Masala Dosa
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The Tale of Masala Dosa
Story updated
Dosa has ancient South Indian roots, with some references dating back over a thousand years, but the potato-filled masala dosa is more recent, generally traced to Udupi cooks in Karnataka in the 19th or early 20th century. It's now a beloved South Indian breakfast staple nationwide.
Ingredients
Scale:· 4 servings
- 3 cups dosa batter (fermented rice and urad dal batter)
- 4 potatoes, boiled and cubed
- 1 onion, thinly sliced
- 1 tsp mustard seeds
- 1 tsp urad dal
- A few curry leaves
- 1 green chili, chopped
- 1/2 tsp turmeric
- 2 tbsp oil, plus more for cooking dosas
- Salt, to taste
Instructions
- 1Heat oil, splutter mustard seeds and urad dal, then add curry leaves, green chili, and onion; sauté until soft.
- 2Add turmeric and boiled potatoes, mash slightly, season with salt, and cook 5 minutes to make the masala filling.
- 3Heat a flat griddle and pour a ladle of dosa batter, spreading it thin in a circular motion.
- 4Drizzle oil around the edges and cook until the bottom turns golden and crisp.
- 5Spoon the potato masala onto one half of the dosa and fold over.
- 6Serve immediately with coconut chutney and sambar.
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