1/1 Photo of Masala Dosa with Coconut Chutney (South Indian Savory Crepes with filling)
28 hrs 30 mins
Posted in response to a request. From "The Vegetarian Menu Book" by Vasantha Moorthy. Note: Prep. time includes overnight fermenting time.
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- 2 cups parboiled rice
- 1 cup uncooked rice
- 1 cup split Urad Dal (split black gram)
- 1/2 teaspoon fenugreek seeds
- oil (for frying)
- ghee or clarified butter (while setting up the final product -- the masala dosa)
- 3 tablespoons oil
- 1/2 teaspoon mustard seeds
- 1 teaspoon gram dal
- 1 teaspoon black gram dal
- 2 medium onions, finely chopped
- 4 green chilies, finely chopped
- 1 inch ginger, finely chopped
- 2 sprigs curry leaves, finely chopped
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 1/8 lbs potatoes, boiled,peeled,chopped
- coriander leaves, finely chopped (use about one handful)
- 1 lemon, juice of (optional)
- 1For the dosa: Soak the parboiled and uncooked rice together in water.
- 2Separately, soak the dal and fenugreek seeds together in water.
- 3After 3-4 hours, drain and reserve the water and grind both separately in a blender to a fine paste, adding some the reserved water as needed (if the grinder/blender seizes up) until the mixture is of batter consistency.
- 4Add the salt, some water if necessary, and mix both together thoroughly; keep overnight to ferment.
- 5The next day, check the batter; if too thick, add some water and mix so that it is of a pouring consistency.
- 6Heat a skillet and grease with some oil.
- 7Pour a ladleful of batter and spread as quickly as possible into a thin circle.
- 8Pour a little oil (about 1/2 teaspoon) all around the crepe and on the centre as well.
- 9Cook until the dosa is done, then turn over and cook the other side until crisp.
- 10Set the dosas aside.
- 11Note: If parboiled rice is not available, soak 2 1/4 cups of uncooked rice.
- 12For the potato curry: Heat the 3 tablespoons of oil.
- 13Season with the mustard and gram dals.
- 14When done, add the chopped onions, green chilies, ginger, curry leaves, chili powder, and turmeric powder.
- 15When the onions are browned, add the potatoes and salt, and mix thoroughly.
- 16Add the coriander leaves and lemon juice, if desired, and mix well.
- 17For the chutney: Heat the oil, add the asafoetida, red chilies, and then the dal.
- 18Fry until the dal turns brownish.
- 19Remove from flame.
- 20Grind this mixture with the grated coconut, salt and tamarind to a slightly rough paste.
- 21Add a little water to make the chutney of a spreadable consistency.
- 22To make the masala dosas (the final product!): When required, reverse the prepared dosa and place on a skillet.
- 23Spread approximately 1 tablespoon of chutney evenly all over the dosa.
- 24Carefully place 2 tablespoons of potato curry in the centre, fold the the left a third over the centre, and then the right side over the left (or, just fold it any way you like!).
- 25Sprinkle a little ghee or butter.
- 26Roast for a minute or two.
- 27Remove from flame and serve immediately.
- 28Alternatively, stuff the dosa with the potato curry only, and serve the chutney as a dip.
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Nutritional Facts for Masala Dosa with Coconut Chutney (South Indian Savory Crepes with filling)
Serving Size: 1 (337 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 498.6
- Calories from Fat 84
- Total Fat 9.4 g
- Saturated Fat 1.2 g
- Cholesterol 0.0 mg
- Sodium 15.1 mg
- Total Carbohydrate 88.1 g
- Dietary Fiber 14.6 g
- Sugars 5.6 g
- Protein 15.8 g
The following items or measurements are not included: