I don’t always test recipes before I publish them here but lately I have been.  I tried this one twice before I decided to share the recipe.  The first time they came out thicker than I wanted them to.  They are supposed to be like crepes and mine were leaning more towards pancakes.  A little to thick and doughy.  The first batch also didn’t ferment long enough.  The recipes I found suggested fermenting for 6 to 7 hours but I found that mine needed closer to 24 hours.  I actually fermented the second batch for a day and a half.  I was kind of surprised that it wasn’t more sour than it was!  I have no idea why this stuff is fermenting so slowly so just use these times as a guide and trust your instincts I say.

L1070036 - Masala Dosa

You want it to get real bubbly and a bit frothy. For me it took at least a day to get this result but yours may ferment up in less time… just keep an eye on it.

I always call the first pancake or crepe or dosa in this case, the sacrifice.  It never comes out right and is always the one I eat while I’m working on perfecting the next one.  You will definitely get into a rhythm with this and find the touch to get them to come out perfectly thin and round.  But don’t get upset if the first few are ugly as hell.  They stil taste good no matter what.

L1070039 - Masala Dosa

They don’t have to be perfect circles either ya know. They can be slightly amoebazoidal in shape. It’s all good.

L1070044 - Masala Dosa

I like to put a generous amount of filling in mine but this often means I have a ton of batter left over. I was able to finish off the leftovers both times with some butter and honey as a sweet breakfast treat.

Dosa are definitely not a “Oh hey, let’s just be super spontaneous and make some dosa for dinner tonight” kind of dish.  But it’s also not very hard.  With a little bit of planning and forethought you can enjoy these delectable stuffed pancakes for breakfast, lunch or dinner.

Delightful Recipe

Serves 4-6
Adapted from Yummy Indian Kitchen

To make the Dosa Batter:

  • Rinse the rice very well until the water runs clear.  Then do the same for the urad daal but make sure to keep them separate.
  • Put the drained rice and urad daal in separate bowls.    Add the fenugreek to the urad daal and then fill both bowls with enough water so that there’s an inch covering each.  Let them soak overnight or over the course of the day, about 8 hours.
  • After the rice and daal have soaked, drain them and then add them to a blender with the cup of cooked rice and about a cup of water.  Blend until a smooth batter forms adding more water if necessary.  It should be the consistency of crepe batter.  If you don’t know what that’s like then it should be thinner than pancake batter but thicker than eggnog.
  • Pour the batter into a large bowl and cover with a towel.  Leave it to ferment in a warm place for at least  8 hours and up to 24 hours.  I like to use my microwave but some people will use their ovens and leave the oven light on.  Whatever works for you.  The batter should have a slightly sour taste like sourdough so that’s why we are doing this step.  You’ll know it’s fermented when you see lots of little bubbles covering the surface of the batter.
  • After it’s fermented, add the salt and mix well.  Now you are ready to make the dosa!

Making the Potato Filling:

  • Boil the potatoes until they are done.  Stick a fork through them to check for doneness while they are boiling.
  • Drain the boiled potatoes and then peel the skins off when they are cool enough to handle.  Roughly chop the potatoes and set aside.
  • Heat oil in a skillet over medium high heat.  When the oil starts to shimmer, add the mustard seeds and cumin seeds and fry until they start to sputter and pop.
  • Add the chiles and curry leaves and fry until they crackle a bit.
  • Then add sliced onion and cook until it starts to brown at the edges.  Add salt and turmeric and mix well.
  • Then add the potatoes and mix well, smashing them and letting them brown in spots.
  • Add the cilantro and mix well and then set aside.

Putting it All Together:

  • Heat a non-stick frying pan or a seasoned cast iron frying pan to medium high.  Add a teaspoon or two of veggie oil and smear it around the pan so that there is a thin layer of oil coating the bottom of the pan.
  • Using a ladle that measures a quarter cup or less, pour the dosa batter in the middle of the skillet  and then smear the batter out into a thin layer with the back of the ladel using a circular spiraling motion.
  • Let the dosa cook until it has browned on the bottom.  Spoon 1/6 of the potato mixture into the middle of the dosa and then fold the edges around the filling.  Move to a warm plate and then continue until you run out of batter or filling, whichever comes first.

NOTE: I also like to make the dosa and top them with butter and honey for a sweet treat.  They are basically vegan crepes and I love them!






Ohhhh wow I love these recipes that take patience and practice and look so delectable. I shall have to try to schedule this one in. Hard to go wrong with pancakes, potatoes and spice!

I highly recommend this one. I have been thinking of all kinds of other fillings I could do too! The recipe makes a good amount of batter which means you could do a couple different kinds or do a Dosa Bar and mix and match!

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