South Indian · Breakfast & brunch

Masala dosa with sambar

Name: Masala dosa with sambar
Prep time: 45 min
Cook time: 55 min
Total time: 13 h 40 min
Yield: 8 dosa
Cuisine: South Indian
Ingredients: 2 cups idli rice; 1/2 cup skinned urad dal; 1/2 teaspoon fenugreek seeds; 1 teaspoon kosher salt, plus more to taste; Neutral oil for the griddle; 1 1/2 pounds Yukon Gold potatoes, boiled and crushed; 1 tablespoon neutral oil; 2 teaspoons mustard seeds, divided; 20 curry leaves, divided; 1 yellow onion, thinly sliced; 1 green chile, sliced; 1/2 teaspoon turmeric; 3/4 cup toor dal, rinsed; 2 cups diced mixed vegetables such as carrot, eggplant, and green beans; 2 tablespoons sambar powder; 1 tablespoon tamarind concentrate; 1 tablespoon ghee; Coconut chutney, for serving

A thin fermented rice-and-lentil dosa wrapped around turmeric potatoes, with vegetable sambar alongside.

About 13 hr 40 minTotal

About 1 hr 40 minActive

$$Cost

AdvancedDifficulty

Makes 8 dosa

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
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How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 8 dosa

2 cups idli rice
1/2 cup skinned urad dal
1/2 teaspoon fenugreek seeds
1 teaspoon kosher salt, plus more to taste
Neutral oil for the griddle
1 1/2 pounds Yukon Gold potatoes, boiled and crushed
1 tablespoon neutral oil
2 teaspoons mustard seeds, divided
20 curry leaves, divided
1 yellow onion, thinly sliced
1 green chile, sliced
1/2 teaspoon turmeric
3/4 cup toor dal, rinsed
2 cups diced mixed vegetables such as carrot, eggplant, and green beans
2 tablespoons sambar powder
1 tablespoon tamarind concentrate
1 tablespoon ghee
Coconut chutney, for serving

Instructions

Rinse and soak rice separately from urad dal and fenugreek for 5 hours. Grind dal until light and rice until finely gritty, combine with enough water for thick pouring batter, and ferment covered in a warm place 8 to 12 hours.
For sambar, simmer toor dal in 3 cups water until collapsing, 30 to 40 minutes. Add vegetables and sambar powder and cook until tender; stir in tamarind, season, and simmer 5 minutes. Crackle 1 teaspoon mustard and 10 curry leaves in ghee and pour over.
Fold salt into risen dosa batter without knocking out all its air. It should ribbon from a ladle; thin gradually with water if needed.
For filling, heat 1 tablespoon oil, crackle the remaining mustard seeds, then add remaining curry leaves, onion, and chile. Cook until soft, add turmeric and potatoes, season, and fold until cohesive but chunky.
Heat a over medium-high. Spread 1/3 cup batter quickly in widening circles, drizzle with oil, and cook until the underside is crisp and releases; do not flip a paper-thin dosa.
Place potato filling off-center, fold, and serve immediately with hot sambar and coconut chutney.