Observe fermentation
In a cool kitchen, the dough lasts longer; the decisive factor is volume increase, bubbles and a fresh acidic fragrance.
Indian Recipe
Masala Dosa with potato filling
Rice and Urad Dal are soaked separately, finely ground and fermented overnight. On a hot plate, the dough is thinly spread out and filled with potato masala.
Total time
18 hr
Calories
570 kcal
Servings
4 servings
Difficulty
Advanced
Why this recipe works
Crispy dosa from fermented rice-linse dough
Good Masala Dosa takes time, but only a few special ingredients. During fermentation, rice and peeled Urad Dal become an airy-acid dough that can be spread thinly. A cast iron plate stores enough heat for a crispy base. The soft potato filling forms the classic contrast.
Breakfast
Vegetarian Dinners
Lunch
Rice
Recipe
Masala Dosa with potato filling
Masala Dosa are crispy South Indian rice-lens crêpes with a spicy potato filling of mustard seed, curry leaves, ginger and turmeric.
Ingredients
4 servings
Method
-
1
Soak rice and lentils
Rinse rice thoroughly and cover with water in a bowl. Rinse Urad Dal, Chana Dal and fenugreek separately and soak. Leave both for 5 to 6 hours; add Poha to rice in the last 20 minutes.
-
2
Grinding Dosa dough
Mix lentils mixture with little fresh water very smooth and airy. Mix rice and poha separately with water to a fine, still minimally grainy dough. Mix both masses thoroughly with clean hands.
-
3
Ferment dough
Place the dough in a large bowl, cover loosely and ferment for 8 to 14 hours at 25 to 30 °C. It should be visible, show small bubbles and smell pleasantly acidic.
-
4
Garnish potatoes
Cook potatoes softly in salt water, drain them, evaporate briefly, peel and roughly crush them. Small pieces may remain visible.
-
5
Cook potato masala
Heat two tablespoons of oil. Sprinkle mustard seeds, fry Urad Dal, curry leaves, ginger and chilli briefly. Heat onions for 8 minutes, stir in turmeric and add potatoes and 150 ml of water.
-
6
Flavour filling
Mix the potato mixture for 5 minutes until soft and contiguous. Season with 0.75 teaspoons of salt, lemon juice and coriander. Keep warm.
-
7
Adjust the dough
Gently stir fermented dough, season with 0.75 teaspoons of salt and add little water if necessary. It should be flowable, but thinly cover a spoon.
-
8
Bake Dosa thinly
Bring the cast iron plate to medium high heat and oil thinly. Put a kelle dough in the middle, spread out spirally thinly and spread a little oil on the edge. Bake golden brown and crispy for 2 to 3 minutes.
-
9
Fill and serve directly
Place some potato masala on one half, fold or roll up Dosa and serve immediately with Sambar and Kokoschutney. Just cool off the plate before the next Dosa if the dough cannot be spread.
Kitchen know-how
Tips for Masala Dosa with potato filling
Control plate temperature
On an overheated plate, the dough stops immediately and cannot be spread thinly. Then, cool the area briefly with a damp cloth.
Variations
How to adapt this recipe
Leave out the potato filling and serve the crispy dosa directly with sambar and two chutneys. The dough and the baking technique remain the same.
Put the dough a little thicker on the plate, sprinkle with finely chopped onions, tomatoes and chilli and bake on both sides like a small pancake.
Nutrition per serving
570kcal
96.0 gCarbohydrates
16.0 gProtein
14.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Masala Dosa with potato filling
Often the room was too cool, the Urad Dal too old or too much water was used when grinding. Keep the dough warm and watch for another two to four hours.
A stable stand mixer is helpful because Urad Dal has to become very fine and airy. Grind small portions and insert breaks so that the dough does not get hot.
The surface can be too cold, too heavily oiled or not yet burned. Oil a well-kept cast iron plate thinly and heat evenly before spreading.
After fermentation, it remains well covered for about three days in the refrigerator. Gently stir before baking and add water only if necessary.
Yes. Keep cool and slowly warm with two tablespoons of water. Add fresh coriander and some lemon juice only after heating.
Keep cooking