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Masala Dosa

Serves 4 to 6 Entree vegetarian

Masala Dosa

Masala Dosa is a beloved staple from South India, often served during the morning tiffin or as a hearty evening snack. In South Indian homes, it is a cherished ritual to gather around the table and share this crispy, golden treat. The dosa batter is fermented with care, while the filling is a fragrant mix of spiced potatoes, and it's typically cooked with a generous hand of salt and fat, reflecting the authentic home-style cooking.

The dosa itself should be thin and crisp, with a slight tang from the fermented batter. The potato filling, cooked with mustard seeds, curry leaves, and turmeric, should be savory and aromatic, providing a contrast to the mild dosa. This dish is not complete without the right balance of salt, judged by hand, ensuring every bite is flavorful and satisfying.

Ingredients

  • 400 gdosa batter
  • 4potatoes — boiled
  • 1onion
  • 1 tspmustard seeds
  • curry leavesa sprig
  • 1/2 tspturmeric
  • oilfor the tawa
  • to tastefine sea salt

Method

  1. Begin by peeling and boiling the 4 potatoes in a pot of water until they are tender and easily pierced with a fork. Once cooked, drain the water and set the potatoes aside to cool slightly. When cool enough to handle, roughly mash the potatoes, leaving some small chunks for texture.
  2. Thinly slice 1 onion and gather a sprig of curry leaves. Heat a tablespoon of oil in a large pan over medium heat. Add 1 teaspoon of mustard seeds to the hot oil and allow them to crackle and pop, releasing their aroma. This is a sign they are ready for the next step.
  3. Add the sliced onion and curry leaves to the pan with the mustard seeds. Cook the onions gently, stirring occasionally, until they become translucent and soft, which should take about 5 to 7 minutes. The onions should not brown but should develop a sweet aroma.
  4. Sprinkle 1/2 teaspoon of turmeric over the onions and stir well to combine. The turmeric will give the mixture a vibrant yellow color and a warm, earthy aroma. Add the mashed potatoes to the pan and mix thoroughly to ensure the turmeric and onions are evenly distributed.
  5. Continue to cook the potato mixture on low heat, stirring occasionally, until it is heated through and the flavors meld together. The mixture should be soft and slightly creamy, with small chunks of potato providing texture.
  6. Taste the potato filling and add fine sea salt to taste, mixing well after each addition. The filling should be well-seasoned, balancing the earthy turmeric and sweet onions.
  7. To make the dosas, heat a tawa or flat skillet over medium-high heat and lightly grease it with oil. Pour a ladleful of dosa batter onto the center of the tawa and spread it outwards in a circular motion to form a thin, even layer. Cook until the edges begin to lift and the surface is golden brown with small holes.
  8. Place a portion of the potato filling in the center of the dosa and fold the sides over to enclose the filling, creating a cylindrical shape. Serve the masala dosa hot, accompanied by chutney or sambar, for a traditional South Indian meal.
Cover of Authentic Indian Cuisine
From the cookbook

Authentic Indian Cuisine

This recipe is from Authentic Indian Cuisine by Yassine Sbiti — the Indian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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