South Indian
Masala Dosa (Crisp Dosa with Potato Masala)
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Masala Dosa (Crisp Dosa with Potato Masala) is South Indian home cooking, eaten at breakfast and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Boil the potatoes until soft, about 3 whistles in a pressure cooker, then peel them and crumble them roughly with your hands, leaving some small chunks.
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Heat 2 tbsp of the oil in a kadai and add the mustard seeds. When they pop, add the urad dal and chana dal and fry until golden, then the curry leaves, ginger and slit green chilies, then the sliced onions. Cook 5 minutes until soft but not brown.
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Add the turmeric, salt and water, then the potatoes, and mix over low heat for 3 minutes into a soft yellow masala that holds together. Stir in the cilantro.
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Heat a cast iron tawa until a sprinkle of water sizzles away, wipe it with an oiled cloth and spread a ladle of batter thinly from the centre outwards in circles.
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Drizzle a little oil around the edge and cook on medium heat about 2 minutes until the underside is golden and crisp. Spoon 2 or 3 tbsp of the potato masala down the middle and fold the dosa over it.
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Bring each dosa to the table as it comes off the tawa, with coconut chutney and sambar on the side.
Serve it with
A South Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Masala Dosa (Crisp Dosa with Potato Masala), read from the same composition Dinejot builds a real meal from.
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What it is eaten with
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The sharp little thing
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Something cool and fresh
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Masala Dosa (Crisp Dosa with Potato Masala) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 630 kcal
- Protein
- 13 g
- Carbs
- 105 g
- Fat
- 19 g
- Fiber
- 7 g
- Sugar
- 4 g
- Sodium
- 870 mg
- Saturated fat
- 3 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Masala Dosa (Crisp Dosa with Potato Masala) takes about 40 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at breakfast and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.