Can I store the leftover batter?

Yes, refrigerate for up to 3 days. Stir before use.

What's a substitute for coconut if unavailable?

Use almond flour blended with some water for a different textured chutney.

How do I make it less spicy?

Reduce the number of green chilies and black pepper.

Can I make the dosa batter ahead of time?

Yes, prepare and ferment it a day in advance for convenience.

How can leftovers be reheated?

Reheat dosas on a skillet until warm for the best texture. Avoid microwaving as they may become soggy.

Spicy Chettinad Masala Dosa with Potato Filling and Coconut Chutney

Name: Spicy Chettinad Masala Dosa with Potato Filling and Coconut Chutney
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Rice; Urad Dal; Fenugreek Seeds; Salt; Potatoes; Mustard Seeds; Onion; Green Chilies; Turmeric Powder; Curry Leaves; Salt; Oil; Black Peppercorns; Cumin Seeds; Coriander Seeds; Dried Red Chilies; Fennel Seeds; Grated Fresh Coconut; Green Chilies; Roasted Chana Dal; Ginger; Salt; Water

Traditional South Indian Crepes with a Spicy Twist

Enjoy this crispy and spicy Chettinad Masala Dosa filled with a flavorful potato mixture and served with cooling coconut chutney.

1 h 30 min
4
Intermediate

Ingredients

For the Dosa Batter

Rice

2 cups, soaked for 4 hours

Urad Dal

0.5 cup, soaked for 4 hours

Fenugreek Seeds

0.5 tsp

Salt

To taste

For the Potato Filling

Potatoes

3 large, boiled and mashed

Mustard Seeds

1 tsp

Onion

1, finely chopped

Green Chilies

2, finely chopped

Turmeric Powder

0.5 tsp

Curry Leaves

A few

Salt

To taste

Oil

2 tbsp

For the Chettinad Masala

Black Peppercorns

1 tsp

Cumin Seeds

0.5 tsp

Coriander Seeds

1 tsp

Dried Red Chilies

2, adjust to taste

Fennel Seeds

0.5 tsp

For the Coconut Chutney

Grated Fresh Coconut

1 cup

Green Chilies

1 or 2, adjust to taste

Roasted Chana Dal

2 tbsp

Ginger

0.5 inch, chopped

Salt

To taste

Water

As needed

Preparation

Preparing the Dosa Batter

Grind the Batter

Grind soaked rice, urad dal, and fenugreek seeds into a smooth batter.

Ferment

Add salt, mix well, and allow it to ferment overnight or until it rises.

Ensure batter is fermented properly; adjust consistency with water if needed.

Preparing the Potato Filling

Temper Spices

Heat oil in a pan, add mustard seeds; let them splutter.

Sauté Veggies

Add onions, green chilies, and curry leaves; sauté until translucent.

Add Potatoes

Add mashed potatoes, turmeric, and salt. Stir well.

Cooking Process

Make Chettinad Masala

Roast spices until fragrant and grind into a powder.

Prepare Coconut Chutney

Blend coconut, chilies, roasted chana dal, ginger, and salt; add water to achieve desired consistency.

Cook Dosa

Heat a griddle, pour batter, spread into a thin circle, and drizzle oil on edges. Cook until golden and crisp.

Plating & Serving