published Nov 18, 2022 Crepes, pancakes, waffles…you name it, and I love it. Breakfast is such a special meal — it can set the tone for your entire day. Whenever I skip it, I find myself feeling pretty “hangry” (hungry and angry for those who have never experienced it!), and no one likes that. I’ve experimented with lots of different pancake recipes that I’ve shared with you here. Some are savory, like these Chinese scallion pancakes. Others are sweet, like these Moroccan pancakes called baghrir or this twist on a classic, challah French toast. Okay, so maybe that last one isn’t technically pancakes, but they are sweet and fluffy. And definitely worth a try!Today’s recipe is undeniably savory. Masala dosa is also spicy, thanks to that special potato filling called aloo masala. In fact, that’s where this dish gets its name. Masala refers to the filling, while dosa refers to the crepes. Now that you know, let’s get into the specifics of how to prepare them!
Crispy Indian Crepes
Cuisine: South Indian Traditional soft dosa are very popular throughout India, usually served with dips and condiments like pudina chutney. But when you travel further south, be sure to experience crispy, restaurant-style paper dosa, especially wonderful when filled with a spicy potato curry! Course: Main Dish (typically breakfast/brunch)Difficulty: Medium 🥄🥄Description:Paper dosa are thin Indian crepes with crispy edges. The fermented batter is made from split black lentils (urad dal), baby chickpeas (chana dal), and parboiled rice. After cooking on a hot griddle, the crepes are filled with spicy potato curry. At that point, they are known as paper masala dosa.
Video: How to Make Paper Masala Dosa
There’s an art to making dosas that are perfectly thin, golden brown and crispy. It can take some practice, but you’ll have plenty of batter to work with. To see exactly how it’s done, watch the video in the recipe card at the bottom of this post.
INGREDIENT NOTES AND SUBSTITUTIONS
Parboiled Rice – The base of all dosas. Make sure to use parboiled rice here — it can be difficult to find, but I typically have luck with Mahatma’s brand.Urad Dal – This is another key ingredient that you’ll need for your stuffed Indian crepes. It’s a type of lentil used in all dosa recipes.Poha Flattened Rice – You don’t have to include flattened rice in your creations, but I almost always include it in mine!Chana Dal – Split chickpeas, called chana dal, are another essential ingredient for this recipe. Fenugreek Seeds – If you prepare Indian-inspired dishes often, you likely have this spice on hand! It’s sweet and nutty. Sugar & Salt – You’ll have to allow your dosa batter to ferment before cooking it. Both sugar and salt encourage fermentation. Onion – I apply onion to the hot skillet before cooking the dosas for added flavor.Vegetable Oil – To pan-fry your dosas. You can also use ghee instead if desired.Aloo Masala – The spicy and flavorful filling for your stuffed Indian crepes. I have a great recipe for them.
HOW TO MAKE MASALA DOSA (STUFFED CREPES)
How to Know When Dosa Batter is Fermented
Place the batter into a large pot and cover it with a lid. Transfer it to a rack directly under the light in your oven. Unless the weather is very cold, you probably won’t need to leave the light on for more than a couple of hours. As long as you keep the oven door closed, it should be warm enough in the oven for the batter to ferment.
When the dosa batter has completely fermented, it should be doubled in size and will have a slight sour odor.If it hasn’t risen enough, simply place the lid back on and continue fermenting.
Tips for Golden Crispy Indian Crepes
In a traditional masala dosa recipe, the Indian crepes cook up soft, and they don’t have a golden color. There are several things that help to create a perfectly crispy, golden brown paper dosa.
What Are Masala Dosa Made Of?
Masala dosa is a stuffed Indian crepe that is made with a mixture of lentils, chickpeas, and parboiled rice. The crepes are then filled with a spicy potato mixture called aloo masala. It’s a very popular South Indian dish!
What Is The Difference Between Dosa And Masala Dosa?
Dosa is the name for the actual crepe while masala dosa is stuffed with aloo masala, a potato filling. Dosas can be eaten as is, but are even more hearty when filled with tender, spicy, and flavorful potatoes!
How Long Should Dosa Batter Ferment?
I like to allow my dosa batter to ferment for 12 hours. You’ll be able to tell when it’s ready if the batter has doubled in size, has a slightly sour smell, and is thick and foamy.
