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South Indian
Masala Dosa
Crispy fermented rice-and-lentil crepes wrapped around a spiced potato filling. Breakfast royalty.
45 min total·15 min prep + 30 min cook·Serves 4
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Ingredients
For 4 servings
- Dosa Batter (Refrigerated, 30 oz)1 pc$5.49
- Russet Potatoes (5 lb)boiled4 pc$4.99
- Yellow Onions (3 lb bag)1 pc$3.99
- Black Mustard Seeds (Rai)1 tsp$2.49
- Cumin Seeds (Jeera)0.5 tsp$2.99
- Turmeric Powder (Haldi)0.5 tsp$2.99
- Green Chilies (4 oz)2 pc$1.99
- Pure Cow Gheefor cooking dosas3 tbsp$12.99
- Refined Sunflower Oil (1 L)2 tbsp$5.99
- Fresh Cilantro (1 bunch)0.25 pc$1.49
Method
- 1For the filling: heat oil. Add mustard seeds, cumin, green chilies, sliced onions. Sauté.
- 2Add turmeric, then boiled crushed potatoes. Mash lightly and cook 5 minutes. Garnish with cilantro.
- 3Heat a flat cast-iron pan. Pour a ladle of dosa batter and spread thin in a circle.
- 4Drizzle ghee around the edges. Cook until crisp and golden underneath.
- 5Place a scoop of potato filling on one side. Fold over. Serve immediately with coconut chutney and sambar.