Name: Masala dosa
Yield: 4
Cuisine: India
Ingredients: 2 cups rice (idli or parboiled); 1/2 cup urad dal; 1 tsp fenugreek seeds; Salt; 3 potatoes, boiled and cubed; 1 onion, sliced; 1 tsp mustard seeds; 10 curry leaves; 1 tsp turmeric; 2 green chilies; Oil or ghee for cooking; Coconut chutney and sambar to serve

Where it comes from

Masala dosa is a South Indian breakfast classic associated with Karnataka and Tamil Nadu, and is now eaten across India. The fermented batter gives the dosa its tangy flavor.

Explore the cuisine of India.

Recipe

Make Masala dosa at home

Serves 4Time 40 minutes plus fermenting

Ingredients

2 cups rice (idli or parboiled)
1/2 cup urad dal
1 tsp fenugreek seeds
Salt
3 potatoes, boiled and cubed
1 onion, sliced
1 tsp mustard seeds
10 curry leaves
1 tsp turmeric
2 green chilies
Oil or ghee for cooking
Coconut chutney and sambar to serve

How it's made

Soak rice, dal and fenugreek separately for 6 hours, grind to a smooth batter, mix with salt and ferment 8 to 12 hours.
For the filling, crackle mustard seeds in oil, add curry leaves, chilies and onion and cook until soft.
Add turmeric and the potatoes, mash lightly, season with salt and cook 3 minutes.
Heat a flat griddle, wipe with oiled onion and pour a ladle of batter.
Spread quickly into a thin circle with the back of the ladle.
Drizzle oil around the edge and cook until golden and crisp.
Spoon the potato filling in the center, fold and serve.