Karnataka
Masala dosa
Crisp outside, potato palya inside, and a fold that says the cook knows what they are doing.
45 minTime
12 gProtein each
mildSpice
How Udupi taught India to eat dosa3 chapters · 2 min readMake it your way
Grandma's wayMade the traditional way, nothing skipped.
The original512kcalsame
12 gproteinsame
7 gfibresame
45minutessame
Masala dosa, as tradition has it.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Pressure cook the potatoes with water to cover, 3 whistles. Let the pressure drop on its own, then peel and break them into rough chunks.
- 2Heat 1 tbsp oil, splutter mustard, add chana dal, urad dal, curry leaves, ginger and chillies, then the onion. Cook till soft, add turmeric, salt, potato and a splash of water.
- 3Bring the batter to room temperature and loosen it with water to a thick pouring consistency. Heat a cast iron tawa on medium high.
- 4Wipe the tawa with an oiled onion half, pour a ladle of batter in the centre and spread it in quick outward circles.
- 5Drizzle oil around the edges and over the dosa. Cook till the underside is deep golden, place 2 spoons of palya in the middle and fold.
- 6Serve straight off the tawa with coconut chutney and sambar.
Serve it like this
Serve straight off the tawa, folded, with chutney and sambar in small bowls on the side.