Piping Pot Curry · by Meeta Arora

Masala Dosa

Name: Masala Dosa
Prep time: 30 min
Cook time: 30 min
Total time: 900 min
Yield: 14, 14 dosa
Cuisine: indian
Ingredients: 1/2 cup Urad Dal (dehusked split or whole urad dal gota); 1 1/2 cup Dosa Rice (or combination of dosa rice + sona masoori rice, idli rice works too (see notes)); 1 tablespoon Split Chickpeas (Chana dal); 1 tablespoon Toor Dal (Split pigeon peas); 1/2 teaspoon Fenugreek seeds (Methi dana); 1/4 cup Poha (Flattened rice) (soak for 20 minutes before grinding); 1 teaspoon Non-iodized Salt (rock salt (sendha namak)); 7 tablespoon Ghee or Oil (to cook dosa (half tablespoon for each dosa)); 4 Potatoes (boiled, peeled, cut into 3/4 inch pieces and slightly mashed); 1 tablespoon Oil; 1/2 teaspoon Cumin seeds (Jeera); 1/2 teaspoon Mustard Seeds (Rai); 2 teaspoon Split Chickpeas (Chana dal) (soaked in hot water for 20 minutes); 12 Curry Leaves (Kadi Patta); 2 Green Chili Pepper (chopped, adjust to taste); 1 pinch Asafoetida (Hing) (skip for gluten-free); 2 cup Onion (thinly sliced); 1 teaspoon Ginger (grated); 1/2 teaspoon Ground Turmeric (Haldi powder); 1 teaspoon Salt; Cilantro (for garnish )

NUTRITION · PER SERVING900M COOK

CAL 12%·PRO 10%

CARBS 35G60% OF CAL

2G FIBER31G OTHER2G TOTAL SUGAR

FAT 8G32% OF CAL

4G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy South Indian crepes made from fermented rice and lentil batter, filled with spiced potato masala. Served with sambar and chutney for a complete meal.

mainindiangluten freevegetarian

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We index the facts; the cooking instructions live with the creator.

Ingredients

serves 14

1/2 cup Urad Dal (dehusked split or whole urad dal gota)
1 1/2 cup Dosa Rice (or combination of dosa rice + sona masoori rice, idli rice works too (see notes))
1 tablespoon Split Chickpeas (Chana dal)
1 tablespoon Toor Dal (Split pigeon peas)
1/2 teaspoon Fenugreek seeds (Methi dana)
1/4 cup Poha (Flattened rice) (soak for 20 minutes before grinding)
1 teaspoon Non-iodized Salt (rock salt (sendha namak))
7 tablespoon Ghee or Oil (to cook dosa (half tablespoon for each dosa))
4 Potatoes (boiled, peeled, cut into 3/4 inch pieces and slightly mashed)
1 tablespoon Oil
1/2 teaspoon Cumin seeds (Jeera)
1/2 teaspoon Mustard Seeds (Rai)
2 teaspoon Split Chickpeas (Chana dal) (soaked in hot water for 20 minutes)
12 Curry Leaves (Kadi Patta)
2 Green Chili Pepper (chopped, adjust to taste)
1 pinch Asafoetida (Hing) (skip for gluten-free)
2 cup Onion (thinly sliced)
1 teaspoon Ginger (grated)
1/2 teaspoon Ground Turmeric (Haldi powder)
1 teaspoon Salt
Cilantro (for garnish )

At a glance

PER SERVING · TIME 900M

CAL 12%·PRO 10%

CARBS 35G60% OF CAL

2G FIBER31G OTHER2G TOTAL SUGAR

FAT 8G32% OF CAL

4G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 30m
Cook: 30m
Sodium: 426mg
Total sugar: 2g

Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 330mg
Calcium: 33mg
Iron: 1mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 30M
SODIUM: 426MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Masala Dosa

Nutrition & ingredients

Ingredients

At a glance