Mandarin cider served in a glass Holiday Mandarin Mulled Cider BBQ sauce Diavola pizza served Spicy BBQ Diavola Pizza Warm Bagna Cauda dip served in a fondue pot with fresh vegetables Classic Bagna Cauda with Winter Crudités Blueberry pretzel plated Soft Blueberry Pretzels with Cinnamon Sugar Savory meat and vegetable biscuits served Savory Meat and Vegetable Stuffed Biscuits Alboronía with pumpkin, eggplant and fresh cilantro served Spanish Pumpkin and Eggplant Stew (Alboronía) Slice of Fainá chickpea flatbread with tomato sauce Chickpea Flatbread with Tomato Sauce (Fainá) Elote with Sour Cream - fresh corn served with sour cream, cheese, and spicy paprika Classic Sour Cream Elote Zucchini fritters with tahini sauce Zucchini Fritters with Lemony Tahini Dip Chestnut Zongzi served on a plate Sweet Chestnut Sticky Rice Dumplings (Zongzi) Kohlrabi calzone Roasted Kohlrabi & Mozzarella Calzone Sausage burger with cheese and vegetables Hungarian Style Pork & Sausage Burger Fig stuffed naan bread served Fig-Stuffed Naan Bread Gingerbread Waffles with orange zest Gingerbread Spiced Waffles White pizza with creamy cheese topping Extra Creamy White Pizza with Ricotta and Mascarpone Orange cider served in a glass Warm Spiced Orange Cider Beet and Leek Wrap with Peanut Butter Beet and Leek Whole Wheat Wraps with Peanut Butter Chicken Arroz Caldo served with hard-boiled eggs, scallions, and fried garlic Chicken Arroz Caldo with Hard-Boiled Eggs Greek baked giant beans served with whole wheat toast Rustic Greek Baked Beans with Whole Wheat Toast Fish pie with cauliflower mash, golden brown creamy topping and fish filling Low-Carb Fish Pie with Cauliflower Mash Mandarin cider served in a glass Holiday Mandarin Mulled Cider BBQ sauce Diavola pizza served Spicy BBQ Diavola Pizza Warm Bagna Cauda dip served in a fondue pot with fresh vegetables Classic Bagna Cauda with Winter Crudités Blueberry pretzel plated Soft Blueberry Pretzels with Cinnamon Sugar Savory meat and vegetable biscuits served Savory Meat and Vegetable Stuffed Biscuits Alboronía with pumpkin, eggplant and fresh cilantro served Spanish Pumpkin and Eggplant Stew (Alboronía) Slice of Fainá chickpea flatbread with tomato sauce Chickpea Flatbread with Tomato Sauce (Fainá) Elote with Sour Cream - fresh corn served with sour cream, cheese, and spicy paprika Classic Sour Cream Elote Zucchini fritters with tahini sauce Zucchini Fritters with Lemony Tahini Dip Chestnut Zongzi served on a plate Sweet Chestnut Sticky Rice Dumplings (Zongzi) Kohlrabi calzone Roasted Kohlrabi & Mozzarella Calzone Sausage burger with cheese and vegetables Hungarian Style Pork & Sausage Burger Fig stuffed naan bread served Fig-Stuffed Naan Bread Gingerbread Waffles with orange zest Gingerbread Spiced Waffles White pizza with creamy cheese topping Extra Creamy White Pizza with Ricotta and Mascarpone Orange cider served in a glass Warm Spiced Orange Cider Beet and Leek Wrap with Peanut Butter Beet and Leek Whole Wheat Wraps with Peanut Butter Chicken Arroz Caldo served with hard-boiled eggs, scallions, and fried garlic Chicken Arroz Caldo with Hard-Boiled Eggs Greek baked giant beans served with whole wheat toast Rustic Greek Baked Beans with Whole Wheat Toast Fish pie with cauliflower mash, golden brown creamy topping and fish filling Low-Carb Fish Pie with Cauliflower Mash
Masala Dosa with potato filling and coconut chutney
Crispy masala dosa with filling

Masala Dosa with Spiced Potato Filling

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Side Dishes
The queen of South Indian breakfasts, a game of patience. The secret to the crispy, paper-thin crepe is fermentation: the rice and lentil mix rests overnight, coming alive with bubbles. This gives the batter its airy, tangy, crispy texture, a perfect contrast to the soft, spiced potato filling inside.
🕒 Prep Time 15 hrs
🍳 Cook Time 30 mins
⌛ Total Time 15 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Indian (South Indian)

Ingredients

Equipment Needed

  • High-Powered Blender
  • Tawa or Cast Iron Skillet
  • Ladle

Allergen Information

⚠️ Milk (if using Ghee)

Instructions

1 ✓

Day before: Wash rice and dal separately. Soak in plenty of water for 4-6 hours. Add fenugreek seeds to rice.

Tip: Fenugreek aids fermentation and gives a nice brown color.
2 ✓

Grind dal with little water to fluffy paste. Transfer to bowl. Grind rice (can be slightly coarse), mix with dal. Add salt, mix with HANDS.

Tip: Mixing by hand introduces wild yeast/bacteria from skin aiding fermentation. Fluffy texture comes from air bubbles.
3 ✓

Cover and ferment in warm place 8-12 hours until doubled and smelling sour.

Tip: CO2 gas rises the batter, lactic acid gives flavor.
4 ✓

Filling: Boil potatoes, peel, mash roughly. Heat oil, pop mustard seeds. Add curry leaves, chopped chili, diced onion.

Tip: Mustard seeds must pop to release flavor.
5 ✓

Sauté onion until translucent, add turmeric, then potatoes and salt. Splash water if dry. Set aside.

Tip: Turmeric is fat soluble; oil brings out its color.
6 ✓

Cooking: Heat skillet to medium. Sprinkle water; if it sizzles and evaporates instantly, heat is right. Wipe dry.

Tip: Leidenfrost effect indicates correct temp.
7 ✓

Pour ladle of batter in center, spread in spiral motion outwards thinly with bottom of ladle.

Tip: Be quick, thin batter sets fast.
8 ✓

Drizzle oil/ghee around edges. Cook until bottom is golden brown and edges curl.

Tip: Fat helps crisping.
9 ✓

Place potato filling in center, fold, and serve immediately.

Tip: Steam softens it quickly, so eat fresh!

Recipe FAQ

Why does dosa stick?
Pan wasn't hot enough or not seasoned well. Rub with an onion and oil before cooking.
Why isn't it crispy?
Batter too thick or not fermented enough.
Leftover batter?
Keeps in fridge 2-3 days; gets tangier and better.

Ingredients

  • 1 cup Short Grain Rice (e.g. Idli or Sona Masoori)
  • 1/2 cup Urad Dal (skinned split black lentils)
  • 1 tsp Fenugreek Seeds
  • 2 tsp Salt
  • 3 tbsp Vegetable Oil or Ghee
  • 11 oz Potatoes
  • 1 tsp Black Mustard Seeds
  • 10 leaves Curry Leaves
  • 1/2 tsp Turmeric Powder
  • 1 medium Yellow Onion
  • 1 whole Green Chili