indianSouth Indian Masala Dosa
A paper-thin fermented rice-lentil crepe cooked crisp and folded around fragrant mustard, curry-leaf and turmeric potatoes.
Makes: About 16 dosas, 25 cm each
- Prep:
- 30 minutes
- Cook:
- 1 hour and 40 minutes
- Waiting:
- 14 hours (soaking, 6 hours, and fermenting the batter, 8 hours)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Saucepan or pot, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Soaking
6 hoursRinse the rice and the urad dal. Soak the rice with the fenugreek, and the dal on its own, in plenty of water for 6 hours, then drain.
Success cueA grain of rice breaks easily between your fingers.
- 02
Grinding
15 minutesBlend the dal with a little of the measured water until light and fluffy, then blend the rice until slightly grainy. Mix both with 1½ teaspoons of salt and enough of the water for a thick, pourable batter.
Success cueThe batter flows slowly from a spoon.
- 03
Fermenting
8 hoursCover loosely and leave in a warm place for 8 to 12 hours.
Success cueThe batter has risen, is full of bubbles and smells pleasantly sour.
- 04
Potatoes
25 minutesHigh heatBoil the potatoes in their skins for 20 minutes, then peel and crush them coarsely.
Success cueA knife slides in easily.
- 05
Potato filling
10 minutesMedium heatHeat 1 tablespoon of the ghee over medium heat, add the mustard seeds and wait until they pop, then add the curry leaves for 10 seconds. Cook the sliced onion for 5 minutes, add the turmeric, the potatoes, ½ teaspoon of salt and a splash of water and mix for 2 minutes.
Success cueYellow and soft, holding together when pressed.
Watch outThe seeds spit as they pop; keep a lid handy.
- 06
Dosas
1 hour and 4 minutesMedium heatHeat a flat cast-iron pan over medium heat and wipe it with a little ghee. For each dosa, pour a ladle of batter into the center, spread it outward in a spiral into a very thin round, drizzle ghee around the edge and cook for 2 to 3 minutes until the underside is deep golden. Add a line of potato filling and fold.
Success cueThin, crisp and deep golden underneath.
Watch outA smoking pan sets the batter before it spreads; keep the heat medium.
Cooking tips
A slightly grainy rice grind creates micro-texture that turns crisp while the airy dal keeps the dosa light.
- • Use a warm, not smoking, pan for easy spreading
- • Fermentation time depends on room temperature
Potential allergens
Milk, Mustard
Compound ingredients vary by product; check labels and possible cross-contact.
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