Aloo Masala Dosa
Masala Dosa (Rice and Lentil Crepes with Potato Stuffing) is a very delicious South Indian breakfast made using fermented rice and lentil batter to get crispy mouthwatering crepes filled with aromatic and spiced potato stuffing.
Servings: 35 dosa
Calories: 81kcal
Ingredients
Dosa Batter
- 3 cups Rice Idli Rice (parboiled short grain rice)
- 1 cup Rice raw
- 2 cups black gram urad
- 2 tbsp chickpea split
- 2 tbsp lentils split pigeon
- 1 tsp fenugreek seeds
- 1 cup rice cooked
- 2 tbsp salt
Potato Stuffing
- 3 medium potatoes boiled and peeled
- 1 medium onion finely chopped
- 4 green chillies
- 1 tsp ginger finely chopped
- 1 tbsp mustard seeds
- 1 tsp turmeric
- 1 tbsp black gram split black gram lentils
- 1 sprig curry leaves
- 1 cup coriander leaves chopped finely
- 1 tsp salt or to taste
- 3 tbsp vegetable oil
Instructions
How to make dosa batter
- Soak the rice in a big bowl submerged in plenty of water for 6 to 8 hours
- Soak the lentils, fenugreek, cooked rice in another bowl submerged in plenty of water for 6 to 8 hours.
- Grind the soaked rice , lentils, fenugreek, cooked rice in a mixer or grinder until you get a smooth batter .
- Add salt and mix well . Use your hand to mix the batter well and keep it in a warm and humid place.
- The batter will double and rise up after about 8 to 10 hours . It can be used immediately or stored in a refrigerator for later use.
How to make Potato Filling
- Heat a pan with a little oil .
- Add mustard seeds and wait for it to splutter.
- Add split black gram and wait until it turns brown.
- Add onions , ginger and green chilies.
- Add turmeric and salt .
- Add mashed potatoes , curry leaves and coriander leaves and mix well.Cook for about 5 minutes with a closed lid . Remove from heat and keep aside.
How to make dosa
- Heat a non stick pan .
- Take a ladle full of batter and go in circles inside out or concentric circles to form a thin crepe.
- Spray oil, butter or ghee and wait till it browns .
- Filp it over and make sure its cooked well. Flip it back again.
- Place a little potato filling in the center and fold it as you like, either into a semi circle or like a envelope.
- Serve it hot and while still crisp with a little coconut chutney or sambar (lentil soup).
Video
Notes
- Adding the split pigeon lentils and channa dal is optional.
- Mix the Dosa batter with your hands very well and keep it in a warm place for fermentation.
- Keep in an oven with the light on or ferment in an Instant Pot with the yogurt option and a glass lid on.
- Use a blender or grinder to grind the batter.
Nutrition
Serving: 75g | Calories: 81kcal | Carbohydrates: 13g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Sodium: 485mg | Potassium: 102mg | Fiber: 3g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 6mg | Calcium: 13mg | Iron: 1mg
