URAL
Masala Dosa

Masala Dosa

A crispy URAL dosa rolled around a warm, lightly spiced potato filling — a South Indian breakfast-table favorite.

Prep

20 min

Ferment

10–12 hours

Cook

3–4 min per dosa

Yield

Makes about 12 dosas

Ingredients

  • 1 pack URAL Dosa Mix
  • 600 ml water
  • 3 medium potatoes, boiled and roughly mashed
  • 1 small onion, thinly sliced
  • 1 tsp mustard seeds
  • 1 sprig curry leaves
  • 1 green chili, chopped (optional)
  • 1/2 tsp turmeric
  • Salt, to taste
  • Oil, for cooking

Made with

URAL Dosa Mix
Coming soon

Preparation & Cooking

  1. Blend 1 pack URAL Dosa Mix with 600 ml of water for 1 minute to form a smooth batter. Cover and ferment 10–12 hours, or until risen and airy.

  2. For the filling, heat a little oil in a pan and add mustard seeds. Once they pop, add curry leaves, green chili, and onion; sauté until soft.

  3. Stir in turmeric, the mashed potatoes, and salt. Cook for 3–4 minutes, then set aside.

  4. Heat a flat pan, spread a ladle of dosa batter into a thin circle, and drizzle with a little oil.

  5. Once golden and crisp, spoon the potato filling along the center and fold the dosa over it.

Serving Suggestions

  • Serve hot with coconut chutney and sambar on the side.
  • A squeeze of lime over the potato filling brightens the whole plate.