Masala Dosa Recipe | SAVEUR

Masala Dosa Recipe | SAVEUR

www.saveur.com

  • 1 lb. russet potatoes (about 1 large potato)
  • 2 tbsp. ghee (clarified butter) or olive oil, plus more for brushing or drizzling
  • 1 tsp. black mustard seeds
  • 1 tbsp. chana dal, also known as split yellow gram lentils or split husked black or brown chickpeas
  • 1 tbsp. urad dal, also known as split husked black gram lentils, or ivory white lentils (they are white in color)
  • 1 large yellow onion (8 oz.), halved and thinly sliced
  • 1 large jalapeño or 2 medium serrano chiles, diced (¼ cup)
  • 3⁄4 tsp. kosher salt, plus more to taste
  • Pinch of ground turmeric
  • 2 tbsp. coarsely chopped fresh cilantro leaves
  • 2-3 tsp. fresh lemon juice
  • 1⁄2 cup packaged spiced chutney powder (also known as pudi or masala chutney powder)
  • 1⁄4 cup ghee (clarified butter) or olive oil

Ingredients

  • 1 lb. russet potatoes (about 1 large potato)
  • 2 tbsp. ghee (clarified butter) or olive oil, plus more for brushing or drizzling
  • 1 tsp. black mustard seeds
  • 1 tbsp. chana dal, also known as split yellow gram lentils or split husked black or brown chickpeas
  • 1 tbsp. urad dal, also known as split husked black gram lentils, or ivory white lentils (they are white in color)
  • 1 large yellow onion (8 oz.), halved and thinly sliced
  • 1 large jalapeño or 2 medium serrano chiles, diced (¼ cup)
  • 3⁄4 tsp. kosher salt, plus more to taste
  • Pinch of ground turmeric
  • 2 tbsp. coarsely chopped fresh cilantro leaves
  • 2-3 tsp. fresh lemon juice
  • 1⁄2 cup packaged spiced chutney powder (also known as pudi or masala chutney powder)
  • 1⁄4 cup ghee (clarified butter) or olive oil