Masala dosa – Start your day with the wholesome goodness of these crispy savory crepes. Made with rice and lentils, the batter is fermented overnight to create these tasty golden South Indian breakfast favorite. Fill with the classic potato masala, and enjoy with your favorite chutneys.
There are a few traditional recipes that becomes a regular on our menu in summer. Well, I’m talking about recipes that call for overnight fermentation. And that includes the classic breakfast recipes like dosa (rice and lentil crepes), idli (steamed rice and lentil cakes), and appams (rice pancakes). All these recipes require fermentation of batter which in turn needs the ideal warm weather.
Despite the fact that these recipes need a longer prep time, I try to include them in our diet as they are loaded with nutritious ingredients like lentils that are so good for you.
And whenever time permits, I love the idea of making an elaborate version of my favorite dosa complete with three sides. Enter this masala dosa with a spicy potato filling served with sambar (mixed vegetables and lentil curry), tomato chutney and coriander (cilantro) chutney.
Basically, masala dosa is just dosa (rice and lentil crepes) filled with potato masala. I see this as a fabulous weekend breakfast or even brunch idea. If you ask me about my favorite South Indian breakfast, these crispy delicious crepes will be my obvious choice. Yum!
So, this dosa recipe starts with making the basic dosa batter. And this is my simple formula to make perfectly crispy dosas – 1 1/4 cups rice, 1/2 cup urad dal (skinned black lentils), 1/4 cup poha (beaten rice), and 1 tsp fenugreek seeds. All you need to do is grind all the ingredients together to make batter with thick pouring consistency, and leave it to ferment overnight.
The filling that makes this masala dosa so unique is made with potatoes and few spices. Cook the potatoes in tempered spices, and mash them lightly to make the potato masala. Apart from potatoes, beetroots, mushrooms and paneer also make delicious fillings. That said, the masala made with potatoes is the classic version, and it’s my favorite too. The delicious masala of pav bhaji (a popular Indian street food) is a great filling idea, and is undoubtedly a perfect mashup of North and South cuisines.
As I mentioned, I served this masala dosa with my favorite sides – sambar and chutneys (tomato chutney, coconut chutney, coriander chutney). What a delicious way to start the day!
*** Get the recipe for tomato chutney here
*** Get the recipe for coconut chutney here
*** Get the recipe for sambar here
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