Masala Dosa
Image générée par IA
Végétalien Sans gluten Indian

Masala Dosa

Crisp, lacy South Indian rice-and-lentil crêpes wrapped around warmly spiced potato masala. The fermented batter delivers a gently tangy flavor and delicate contrast between the browned edges and tender center.

75 min 4 portions Medium
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Comment préparer

1
Combine the rice, urad dal, poha, and fenugreek seeds in separate or shared bowls, cover generously with water, and soak for 5 to 6 hours until the grains and lentils are easily crushed between your fingers.
2
Drain well, then blend the soaked mixture in batches with enough fresh water to make a smooth, pourable batter. Stir in 1 teaspoon of the salt, cover, and rest in a warm place for 8 to 12 hours, until visibly aerated and pleasantly sour-smelling.
Aerated fermented dosa batter with small bubbles Image générée par IA
3
Place the potatoes in a saucepan, cover with cold water, and simmer for 12 to 15 minutes until a knife slips in easily. Drain, cool briefly, and break into rough bite-size pieces.
4
Heat 2 tablespoons of the oil in a skillet over medium heat. Add the mustard seeds and cumin; when they begin to pop, add the onion, green chili, and curry leaves. Saute for 5 to 7 minutes until the onion is soft and lightly golden, then stir in the turmeric.
5
Add the potatoes and the remaining 1 teaspoon salt to the skillet. Mix gently and simmer over low heat for 3 minutes so the seasoning coats the potatoes; keep warm while cooking the dosas.
6
Heat a 25 cm skillet over medium-high heat until a drop of water sizzles and evaporates. Stir the batter, pour about 80 ml into the center, and spread it quickly in widening circles to a thin round. Drizzle with about 1 teaspoon oil and fry for 2 to 3 minutes, until the underside is deep golden and the edges release.
7
Spoon one-quarter of the potato masala down the center, fold the dosa over it, and serve immediately. Repeat with the remaining batter and filling, adding a light film of oil to the skillet between dosas if needed.
Crisp folded masala dosa with potato filling Image générée par IA

Pourquoi cette recette fonctionne

Soaking hydrates the rice and lentils, while fermentation develops flavor and improves the batter's spreadability. A hot, lightly oiled skillet sets a lacy crust before the dosa is folded around the soft, fragrant potato filling.

Conservation et réchauffage

Comment la conserver

Refrigerate cooked potato masala for up to 3 days and fermented batter for up to 4 days in separate airtight containers. Cooked dosa is best fresh but can be refrigerated for 1 day.

Comment la réchauffer

Reheat potato masala in a covered skillet over medium-low heat until steaming. Re-crisp leftover dosa in a dry skillet; do not microwave if crispness matters.

Nutrition / portion

665kcal
16,35 gprotéines
115,54 gglucides
15,64 glipides
P
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Recette préparée pour publication avec des ingrédients complets et des étapes ordonnées.
Publiée le 20 août 2026 · mise à jour le 20 août 2026