Indian dosa with a spiced potato filling (masala dosa)
Dosa is the classic South Indian breakfast, and its fermented batter gives it a crispness and a pleasant tangy flavor that we love serving in the morning.
Soak the rice in one bowl and the lentils with the fenugreek in another bowl in plenty of water for six hours, until the grains soften and become easy to grind.
Drain the water and grind the lentils smooth and fluffy, then the rice slightly coarse, and combine them with a little salt until the consistency is a pourable liquid like light cream.
Cover the bowl and leave it in a warm place for eight to twelve hours, until the batter doubles and bubbles appear on the surface. This is the sign of a successful fermentation and the source of the distinctive flavor.
Boil the potatoes in water until they are completely tender when pierced with a fork, then peel and mash them coarsely.
Heat the oil and add the mustard seeds until they pop, then the curry leaves, onion, chili, and ginger, and stir until the onion wilts, then add the turmeric and salt.
Add the mashed potatoes and a little water and stir over low heat for two minutes until the flavors blend, then set it aside.
Heat a flat griddle and pour a ladle of batter, spreading it into a thin circle with a spiral motion from the center outward, and drizzle a little oil on the edges.
Leave it until the base browns and turns golden and crisp and lifts off the griddle easily, place about two spoonfuls of filling in the center and fold it, and serve it hot right away.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Indian Potato-Filled Dosa (Masala Dosa), and how to fix them:
Place the bowl in a warmer spot and extend the time, as low heat slows fermentation considerably.
Make sure the griddle is well heated before pouring and wipe it with a little oil before the first dosa.
Thin the batter with a little water and spread it thinner with a quick spiral motion.
Keep the fermented batter in the refrigerator for up to three days in an airtight container, and stir it before use.
Keep the potato filling in the refrigerator for up to two days and reheat it well before serving.
The filling can be frozen for up to a month, but it is best to use the batter fresh after fermenting.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Urad lentils | Skinned white lentils | 1 to 1 | This substitute is more available in the Arab market and gives a close texture. |
| Curry leaves | A little bay leaf | A small amount | Not an exact flavor match but it adds an acceptable aromatic scent. |
| White rice | Aged basmati rice | 1 to 1 | Gives a lighter batter with good fermentation. |
| Ingredient | 2 servings | 4 servings (base) | 8 servings |
|---|---|---|---|
| White rice | 100 g | 200 g | 400 g |
| Urad dal | 35 g | 70 g | 140 g |
| Potatoes | 250 g | 500 g | 1000 g |
| Vegetable oil | 15 ml | 30 ml | 60 ml |
Fermenting the rice and lentil batter develops its flavor and makes its texture lighter, and a warm place speeds up the fermentation and improves the result.
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