Masala dosa
மசாலா தோசை
A fermented rice-and-lentil crepe, crisp, wrapped around spiced potato — South Indian breakfast that is a project the first time.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: மசாலா தோசை.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 40 min
- Cook
- 30 min
- Total
- 13 hr 10 min
- Difficulty
- A bit of work
- Spice
- Mild
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Masala dosa is a fermented batter of rice and urad dal, spread thin on a hot tava, filled with turmeric potato. The ferment is the flavour. Instant dosa mixes exist; we will mention them and still write the soak. If you cannot ferment, you will get a pancake, not quite this.
Ingredients
- Rice250 g
- Lentils, urad dal if you can80 g
- Potato500 g
- Onion1
- Mustard Seeds4.9 ml
- Curry leaves8 leaf
- Turmeric2½ ml
- Fresh chilli1
- Salt7.4 ml
- Neutral oil59 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Soak rice and lentils separately 6 hours. Blend with water to a pourable batter. Ferment overnight in a warm place until it smells sour and rises.
30 minStep 2
For the filling: crack mustard and curry leaves in oil, onion, chilli, turmeric, boiled potato, salt. Mash roughly.
15 minStep 3
A hot oiled tava. Spread batter thin from the centre out. Oil the edges. Crisp, fill, fold.
20 minTip: The first dosa sticks. The third is the one you serve.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
Urad dal → Split white lentils
The grocery stand-in.
Tips
- A pinch of fenugreek in the soak helps ferment.
- A packet dosa mix is how a lot of diaspora kitchens start. No shame. Different sour.
History & culture
Tamil, Karnataka and Andhra breakfast halls. Coconut chutney and sambar on the side are the rest of the plate.
Fermented rice crepes are old South Indian cooking. The potato filling is later, after the potato arrived.
Traditional
Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: roland via Openverse (cc0 1.0). https://www.flickr.com/photos/35034347371@N01/190753233
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Masala dosa take?
13 hr 10 min all in — 40 min prep, 30 min cook, 12 hr rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 6 dosas. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
Mild.
Does it fit a diet?
The published recipe is labelled Vegetarian, Vegan.
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Blender, Frying pan.
How much salt do I put in?
The recipe lists Salt at 1½ tsp.
What can I use instead?
Urad dal → Split white lentils. The grocery stand-in.
Any tips from this recipe?
A pinch of fenugreek in the soak helps ferment. A packet dosa mix is how a lot of diaspora kitchens start. No shame. Different sour.
Can I prepare this ahead?
Soak rice and lentils separately 6 hours. Blend with water to a pourable batter. Ferment overnight in a warm place until it smells sour and rises.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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