Masala Dosa

Crispy Crepe • Spiced Potato — Bengaluru, India

A Bengaluru morning — a crisp, golden dosa wrapped around spiced potatoes. Proper fermentation of the batter is the whole game.

Ingredients

• 800 g — Fermented dosa batter (3½ cups)
• 500 g — Potatoes, boiled (1 lb)
• 100 g — Onion, thinly sliced (1 cup)
• 5 g — Mustard seeds + curry leaves (1 tsp)
• 3 g — Ground turmeric (1 tsp)
• 15 g — Ginger + green chili, minced (1 Tbsp)
• 40 ml — Oil or ghee (3 Tbsp)

Step-by-Step Method

1. Make the potato masala. Temper mustard seeds and curry leaves in oil, soften the onion until pale gold, add turmeric, then crush in the potatoes and mix. Finish with lemon and cilantro.
2. Heat the griddle. The griddle should be medium-hot — drops of water should dance on it. Lightly oil it, then wipe it with a damp cloth.
3. Spread the dosa. Pour batter in the center and spread it in a spiral with a light hand. Drizzle oil or ghee around the edges.
4. Crisp and fold. When the underside is golden, add the potato masala and fold. Do not flip it — that crisp texture is the signature.

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