Indian Dosa with Potato Masala Filling
A classic South Indian crepe made from a fermented rice and lentil batter, filled with a spiced potato mixture. This savory breakfast offers a delightful contrast of crispy texture and soft, aromatic filling.
Ingredients
Ingredients
- 2 cups Parboiled Rice Soaked for 4 hours
- 0.5 cups Urad Dal (Split Black Lentils) Soaked for 4 hours
- 0.5 tsp Fenugreek Seeds Optional for fermentation
- 1 tsp Salt Adjust to taste
- 3 medium Potatoes Boiled and mashed
- 2 tbsp Vegetable Oil Divided for cooking
- 1 tsp Mustard Seeds For tempering
- 1 tsp Cumin Seeds For tempering
- 2 whole Green Chilies Finely chopped
- 1 inch Ginger Minced
- 10 leaves Curry Leaves Fresh
- 1 pinch Asafoetida (Hing) Digestive aid
Notes
Storage: Store leftover batter in the fridge for up to 3 days. The potato filling keeps for 2 days in an airtight container. Make-Ahead: The batter can be fermented overnight. Variations: Add chopped onions to the filling for extra texture. Serving: Best served hot off the griddle for maximum crispiness.