Instant Masala Dosa
There is no soaking, blending or waiting needed for this three-ingredient, instant Masala Dosa. Serve this crispy south Indian style crepe with a savory stuffing of potatoes at breakfast or for any meal.
Servings: 6 servings (2 dosas each)
Calories: 145kcal
Equipment
- Cast iron skillet or non-stick skillet
Ingredients
For the dosa:
- 1 cup besan (chickpea flour)
- 1 cup whole wheat flour
- ¼ teaspoon baking soda
- 1 teaspoon salt (adjust to your taste)
- 1 recipe potato masala (see notes for recipe link)
Instructions
- Place the whole wheat flour, rice flour, baking soda and salt in a bowl. Whisk to mix. Add enough water to make a runny batter, the consistency of a crepe batter.
- Heat a cast-iron skillet or a non-stick skillet. Ladle out ⅓rd cup batter in the center of the skillet and using the rounded bottom of a ladle spread the batter quickly in an outward, circular movement. (Watch my video on making dosa to see exactly how this is done). You can sprinkle some oil at the edges, if you want to, or spray the edges of the dosa with cooking spray (do so carefully by lowering the flame if using a gas stove).
- Once the top is dry, carefully remove the dosa to a plate using a thin spatula. Place a few tablespoons of potato sabzi in the center of the dosa and fold the dosa over. Serve immediately.
Notes
- Potato masala recipe for stuffing.
- Nutrition info is only for instant dosa.
Nutrition
Serving: 2dosas | Calories: 145kcal | Carbohydrates: 26g | Protein: 7g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 446mg | Potassium: 242mg | Fiber: 4g | Sugar: 2g | Vitamin A: 10IU | Calcium: 16mg | Iron: 2mg