Masala Dosa with Coconut Chutney
Thin, crispy South Indian rice-lentil crepe filled with spiced potato masala and served with fresh coconut chutney — a café staple and budget protein powerhouse.
20mPrep
25mCook
4Servings
295Calories
10gProtein
Ingredients
- 1 cupsdosa batter (store-bought or fermented)
- 1 mediumpotatoes, boiled and mashed
- 1 mediumonion, diced
- 1 tspmustard seeds
- 1 leavescurry leaves
- 1 wholegreen chili
- 1 tspturmeric
- 1 cupfresh coconut, grated
- 1 tbsproasted chana dal
- 1 tbspoil or ghee
- 1 tspsalt
Ingredients
- 2 cups dosa batter (store-bought or fermented)
- 3 medium potatoes, boiled and mashed
- 1 medium onion, diced
- 0.5 tsp mustard seeds
- 8 leaves curry leaves
- 2 whole green chili
- 0.5 tsp turmeric
- 0.5 cup fresh coconut, grated
- 2 tbsp roasted chana dal
- 3 tbsp oil or ghee
- 1 tsp salt
Instructions
- Make potato filling: heat oil, add mustard seeds, curry leaves, green chili; sauté onion until soft; add potato, turmeric, salt; mix.
- Make coconut chutney: blend coconut with roasted chana dal, green chili, salt, and a little water; temper with mustard and curry leaves.
- Heat a non-stick tawa on high heat; pour a ladle of batter and spread in circles.
- Drizzle oil or ghee around the edges; cook until bottom is crisp and golden.
- Place a spoonful of potato filling in the center; fold the dosa over.
- Serve immediately with coconut chutney and sambar.