Masala Dosa
Crispy rice-lentil crepes, spiced potato filling and coconut chutney.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Pour-and-spiral is the dosa move that takes practice. The pan needs to be HOT (a drop of water should skitter) and you need to move FAST - once the batter sets you can't smooth it. First dosa is always sacrificial; by dosa 3 you'll have the rhythm.
Ingredients
Everything below makes 3 servings.
- 3 cupsdosa batter (store-bought or pre-fermented)at room temp, whisked to thin pancake-batter consistency
- 1¼ lbYukon gold potatoesdiced 1/2 inch
- 1 mediumyellow onionthinly sliced
- 1 tbspfresh gingerminced
- 1green chili (serrano)slit lengthwise
- 1 tspmustard seeds
- ½ tspcumin seeds
- 12fresh curry leaves
- ½ tspground turmeric
- ⅛ tspasafoetida (hing)
- 3 tbspghee
- 2 tbspolive oil (for griddling)
- ½ cupunsweetened shredded coconutfor chutney
- 1lemonjuiced
- ⅓ cupfresh cilantrochopped (2 tbsp for chutney, rest for garnish)
- 1½ tspkosher salt
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 540calories
- 13gprotein
- 88gcarbs
- 16gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Bring dosa batter to room temp; whisk to thin pancake-batter consistency (add splashes of water as needed).
- Dice potatoes 1/2 inch. Thinly slice onion. Mince ginger, slit chili.
- Chop cilantro (set aside 2 tbsp for chutney).
Boil potato
Bring a medium pot of water to boil. Add diced potatoes and salt. Boil 8 min until knife-tender. Drain.
10 min · hands offCoconut chutney
In a blender, combine shredded coconut, cilantro, half the lemon juice, salt, half the ginger, a quarter of the green chili, and 1/3 cup water. Blend until coarse-smooth. Transfer to small bowl.
3 min · hands onFilling tadka
Heat ghee in skillet over medium. Add mustard and cumin seeds - wait for the mustard pops (15 sec). Add remaining ginger, remaining green chili, curry leaves - careful, leaves will splatter. Cook 30 sec.
1 min · hands onFilling
Add onion and salt, cook 5 min. Add turmeric and asafoetida - 15 sec. Add boiled potatoes and 1/4 cup water and remaining lemon juice. Smash gently with a spoon - you want chunky-creamy, not perfectly mashed. Cook 4 min. Taste, adjust salt. Transfer to a bowl; wipe skillet.
9 min · hands onGriddle dosas
Heat the wiped skillet over medium-high until very hot. Brush with oil. Pour batter in the center and IMMEDIATELY spiral outward with the back of a ladle in a quick continuous motion to spread thin (8-10 inch round). Drizzle ghee/oil around the edges. Cook 2-3 min - edges should lift and center turn golden-brown. Place 1/2 cup filling down the center. Fold sides over filling. Slide onto plate. Repeat with remaining batter - should yield 8 dosas total.
30 min · hands onServe
Plate 2-3 dosas per person with a generous dollop of coconut chutney. Shower with remaining cilantro.
2 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Sub jarred Indian tomato chutney.
Skip chutney entirely. Saves about 5 minutes.
Sub coconut oil for ghee in filling and griddle.
What keeps
Dosas don't keep - they go from shatteringly crisp to soggy fast. Make filling and chutney ahead (both keep 3 days) and griddle dosas to order.
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who plans your dinner.
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