Ghee Masala Dosa
Ghee Masala Dosa is a delicious and aromatic South Indian dish made with a crispy rice and lentil crepe filled with a spicy potato masala and generously drizzled with ghee. Ingredients: Potato, Urad dal, Rice, Ghee, Green chilli, Cooking oil, Turmeric powder, Sambhar, Hing, Coconut chutney, Onion, Salt, Mustard seeds, Red chilli powder, Curry leaves
60min
Cook Time
4
Servings
Recipe
450 kCal
Recipe
1
Prepare the dosa batter by soaking 2 cups of rice and 1 cup of urad dal separately for 4-6 hours. Drain the water and grind them separately into smooth pastes. Mix the pastes, add 1 teaspoon of salt, and let it ferment overnight.
2
For the potato masala, heat 2 tablespoons of oil in a pan. Add 1 teaspoon of mustard seeds, 1 teaspoon of urad dal, and a pinch of asafoetida. Fry until the mustard seeds splutter and the urad dal turns golden brown.
3
Add 1 finely chopped onion, 2 chopped green chilies, and a few curry leaves. Sauté until the onions turn translucent.
4
Add 1/2 teaspoon of turmeric powder and 1/2 teaspoon of red chili powder. Mix well.
5
Add 4 boiled and mashed potatoes, salt to taste, and mix well. Cook for 5 minutes, then set aside.
6
Heat a non-stick tawa or dosa pan. Pour a ladleful of dosa batter and spread it in a circular motion to make a thin crepe.
7
Drizzle 1 teaspoon of ghee around the edges of the dosa and cook until it turns golden brown and crispy.
8
Place a portion of the potato masala in the center of the dosa and fold it in half.
9
Serve hot with coconut chutney and sambar.
Nutrition
450
kCal
9 g
Protein
18 g
Fat
62 g
Carbs
4 Potatoes
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Potato (Aloo)
1 kg
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₹53
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1 cup of Urad Dal
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500 g
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₹125
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500 g of Rice
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1 tsp of Ghee
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2 tbsp of Cooking Oil
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½ tsp of Turmeric Powder
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Sambhar
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Coconut Chutney
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1 Onion
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½ tsp of Red Chilli Powder
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Few Curry Leaves
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