Crispy Masala Dosa Recipe - Tricks & Tips For Dosai with Batter CookingShooking

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is a healthier fat option.

urad dal

💰Cheaper: yellow split peas

Yellow split peas are more affordable and similar in texture.

potatoes

💰Cheaper: sweet potatoes

Sweet potatoes provide a different flavor and are often cheaper.

green chilies

💰Cheaper: red pepper flakes

Red pepper flakes can add heat and are often easier to find.

Soak 2 cups of rice and ½ cup of urad dal separately in water for at least 6 hours or overnight.

Drain the soaked rice and dal, then blend them together with water until smooth and creamy, adding ⅓ cup of chana dal and 1 tsp of methi seeds.

Ferment the batter in a warm place for 8-12 hours until it rises and becomes bubbly.

Peel and mash 5 boiled potatoes, then mix with sautéed sliced onions, 1 tsp mustard seeds, 2 sprigs of curry leaves, 2-3 green chilies, ½ inch ginger, ½ tsp turmeric, 1 tsp red chili powder, and salt to taste to make the filling.

Heat a non-stick skillet over medium heat and grease it lightly with 1 tbsp of oil.

Pour a ladleful of the batter onto the skillet and spread it into a thin circle.

Drizzle oil around the edges and cook until the dosa is golden and crispy, about 3-4 minutes.

Place a portion of the potato filling in the center of the dosa and fold it over.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens