks. Set aside the masala.
  8. Drop a tablespoon of batter into the skillet then spread quickly with the back of a spoon. Use circular motions to flatten and spread the batter into a thin round.
  9. Brush with ghee then fry until bottom begins to crisp. Flip with a spatula then spread chutney. Place a tablespoon of the masala in the center of the dosa then fold the edges over to form a triangle enclosing the masala. (It might be simpler to just fold over into a half circle.)
  10. Continue frying until crisp then remove.
  11. Repeat until dough and masala is used.
  12. Serve warm with chutney.

Reader Comments

Breanna says...
Rating is 4

Neha as i told vivek yesterday, you have actulaly managed to make us all look good. Thanks for those lovely words; you and Vivek were wonderful last week during the shoot and we loved having you over the quality of the snaps are really wonderful and
Aug 2, 2013 (report abuse)



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