Masala dosa — crispy Indian crepes with spiced potato filling

Masala dosa is one of the most beloved dishes of South Indian cuisine: thin, crispy crepes made from a fermented rice and lentil batter, filled with potatoes fried with aromatic spices. The recipe asks for a little patience for the fermentation, but the result is an unforgettable breakfast.

Ingredients

For the dosa batter:

• 2 cups long-grain rice
• ½ cup urad dal (split black lentils, skinned)
• ½ teaspoon fenugreek seeds (methi)
• 1 teaspoon salt
• Water, as needed
• Oil or ghee for cooking

For the masala filling:

• 4 medium potatoes, boiled and mashed
• 1 large onion, finely chopped
• 1 teaspoon mustard seeds
• 10 fresh curry leaves
• 1 piece of fresh ginger (about 2 cm), grated
• 2 green chilies, chopped
• ½ teaspoon turmeric
• ½ bunch fresh coriander, chopped
• Salt to taste
• 2 tablespoons oil

Preparation steps

1. Wash the rice, urad dal and fenugreek seeds and soak them in plenty of water for 6–8 hours (preferably overnight).
2. Drain and blend with a little water until you get a smooth, slightly thick batter, like pancake batter.
3. Pour the batter into a large bowl, cover and leave it to ferment in a warm place for 8–12 hours, until it rises slightly and takes on a faint sour smell.
4. Add the salt to the batter and mix well; if it is too thick, thin it with a little water.
5. For the filling: fry the mustard seeds in oil until they pop, then add the curry leaves, ginger, chilies and onion; fry until the onion softens.
6. Add the turmeric, the mashed potatoes and salt; mix for 3–4 minutes and finish with the fresh coriander.
7. Heat a flat pan over medium heat; pour in a ladleful of batter and spread it in circular motions into a thin crepe.
8. Drizzle a little oil around the edges and cook for 2–3 minutes, until the base turns golden and crispy.
9. Place 2–3 spoonfuls of filling in the middle of the crepe, fold it in half and serve immediately with warm sambar and coconut chutney.

Preparation time: 30 minutes (+ 8–12 hours fermentation) | Cooking time: 30 minutes | Servings: 4 (about 8 dosas)