Watch fermentation
Timings are just a frame. In a cool kitchen, the dough lasts longer; volume increase, bubbles and a fresh sour scent are crucial.
Indian Recipe
Masala dosa with potato filling
Rice and Urad dal are soaked separately, finely ground and fermented overnight. Spread the dough thinly on a hot plate and fill with potato masala.
Total time
18 hr
Calories
570 kcal
Servings
4 servings
Difficulty
Advanced
Why this recipe works
Crunchy dosa made from fermented rice-lentil batter
Good masala dosa takes time, but only a few special ingredients. During fermentation, rice and peeled urrad dal are transformed into an airy, sour dough that can be spread thinly. A cast iron plate stores enough heat for a crispy underside, and the soft potato filling provides a classic contrast.
Breakfast
Vegetarian Dinners
Lunch
Rice
Recipe
Masala dosa with potato filling
Masala dosa are crispy South Indian rice-lentil crepes with a spicy potato filling made from mustard seed, curry leaves, ginger and turmeric.
Ingredients
4 servings
Method
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1
soak rice and lentils
Rinse rice thoroughly and cover in a bowl with water. Rinse Urad Dal, chana dal and fenugreek separately and soak. Let both stand for 5 to 6 hours; add pohah to the rice in the last 20 minutes.
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2
Dosa batter grinding
Mix the lentil mixture with a little fresh water until very smooth and airy. Grind the rice and poha separately with water to a fine, still minimally grainy dough. Mix both masses thoroughly with clean hands.
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3
Ferment the dough
Put the dough in a large bowl, cover loosely and ferment at 25 to 30 ° C for 8 to 14 hours. It should have visibly risen, show small bubbles and have a pleasant sour smell.
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4
Cook potatoes
Cook potatoes in salted water until tender, drain, briefly evaporate, peel and coarsely mash. Small pieces may remain visible.
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5
Cooking potato masala
Heat two tablespoons of oil, sprinkle mustard seeds, fry Urad dal, curry leaves, ginger and chilli for a short time. Sauté onions for 8 minutes until soft, stir in turmeric and add potatoes and 150 ml water.
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6
Flavour the filling
Stir the potato mixture for 5 minutes until soft and cohesive, season with 0.75 teaspoons of salt, lemon juice and coriander and keep warm.
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7
Set dough
Carefully stir the fermented dough, season with 0.75 teaspoons of salt and add a little water if necessary. It should be flowing, but cover one spoon thinly.
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8
Dosa Thin Bake
Place cast iron plate on medium heat and oil very thinly. Put a ladle of dough in the middle, spread out in a thin spiral and spread a little oil around the edges. Bake for 2 to 3 minutes until golden brown and crispy.
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9
Filling and serving directly
Put a little potato masala on one half, fold or roll up dosa and serve immediately with sambar and coconut butter. Cool the plate before the next dosa, if the dough cannot be spread.
Kitchen know-how
Tips for Masala dosa with potato filling
Controlling plate temperature
On an overheated plate, the dough immediately sticks and cannot be spread thin. Then, briefly cool the surface 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, keeping the dough and baking technique the same.
Put the dough on the plate a little thicker, sprinkle with finely chopped onions, tomatoes and chilli and bake it on both sides like a small pancake.
Nutrition per serving
570kcal
96.0 gCarbohydrates
16.0 gProtein
14.0 gFat
Values are estimates 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 was too old or too much water was used in the grinding process. Keep the dough warm and observe for another two to four hours.
A stable stand mixer is helpful, because Urad Dal must be very fine and airy. Grinding small portions and taking breaks to prevent the dough from getting hot.
The surface may be too cold, oiled too much or not yet baked in. Thinly oil a well-maintained cast iron plate and heat it evenly before spreading.
After fermentation, it will remain well covered and can be used in the fridge for about three days. Stir carefully before baking and add water only if necessary.
Yes. Store in a cool place and slowly warm up with two tablespoons of water. Add fresh coriander and a little lemon juice only after heating.
Keep cooking