Masala dosa is crisp, golden, and filled with a savory potato masala. The fermented rice-lentil batter creates a delicate crunch, while the spiced filling adds depth. Served with chutneys and sambar, it’s a South Indian classic that’s both light and flavorful.
Step 1
Soak rice, dal, and poha. Grind and ferment overnight.
Step 2
Sauté mustard seeds, curry leaves, onions, and chilies. Add turmeric and mashed potatoes.
Step 3
Spread batter thin on a hot tawa. Drizzle oil and cook until crisp.
Step 4
Place potato masala in center, fold, and serve with chutneys.
1 cup rice
¼ cup urad dal
2 tablespoons poha
3 medium potatoes, boiled and mashed
1 onion, sliced
1 green chili, chopped
½ teaspoon mustard seeds
- Curry leaves
Turmeric, salt