Indian
Masala Dosa
★★★★½ (4.8)
A paper-thin, golden-crisp fermented rice and lentil crepe wrapped around a spiced potato filling, this South Indian classic is a beloved breakfast and street food staple. Homemade dosa batter is easier than it sounds.
- Naturally fermented and gluten-free
- Crispy, thin, restaurant-style crepe
- Classic South Indian breakfast experience
- 3 cups idli rice (or short-grain parboiled rice)
- 1 cup urad dal (split black gram, skinned)
- +13 more ingredients
- Rinse the rice and urad dal separately until the water runs mostly clear. Soak the rice in one bowl and the urad dal with fenugreek seeds in another, each covered with plenty of water, for 5-6 hours.
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