Masala Dosa with Coconut Chutney South Indian Savory Crepes with Filling

Delight in the aromatic flavors of South India with this Masala Dosa with Coconut Chutney recipe, a quintessential dish combining crisp, golden-brown savory crepes and a spiced potato filling. Made from fermented rice and urad dal batter, these dosas achieve the perfect balance of lightness and crunch, while the turmeric-kissed potato masala adds a warm, fragrant twist. Paired with a creamy, tangy coconut chutney infused with roasted chana dal and a touch of tamarind, this dish is a celebration of vibrant spices and textures. Perfect for a hearty breakfast or a satisfying dinner, this traditional recipe provides step-by-step instructions to recreate an authentic South Indian culinary experience at home. Whether you’re a seasoned cook or new to Indian cuisine, this recipe will guide you in crafting a comforting, flavor-packed meal.

Nutriscore Rating: 68/100

Prep Time:720 mins

Cook Time:45 mins

Total Time:765 mins

Servings: 4

Ingredients

• 1.5 cups Parboiled rice
• 0.5 cups Raw rice
• 0.5 cups Urad dal (split black gram)
• 1 teaspoons Fenugreek seeds
• 2 teaspoons Salt
• 2 cups Water
• 4 medium Potatoes
• 1 large Onion
• 2 small Green chilies
• 1 teaspoon Ginger
• 1 sprig Curry leaves
• 0.5 teaspoons Turmeric powder
• 1 teaspoons Mustard seeds
• 3 tablespoons Vegetable oil
• 1 cup Coconut
• 2 tablespoons Roasted chana dal
• 1 small Green chili (for chutney)
• 1 teaspoon Tamarind pulp
• 1 teaspoon Salt (for chutney)
• 0.5 cups Water (for chutney)
• 1 teaspoon Coconut oil

Directions

Step 1

1. Rinse parboiled rice, raw rice, urad dal, and fenugreek seeds in water, then soak them together in water for 6 hours.

Step 2

2. Drain the soaked mixture and grind it into a smooth batter with 2 cups of water using a blender. The batter should have a pancake-like consistency.

Step 3

3. Transfer the batter to a large bowl, mix in 1 teaspoon of salt, cover, and let it ferment in a warm place for 8-10 hours or overnight.

Step 4

4. Boil the potatoes until tender, peel and mash them, and set aside.

Step 5

5. Heat 2 tablespoons of vegetable oil in a pan, add mustard seeds, and let them splutter. Then add curry leaves, finely chopped onion, green chilies, and ginger; sauté until the onions are translucent.

Step 6

6. Add turmeric powder and the mashed potatoes to the pan, mix well, and season with 1 teaspoon of salt. Cook for 2-3 minutes. Remove from heat and set the potato masala filling aside.

Step 7

7. Prepare the coconut chutney by blending grated coconut, roasted chana dal, green chili, tamarind pulp, 1 teaspoon of salt, and 0.5 cups of water to a smooth paste.

Step 8

8. For tempering the chutney, heat 1 teaspoon of coconut oil, add mustard seeds and curry leaves until they crackle, then pour it over the chutney and mix well.

Step 9

9. Heat a non-stick pan or dosa tawa on medium heat and grease lightly with oil. Pour a ladleful of batter in the center and spread it out in a circular motion to form a thin crepe.

Step 10

10. Drizzle a few drops of oil around the edges and cook until the dosa turns golden and crispy. Place a portion of the potato masala filling in the center and fold the dosa over it.

Step 11

11. Repeat with the remaining batter and filling. Serve hot dosas with coconut chutney on the side.

Nutrition Facts

Serving size	(2469.5g)

Amount per serving	% Daily Value*
Calories	3271.3

Total Fat 139.6g	0%
Saturated Fat 89.2g	0%
Polyunsaturated Fat 25.4g
Cholesterol 0mg	0%
Sodium 7129.1mg	0%
Total Carbohydrate 452.3g	0%
Dietary Fiber 70.1g	0%
Total Sugars 38.9g
Protein 75.3g	0%

Vitamin D 0IU	0%
Calcium 463.6mg	0%
Iron 30.7mg	0%
Potassium 7077.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.3%

Protein: 8.9%

Carbs: 53.7%