---
title: Masala Dosa (Crisp Rice Crepe with Spiced Potatoes)
servings: 4
prep time: 40 minutes
cook time: 30 minutes
source: https://mycibora.com/recipes/masala-dosa
---

Gather @white rice{300%g}, @fenugreek seed{1%tsp}, @mustard seed{1%tsp}, @curry leaf{10%leaf}, @ground turmeric{0.5%tsp}, @green chili{2} and @vegetable oil{4%tbsp}.

Soak the rice in one bowl and the @urad dal{100%g} with fenugreek seeds in another, both in plenty of water, for 5 hours. ~{5%hours}

Blend each to a smooth batter with just enough fresh water, combine, add @salt{} and stir well with your hand — the warmth helps kickstart fermentation.

Cover and ferment in a warm spot 8–12 hours, until the batter has risen and smells pleasantly sour. ~{8%hours}

Boil the potatoes until tender, about 15 minutes, then crumble them coarsely. ~{15%minutes}

Splutter the mustard seeds in 2 tablespoons of oil, add curry leaves, green chilies and @onion{1}, and soften. Stir in turmeric, potatoes and salt; keep the filling warm.

Heat the griddle until a drop of water skitters. Ladle on batter and spread in quick spirals into a thin, wide circle; drizzle oil around the edge.

Cook until the underside is deeply golden and crisp, about 2 minutes — no need to flip. ~{2%minutes}

Spoon a stripe of @potato{500%g} masala down the middle, fold and serve at once with chutney.