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–+ servings

Masala Dosa with Potato Filling

This Masala dosa recipe makes perfectly light, soft and crispy crepes stuffed with a savory, wonderfully spiced potato and onion filling.
Print Recipe
Course Breakfast
Cuisine Indian
Servings 4
Calories 482 kcal

Ingredients
  

Batter

  • 1 1/2 cup Par boiled Rice Idli pulungal arisi
  • 1/2 cup Raw rice
  • 1/2 cup urad dal Whole, without skin - Black Gram Lentils
  • 1/2 tsp Fenugreek seeds
  • 2 tbsp Channa dal split chickpeas
  • 1 1/2 tbsp Tur dal split pigeon peas
  • Salt needed

Potato Filling

  • 2 cups Potatoes heaped boiled and mashed
  • 1 cup Onion thinly sliced
  • 1 piece Ginger
  • 2 Green chili finely chopped
  • 1 Tomato optional
  • 1/4 tsp Turmeric powder
  • 2 Curry leaves tender ones
  • Salt needed

Seasoning

  • 2 tbsp Oil
  • 1 tsp Mustard
  • 3/4 tsp Urad dal
  • 3/4 tsp Bengal gram yellow lentil
  • 1 pinch Hing
  • sesame seed oil

Instructions
 

Preparation

  • Soak par boiled rice, raw rice, urad dal, fenugreek seeds, bengal gram, tur dal in enough water for 4-5 hours.
    Wash and grind everything together to a smooth texture adding water, little at a time. I used the wet grinder for grinding. Add needed salt and leave it overnight to ferment. The fermenting time differs according to the climatic conditions.
    Before making dosa, add a tsp of sugar, little water and mix well to get the dosa batter consistency. The batter is ready to make masala dosa. Now we will see how to make filling for masala dosa (potato filling or potato bhaji)

Preparation for Filling

  • Wash and cut potatoes into half and pressure cook for 3 minutes. After it cools, peel the skin and mash it well.( not to a fine paste) Keep it aside.
    Cut onions lengthwise, finely chop green chilies and ginger.

Masala Dosa

  • Heat oil, add mustard seeds, when it splutters, add hing, urad dal and channa dal.
    When dal turns golden brown, add thinly sliced onions, green chilli, ginger and curry leaves. Saute for a few minutes until onion turns pink. (do not brown the onions)
  • Add turmeric powder, chopped tomatoes and salt needed.
  • Add 1/2- 3/4 cup of hot water, when water starts boiling, add the mashed potatoes. Mix well and cook for few minutes (around 5-6 mins) until everything gets blended well. Do not add too much water, then the dosa will become soggy.
    Switch off the flame. The filling ready.
  • Heat a non stick or iron pan, add a drop of oil and rub half an onion on it. Once the pan is heated, bring the flame to medium and pour a ladle of batter in the center. Using the back of the ladle, spread the batter in a circular motion as seen in the picture below. Drizzle a tsp of oil around the dosa and close it with a lid. (masala dosa should not be thick)
  • Once the edges starts browning and the dosa is cooked, reduce the heat, add 2-3 tbsp of potato masala, a little butter (optional ) and fold the dosa. Remove from tawa and serve hot. Note – Since we are closing it with a lid, there is not need to cook the other side.
  • Masala dosa is ready to be served. You can fold it into half or as shown above or into a triangle. Repeat the process for the rest of the batter. Serve with chutney and sambar of your choice.

Nutrition

Calories: 482kcalCarbohydrates: 70gProtein: 9gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gTrans Fat: 0.03gSodium: 106mgPotassium: 646mgFiber: 8gSugar: 5gVitamin A: 283IUVitamin C: 41mgCalcium: 63mgIron: 2mg
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