IFN Recipe

Masala Dosa

30 min 4 servings Vegetarian South Indian

Thin, crisp dosa with a warmly spiced potato filling, built for breakfast tables that need both crunch and comfort.

3 cups dosa batter

3 potatoes (boiled and mashed)

1 onion (sliced)

1 tsp mustard seeds

8 to 10 curry leaves

1 green chilli (chopped)

2 tbsp ghee

Salt to taste

Make the potato masala by tempering mustard seeds, curry leaves, onion, and green chilli.

Fold in the mashed potatoes and season well.

Spread dosa batter thinly on a hot tawa and drizzle with ghee.

Cook until the edges crisp up and the base turns golden.

Place the masala in the centre, fold, and serve right away.

Pro Tip

Use a very hot pan for the first spread, then lower the heat slightly so the dosa crisps without burning.

PRO

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