Open Masala Dosa Recipe

Cooking Directions

• STEP 1.Prepare the dosa batter by soaking rice and lentils, grinding them into a smooth paste, and fermenting overnight.
• STEP 2.Heat a non-stick pan and pour a ladleful of dosa batter. Spread it in a circular motion to form a thin dosa.
• STEP 3.Drizzle oil around the edges and cook until the dosa turns golden brown and crispy.
• STEP 4.In a separate pan, heat oil and add mustard seeds, curry leaves, and chopped onions. Saute until the onions turn translucent.
• STEP 5.Add boiled and mashed potatoes, turmeric powder, salt, and other spices. Mix well and cook for a few minutes.
• STEP 6.Spread the potato masala over the dosa and garnish with chopped coriander leaves.
• STEP 7.Serve the open masala dosa hot with coconut chutney and sambar.

Cooking Tips

• Make sure the dosa batter is well fermented for a light and crispy dosa.
• Use a non-stick pan for easy flipping and to prevent sticking.
• You can add grated cheese or paneer to the potato masala for a variation.

Storage and Serving

• Leftover dosa batter can be stored in the refrigerator for a couple of days.
• Reheat the dosa on a tawa or in a microwave before serving.
• Serve the open masala dosa with coconut chutney, sambar, or any other preferred accompaniments.