Masala Dosa
A crispy South Indian fermented rice crepe wrapped around spiced potato, served with coconut chutney.
✍️ Veg.Pub EditorialPublished 2026-05-04👁 53 views
Calories
300
kcal
Servings
2
Prep time
40
min
Diet
vegan
🧺 Ingredients
- Rice150g
- Skinned urad dal50g
- Fenugreek seedshalf tsp · Swap: omit
- Potatoes3
- Onion1
- Curry leaves1 small handful · Swap: omit
- Mustard seeds1 tsp
- Turmeric powderhalf tsp
- Green chili1 · Swap: omit
- Ginger1 small knob
- Vegetable oilas needed
- Saltto taste
👩🍳 Steps
- 1Soak rice, urad dal and fenugreek separately for 4 hours, grind together into a fine batter, salt it, and ferment 8-12 hours in a warm place until bubbly.
- 2Steam the potatoes, peel, and mash coarsely.
- 3Heat oil, crackle mustard seeds and curry leaves, soften sliced onion, ginger and green chili, then add turmeric and salt.
- 4Fold in the mashed potato to make the masala filling and set aside.
- 5Brush a flat pan with oil, pour a ladle of batter and spread from the center outward into a thin crepe; cook until the edges crisp.
- 6Place potato filling on the crepe, roll or fold, and serve hot with coconut chutney.
📊 Nutrition
| Protein | 8g |
| Iron | 3mg |
| Calcium | 60mg |
| Fiber | 4g |
Introduction
Masala dosa is the signature breakfast of South India: a golden, crisp crepe made from naturally fermented rice and lentil batter, rolled around a turmeric potato filling.
Wellness Benefits
- Natural fermentation of rice and lentils creates probiotics and B vitamins that are gentle on digestion and nurture the gut, suiting delicate stomachs.
- Turmeric, ginger and mustard seeds are warming, easing inflammation and boosting appetite; potato offers mild carbs and potassium to support digestion.
Nutrition Highlights
- Pairing grain with legume gives complementary amino acids for more complete protein.
- Fermentation lowers phytic acid, improving mineral absorption.
Tips
- Ferment best at 28-32C; in winter use an oven with the light on for warmth.
- Keep the pan hot when spreading, and a light film of oil helps the dosa crisp.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编
