No dosa recipe is more essential than this masala dosa. The rice and lentil-based pancake’s spongy interior forms a heavenly pillow for a spicy potato mixture. Some say dosas are only for breakfast, but we say why limit yourself to that? This dosa recipe makes for the perfect protein-rich lunch or dinner (or all three?). 

There ain't no party like a dosa party! Invite your friends and family round for a dosa making party and offer up a range of piquant chutneys to accompany on the side. Even better, The Dosa Maker we use in this recipe gurantees minimal mess and no oil whatsoever.  Fun, easy, healthy and delicious.

To complete the dosa experience, serve with fresh and vibrant dhaniya chutney and a smooth and light coconut chutney 

Ingredients

Method

1. Rinse the toor dal in fresh water, then drain (no need to soak). Bring to the boil and simmer for 35 minutes or until tender

2.  Peel and roughly chop the potatoes into chunks. Place them in a saucepan and cover with water. Boil for 20 mins until the potatoes have softened. Fill and boil your kettle 

3.  While the potatoes are boiling, prepare the sambar. Peel and dice 1 onion as finely as you can. Chop half the drumsticks into small 1 inch chunks

4.  When the potatoes are soft enough to slide a fork through easily, drain them and set aside for later

5.  Once the dal is ready, remove the pan from the heat and set aside. Place another saucepan on a medium heat and add 3 tbsp of oil. When the oil is hot, add the mustard seeds, cumin seeds and the clove. Allow the spices to sizzle for 1 minute, then add the diced onion and a pinch of salt. Gently fry the onions for 5-6 minutes until softened and lightly browned

6. Sprinkle in the sambar masala and stir well. Gently fry the spices with the onion for 1-2 minutes

7. Stir in the toor dal. Using the back of a spoon, encourage the lentils to breakdown and become pulpy. Fry the dal in the onion and spices for 2 minutes 

8. Add the drumstick chunks with 400ml of boiling water. Allow the sambar to simmer gently for 15 minutes, stirring occasionally

9.  Prepare the dosa filling. Dice the remaining onion and thinly slice the green chillies 

10. In a frying pan, add a drizzle of oil with the cumin seeds, crushed coriander seeds and the urid dal. Allow the spices to sizzle in the hot oil for 1 minute 

11.  Carefully add the curry leaves, give the pan a shake to make sure the leaves are evenly distributed, then add the diced with a pinch of salt and fry for 3-4 minutes 

12. Once the onions have softened, add the grated ginger and the green chillies. Fry the ginger and chillies with the onion for 2 minutes, then add the turmeric and mix well. Add the potato with a generous pinch of salt

13. Use a wooden spoon or spatula to gently break down the potato, creating a slightly mashed consistency, then continue to cook on a low heat, stirring often for 4-5 minutes

14. By now the sambar should be ready. Remove the sambar from the heat and stir in the tamarind paste

15.  Wash and roughly chop the coriander then stir it into the potato mix. Remove the potato mix from the heat and keep covered until later

16. Use The Dosa Maker and milma batter to create your dosa. If you don't have a Dosa Maker, you can ladle the batter into a hot, oiled frying pan and fry each dosa on one side for several minutes. But why wouldn't you have a Dosa Maker? 

17. Once you’ve made your easy peasy, totally delicious dosa, transfer it onto a plate.Spoon 2 tbsp of the spicy potato filling onto one side of the dosa and fold the over side over form a half moon shape. Serve the dosa with your home-made sambar and coconut and chilli chutneys on the side!