Masala Dosa Recipe

Soak

Rinse the rice and parboiled rice together until the water runs clear. Rinse the urad dal and fenugreek seeds separately. In separate bowls combine rice with poha (if using) and urad dal with fenugreek. Cover and soak both for 4–6 hours or overnight in enough water to submerge.

Grind

Drain soaked rice and urad dal. Grind urad dal and fenugreek with about 1/2 to 3/4 cup water in a wet grinder or high-speed blender to a smooth, slightly airy batter. Transfer to a large bowl. Grind the rice (and poha) with about 1 to 1 1/2 cups water to a slightly grainy but smooth batter. Combine both batters, add remaining water to reach a pourable but slightly thick consistency (like heavy cream).

Ferment

Stir salt into the combined batter, cover, and leave in a warm place to ferment 8–12 hours or until doubled and slightly bubbly. In cool climates, ferment 12–16 hours or use a warm oven (turned off) with a bowl of hot water nearby.

Adjust batter before cooking

After fermentation, gently stir batter. If too thick, add water 2–4 tbs at a time to reach a spreading, pourable consistency (thin pancake batter). Heat a nonstick or cast-iron griddle (tawa) over medium-high heat.

Cook potatoes

Place diced potatoes in a pot, cover with cold water and a pinch of salt, bring to a boil and simmer 8–10 minutes until tender but not falling apart. Drain and lightly mash; set aside.

Temper spices

Heat oil in a skillet over medium heat. Add mustard seeds and let them crackle. Add cumin seeds, urad dal and chana dal (if using) and fry until golden (30–45 seconds). Add asafoetida, curry leaves, chopped green chilies, grated ginger and sliced onion. Sauté until onion is translucent and beginning to brown, about 4–5 minutes.

Make masala

Add turmeric and salt to the onion mixture, stir for 10 seconds, then add the mashed potatoes. Toss gently to combine and break up any large lumps. Cook 2–3 minutes to allow flavors to meld. Stir in chopped cilantro and lemon juice, adjust salt to taste. Keep filling warm.

Preheat griddle

Heat the tawa or nonstick skillet over medium-high until a few drops of water sizzle and evaporate on contact. Reduce heat to medium for cooking.

Make dosa

Stir the batter once more. Pour a ladleful (about 1/3 to 1/2 cup depending on pan size) of batter onto the center of the hot griddle. Quickly spread the batter in concentric circles with the back of the ladle to form a thin crepe (~8–10 inch diameter). Drizzle 1 tsp oil or ghee around the edges and a little on top. Cook 1–2 minutes until the underside is golden and crisp and the top looks mostly dry.

Add filling

Place 1/3 to 1/2 cup of the warm potato masala lengthwise on one half of the dosa. Optionally fold the dosa over the filling into a semicircle or roll it.

Finish and serve

Turn heat off or to low and, if desired, crisp the folded dosa for 15–30 seconds more with a light smear of ghee. Slide dosa onto a plate. Repeat with remaining batter and masala, adding oil as needed. Serve immediately with coconut chutney and sambar.

Heat or prepare coconut chutney and sambar according to package or your preferred recipes. Serve alongside hot masala dosas for dipping. Ensure chutney is at room temperature or warm when serving.