Masala dosa is the most famous dish from South India, and it is closely associated with Udupi restaurants in Karnataka, which spread across the country in the twentieth century. A thin, crisp crepe made from fermented rice and urad dal batter is filled with a spiced potato filling called palya, and served with coconut chutney and sambar.
A good dosa is golden and crisp on the outside, soft in the centre, and slightly tangy from fermentation. The potato filling is mildly spiced with mustard seeds, curry leaves, green chillies and turmeric, and has soft onions throughout. In Mysore, a red chutney is spread inside the dosa before adding the potato.
Masala dosa is eaten for breakfast or as a light meal at any time of day. Homemade dosas take some practice, especially spreading the batter thinly, but are well worth the effort. The batter keeps in the refrigerator for 3-4 days, so dosas can be made quickly once a batch is ready.
At a glance
| Region | Karnataka |
|---|---|
| Cuisine | Udupi |
| Diet | Vegan |
| Course | Breakfast |
| Prep time | 30 minutes |
| Cook time | 40 minutes |
| Total time | 70 minutes |
| Serves | 4 |
| Spice level | Mild |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | rice / urad dal / potato / onion |
Ingredients
For the dosa batter
- 2 cups raw rice (sona masoori)
- 1/2 cup urad dal
- 1/4 tsp fenugreek seeds
- 2 tbsp chana dal
- 1 1/2 tsp salt
- Water as needed
- Oil or ghee for cooking
For the potato palya
- 4 medium potatoes, boiled and coarsely mashed
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- A pinch of asafoetida
- 10 curry leaves
- 2 green chillies, chopped
- 1 inch ginger, chopped
- 2 onions, thinly sliced
- 1/2 tsp turmeric
- 1 tsp salt
- 2 tbsp chopped coriander
Method
- Soak the rice in water for 5-6 hours. Separately soak the urad dal, fenugreek seeds and chana dal together for 5-6 hours.
- Grind the urad dal mixture with a little water to a light, fluffy batter. Grind the rice to a slightly coarse batter. Mix both with salt, cover and ferment for 8-12 hours until doubled.
- For the palya, heat oil, crackle mustard seeds, add urad dal, chana dal, asafoetida, curry leaves, chillies and ginger, and cook until the dals turn golden.
- Add onions and cook for 4-5 minutes until soft. Add turmeric, salt and 1/4 cup water, then the potatoes. Mix well, cook for 2 minutes and add coriander.
- Heat a cast iron tawa on medium-high. Sprinkle water; it should sizzle and evaporate immediately. Wipe with an oiled cloth.
- Pour a ladle of batter into the centre and spread it quickly in a circular motion to form a thin dosa. Drizzle oil around the edges.
- Cook for 2-3 minutes until golden and crisp. Place 2-3 tbsp of palya in the centre, fold the dosa over and serve immediately.
Tips
- Fermentation depends on temperature; in cold weather keep the batter in a warm place.
- Spreading batter is easier on a well-seasoned cast iron tawa.
- Adjust the batter's consistency with water; it should be pourable but not runny.
Serve with
Coconut chutney and hot sambar.