RecipesStraightforward recipes for everyday cooking

Main courses

Masala dosa and spicy potato filling

A crisp, thin dosa made from fermented rice and urad dal batter is filled with spiced potatoes. Serve with coconut chutney and sambar.

Jump to recipe
840 minDifficulty: medium
Thin crispy masala dosa with potato filling, coconut chutney and sambar

Servings in this printout: 4

Ingredients

Servings4
  • 250 g basmati rice
  • 100 g urad dal lentilspeeled and split
  • 0.5 tsp fenugreek seeds
  • 1 tsp salt
  • 500 g potatoes
  • 1 piece onionfinely chopped
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 0.5 tsp turmeric
  • 10 g fresh gingergrated
  • 10 g fresh curry leavesoptional
  • 20 g fresh corianderfinely chopped
  • wateras needed for rinsing, soaking and grinding; the amount depends on the rice and grinder

Method

  1. Rinse the rice and lentils separately. Soak them with fenugreek for 4 hours. Drain.
  2. Grind the rice and urad dal separately, adding water a little at a time, just enough to keep the mixture moving. Grind the urad dal until smooth and fluffy and the rice until finely grainy. Combine into a thick but pourable batter.
  3. Cover the batter and ferment in a warm place for 8–12 hours. Mix in the salt.
  4. Boil the potatoes until cooked and dice them. Saute mustard seeds, onion, ginger, turmeric and curry leaves in oil. Add the potatoes and coriander.
  5. Stir the fermented batter and add water a little at a time if needed, until it can be spread thinly with a ladle. Heat a non-stick frying pan and spread a ladleful into a thin circle.
  6. Fry on medium heat until the surface dries and the underside browns. Add a little oil to the edges.
  7. Spoon the potato filling in the middle, fold the dosa and serve immediately.

Original recipe nutrition per serving

The nutrition values below belong to the original recipe. They are not nutrition values for the separate GL-only version. No macro package has been verified for the GL-only version.

Nutrition values have not been calculated for this recipe.

A reliable glycemic load estimate is not available.

Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

Why is the estimate missing?
  • potatoes · Suitable nutrition data was unavailable for this ingredient or product.
  • mustard seeds · Suitable nutrition data was unavailable for this ingredient or product.
  • fresh curry leaves · Suitable nutrition data was unavailable for this ingredient or product.

Estimate for the modified recipe

Original recipe GL unavailable

The estimate applies to the ingredients, amounts and preparation described below.

Calculated GL · 57.8–63.5 / serving

Confidence · Low Some values or assumptions in the calculation are uncertain.

The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

The range describes only named comparator scenarios. It is not a biological range or confidence interval for the whole meal.

How was the estimate calculated?

This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

The range reflects carbohydrate differences between boiled potatoes. Batter GI 76 is from a comparable rice and urad dosa. Chutney and sambar are separate. Minor spices are excluded (estimated 0.455 g carbohydrate per serving).

GI-unmatched available carbohydrate omitted, up to 0.5 g/serving. Its effect is not assumed to be zero.

Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

GI value reported in a source

Value used in the model

Original recipe amounts and preparation

  • 250 g · basmati rice
  • 100 g · urad dal lentils
  • 0.5 tsp · fenugreek seeds
  • 1 tsp · salt
  • 500 g · potatoes
  • 1 piece · onion
  • 2 tbsp · oil
  • 1 tsp · mustard seeds
  • 0.5 tsp · turmeric
  • 10 g · fresh ginger
  • 10 g · fresh curry leaves
  • 20 g · fresh coriander
  • water

Rinse the rice and lentils separately. Soak them with fenugreek for 4 hours. Drain. Grind the rice and urad dal separately, adding water a little at a time, just enough to keep the mixture moving. Grind the urad dal until smooth and fluffy and the rice until finely grainy. Combine into a thick but pourable batter. Cover the batter and ferment in a warm place for 8–12 hours. Mix in the salt. Boil the potatoes until cooked and dice them. Saute mustard seeds, onion, ginger, turmeric and curry leaves in oil. Add the potatoes and coriander. Stir the fermented batter and add water a little at a time if needed, until it can be spread thinly with a ladle. Heat a non-stick frying pan and spread a ladleful into a thin circle. Fry on medium heat until the surface dries and the underside browns. Add a little oil to the edges. Spoon the potato filling in the middle, fold the dosa and serve immediately.

Separate version amounts and preparation

Servings for these amounts · 4

  • 250 g · Tilda Pure Basmati rice
  • 100 g · Dehulled split urad dal
  • 500 g · Boiled drained potatoes
  • 100 g · Peeled yellow onion
  • 1 g · Fenugreek seeds
  • 3 g · Mustard seeds
  • 1 g · Turmeric
  • 10 g · Ginger
  • 20 g · Coriander

Soak 250 g rice, 100 g urad dal and 1 g fenugreek for 4 hours. Drain, grind with water and ferment for 8–12 hours. Salt the batter and pan-fry thin dosas. Sauté 100 g onion, 3 g mustard seeds, 1 g turmeric and 10 g ginger in oil. Add 500 g cooked potatoes and 20 g coriander. Fill the dosas and divide into 4 servings.

Research sources and technical details

Source names and technical notes appear in their original form.

Sources and limitations · A

GL method ↗

Notes

  • The batter needs a warm place to ferment; in cool weather it may take longer.