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Masala Dosa
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5 from 8 votes

Quick Masala Dosa

An easy recipe for instant Masala Dosa, a south Indian crepe of lentils and rice with a savory filling of potatoes and colorful bell peppers. The batter comes together in five minutes with no soaking or blending involved. Serve it for a snack or a full meal.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Main/Snack
Cuisine: Indian, nut-free, Soy-free, Vegan
Diet: Vegan, Vegetarian
Keyword: Easy Masala Dosa
Servings: 6 servings (about 2 dosas each)
Calories: 304.26kcal

Ingredients

For the dosa:

  • 1 cup besan (chickpea flour)
  • 1 cup whole wheat flour
  • ¼ teaspoon baking soda
  • Salt to taste

For the potato sabzi:

  • 6 medium potatoes (skins scrubbed clean)
  • 1 medium onion (finely diced)
  • 2 teaspoon vegetable oil
  • 1 teaspoon mustard seeds
  • 2 dry red chili peppers (broken into pieces)
  • 2 bell peppers (Use any color or a mix of colors. I used red)
  • 1 tablespoon ginger (grated)
  • ½ teaspoon ground black pepper
  • Juice of half a lemon
  • Salt to taste
  • ½ cup cilantro (finely chopped)

Serve with

Instructions

Make the potato sabzi:

  • Boil the potatoes in their jackets until a fork inserted in the thickest portion goes cleanly through. Dice the potatoes into a fairly small dice. I leave the skins on because I love them, but you can peel your potatoes if you'd rather.
  • Heat the oil in a wok or a large saucepan
  • Add the mustard seeds and when they crackle, add the red chili peppers and onions.
  • Saute, stirring frequently, until the onion just starts to turn color
  • Add the ginger and saute a few more seconds. Add the diced bell peppers and ground black pepper.
  • Cook, stirring occasionally, for about five minutes or until the peppers start to soften. Add the potatoes.
  • Let the potatoes cook over medium-high heat until they start to form a crust at the bottom. Stir a few times so they don't stick. With a potato masher or a heavy ladle, mash the potatoes slightly.
  • Season with salt and stir in the lemon juice.
  • Sprinkle the cilantro and mix.

Make the masala dosa

  • Mix the flours, baking soda and salt in a bowl with enough water to make a runny batter. You want something far runnier than a pancake batter because you want to spread it fairly thin.
  • Heat a griddle over medium-high heat. Using a round-bottomed ladle, pour about half a cup of batter into the center of the griddle. Quickly, spread outward in a circular motion with the bottom of the ladle. You want your dosa to be fairly thin if you like it crispy.
  • Sprinkle or spray some oil around the edges. Cook until the top is dry and the edges are browned. Remove to a plate.
  • Place the stuffing inside the dosa, fold over, and serve with chutney.

Nutrition

Calories: 304.26kcal | Carbohydrates: 57.06g | Protein: 13.38g | Fat: 3.72g | Saturated Fat: 1.4g | Sodium: 83.28mg | Potassium: 1238.9mg | Fiber: 10.87g | Sugar: 4.76g | Vitamin A: 1331.94IU | Vitamin C: 76.65mg | Calcium: 86.69mg | Iron: 8.85mg