Don't you know what to have for dinner? Prepare these delicious an easy Masala Dosas

The masala dosa is a kind of crepe or galette rolled with potatoes, onion, curry, turmeric, coriander, rice and lentils. This dish is vegetarian and also has a spicy touch.

Don't you know what to have for dinner? Prepare these delicious an easy Masala Dosas

In this recipe we are going to learn how to make a rich and nutritious dosa at home, a very popular dish in India, especially in the south, based on rice and lentils. Dosas are like some kind of Indian-style crepes. They require a bit more preparation than a traditional crepe but they are much healthier and more tasty than the French recipe.

Be careful, although I have said that they require a little more elaboration, do not be scared, really what you will need is more time to prepare the dosa dough. Keep in mind that both rice and lentils should be soaked overnight and that after draining and processing they should ferment for 18 to 24 hours.

Otherwise, this dish is a piece of cake. It involves practically no more difficulty than having a little patience and combining the ingredients and quantities correctly. Without further ado, let's go with the ingredients for this traditional recipe of Indian cuisine, the dosa.  Don't be scared, what you really need is more time to prepare the dosa dough.



For the dosa:

- 3 cups of white rice
- 1 cup of lentils (if they are lurad dhal, the better)
- 1 teaspoon fenugreek seeds (fenugreek)
- Cold water
- Oil for frying

For the filling:

- 4 large potatoes
- 2 medium onions
- 1 can of peas
- 1 teaspoon curry powder
- 1 teaspoon chopped cilantro or parsley
- 1 teaspoon minced fresh ginger or ground dry
- 1 tablespoon freshly ground black pepper
- 3 garlic cloves, minced
- Salt to taste
- Oil
- 1 teaspoon garam masala


We must soak the rice and lentils in cold water for a minimum of 4 hours (or overnight) and, after time, add the fenugreek seeds. Drain very well and grind the ingredients to obtain a very fine texture.

We add a little water to the already ground product, to form a homogeneous and somewhat fluid paste, which we will keep in the fridge (covered) for 24 hours, until we see that it expands and forms bubbles.

We add salt to taste

We wash, peel and cook the potatoes in boiling water until they can be pureed. Sauté the onion; add the garlic and ginger, when the cooking is finished we remove

Mix the mashed potatoes, incorporating the parsley, the drained peas, the curry, the salt and pepper, and oil to taste. Finally, add the garam masala, mix well, and fill in the dosa.

Next, put a few tablespoons of the pasta in a non-stick iron pan and, using the back of the spoon, distribute it in a spiral to form a rather flat disk.

We bring to the fire, at a moderate-high temperature and, as it acquires a firm texture, a little oil is slowly added to the edges of the pan, to facilitate the handling of the Dosa.

When we notice gold on the bottom, we turn it carefully. Ready, it is removed from the pan, folded and filled

Dosas are a very nutritious and healthy dish that can be prepared at any time of the day. At a party or barbecue you are sure to succeed preparing a few of these unique rice and lentil rolls.


Arymel García

Editor of Passionate about nutrition and healthy living, I have been a content creator for 8 years.+ info

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