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KI-generiert
Main course
Masala Dosa
Prep time
1500 min
Portions
2
Difficulty
Medium
284
kcal
Nutrition · Per portion
Carbs
45.9 g
Protein
7.5 g
Fat
8.2 g
Estimates calculated automatically from the ingredients — not a nutrition declaration.
KI-generiertIngredients
For 2 portions
- RiceOr: Long-grain rice50 g
- Urad DalOr: Lentils red25 g
- FenugreekOr: ground fenugreek, fenugreek seeds¼ tsp
- Water130 ml
- Potatoes waxy150 g
- Onions1 Stk
- Mustard seedsOr: yellow mustard seeds, brown mustard seeds¼ tsp
- Curry leavesOr: fresh curry leaves3 leaves
- Turmeric¼ tsp
- Ginger½ cm
- Chili pepper1 Stk
- Sunflower oil1 tbsp
- Cilantro1 bunch
- Lime juice¼ tbsp
- Iodized salt1 tsp
Method
Step by step
- 1
Soak rice and urad dal separately in water for 6 hours.
- 2
Puree both separately very finely with water.
- 3
Mix, season with salt, ferment 12 hours at room temperature.
- 4
Boil potatoes and coarsely mash.
- 5
Heat oil, pop mustard seeds, add curry leaves, chopped ginger and chili.
- 6
Sweat onions until translucent, stir in turmeric.
- 7
Add potatoes, season with salt and lime juice, add cilantro.
- 8
Heat pan very hot, rub with oil.
- 9
One ladle of batter into pan, spread thinly outward with ladle, bake crispy.
- 10
Place potato filling in middle, roll up dosa, serve with sambar and chutney.
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