The Dosa is a thin, savory crepe originating from South India. Made from a fermented batter of rice and lentils, it is often served crispy, rolled around a spicy filling of mashed potatoes (Masala), and accompanied by coconut chutney and Sambar (vegetable stew).
Ingredients
| Component | Quantity | Notes |
| Dosa Batter | Ready-made or homemade | Rice and lentil batter (must be fermented). |
| Potatoes | 3 large | Boiled, peeled, and mashed. |
| Yellow Onion | 1 medium | Finely chopped. |
| Ginger | 1 tsp | Grated. |
| Green Chilies | 1-2 | Minced. |
| Mustard Seeds | 1 tsp | For tempering. |
| Curry Leaves | 5-6 | Fresh. |
| Turmeric Powder | 1/2 tsp | For color. |
| Oil | 2 tbsp | |
| Water | As needed | |
| Coconut Chutney & Sambar | For serving. | Traditional accompaniments. |
Instructions
- Make the Potato Masala: Heat oil in a pan. Add the mustard seeds and let them splutter. Add the curry leaves, minced green chilies, grated ginger, and chopped onion. Sautรฉ until the onion is soft.
- Season the Filling: Add the turmeric powder and the mashed potatoes to the pan. Season with salt and mix well. Add a splash of water to loosen the filling slightly. Set the Masala aside and keep warm.
- Cook the Dosa: Heat a non-stick griddle or tawa until very hot. Lightly grease it and reduce the heat to medium. Pour a ladleful of Dosa batter onto the center of the griddle. Quickly spread the batter outwards in a spiral motion using the back of the ladle to form a thin, large circle (a crepe).
- Crisp and Fill: Drizzle a little oil around the edges of the Dosa. Cook until the bottom is golden brown and crispy and the edges curl up. Spread a thin layer of the potato Masala filling down the center of the Dosa.
- Serve: Fold the Dosa in half or roll it up. Serve immediately with Sambar and coconut chutney.
Leave a Reply