This recipe is simplified variation of Masala Dosa. Main difference in original Masala Dosa, a batter is made using rice, urad dal, and fenugreek seeds, which is left to ferment overnight. The fermented batter is then spread thinly on a hot griddle and cooked until it becomes crisp and golden brown. A spiced potato filling, made with cubed boiled potatoes, onions, green chilies, and various spices such as cumin, turmeric, and mustard seeds, is placed in the center of the pancake, which is then rolled up into a cylindrical shape.
The history of Masala Dosa can be traced back to the Udupi region of Karnataka, in South India. It is believed to have originated in the 16th century as a temple food, known as "benne dosa" (butter dosa), which was made using rice, urad dal, and clarified butter.
Ingredients
Masala Dosa is often served with chutney and sambar, a lentil-based vegetable soup. It is a popular breakfast or brunch dish in India and is also served as a main course in some restaurants.
Directions
- Peal potatoes and clean them well, dice in to small cubes and cook for one hour in salted water until soft.
- Strain and chill down, ideally chill overnight in fridge.
- Slice onions and set aside.
- Load all ingredients in to bowl, start with flour then add egg, garlic, cumin, ginger, chili, salt and pepper.
- Mix well and start introducing slowly milk until you achieve silky watery texture.
- Set aside and let rest at least for 10 minutes, perfect time to work on our filling.
- Heat up pan on medium heat and add few dashes of the olive oil.
- Introduce mustards seeds and fry until they start popping out.
- Incorporate onions and fry, not sweat for approximately 5 minutes.
- Add in turmeric and mix with onions, then add potatoes and fry on high heat until they get some brown color.
- Get pancake pan on medium-high heat add dash of vegetable oil.
- Important is that pancake has decent amount of browning, as that is flavour.
- Fill your pancakes and serve with yogurt or sour cream mixed with coriander.
Ingredients
Directions
- Peal potatoes and clean them well, dice in to small cubes and cook for one hour in salted water until soft.
- Strain and chill down, ideally chill overnight in fridge.
- Slice onions and set aside.
- Load all ingredients in to bowl, start with flour then add egg, garlic, cumin, ginger, chili, salt and pepper.
- Mix well and start introducing slowly milk until you achieve silky watery texture.
- Set aside and let rest at least for 10 minutes, perfect time to work on our filling.
- Heat up pan on medium heat and add few dashes of the olive oil.
- Introduce mustards seeds and fry until they start popping out.
- Incorporate onions and fry, not sweat for approximately 5 minutes.
- Add in turmeric and mix with onions, then add potatoes and fry on high heat until they get some brown color.
- Get pancake pan on medium-high heat add dash of vegetable oil.
- Important is that pancake has decent amount of browning, as that is flavour.
- Fill your pancakes and serve with yogurt or sour cream mixed with coriander.