Crisp fermented crêpe wrapped around potato masala; the Mysore version has red chutney spread inside.
History
Dosa has been eaten in South India for over 1,000 years, with mentions in Tamil Sangam literature. Udupi restaurants in Karnataka added a potato filling in the 20th century, and it spread worldwide.
Why it exists
Fermented rice and lentil batter is light and easy to digest.
Ingredients
- Rice
- Urad dal
- Fenugreek seeds
- Potato
- Onion
- Mustard seeds
- Curry leaves
- Turmeric
How it's made
- Soak rice and dal, grind and ferment overnight
- Boil potatoes and temper with onions, mustard seeds and turmeric
- Spread batter thin on a hot tawa
- Drizzle oil until crisp
- Add potato filling, fold and serve with sambar and chutney
how to eat it
Serve & eat
With coconut chutney and sambar.
Ratings & notes
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