Spicy Chettinad Masala Dosa with Potato Filling and Coconut Chutney
Enjoy this crispy and spicy Chettinad Masala Dosa filled with a flavorful potato mixture and served with cooling coconut chutney.
Preparation
Get these tasks done before you start cooking.
Preparing the Dosa Batter
- 1
Grind the Batter
Grind soaked rice, urad dal, and fenugreek seeds into a smooth batter.
- 2
Ferment
Add salt, mix well, and allow it to ferment overnight or until it rises.
Tip: Ensure batter is fermented properly; adjust consistency with water if needed.
Preparing the Potato Filling
- 1
Temper Spices
Heat oil in a pan, add mustard seeds; let them splutter.
- 2
Sauté Veggies
Add onions, green chilies, and curry leaves; sauté until translucent.
- 3
Add Potatoes
Add mashed potatoes, turmeric, and salt. Stir well.
How to Make Spicy Chettinad Masala Dosa with Potato Filling and Coconut Chutney
Total time: 2 h · Yields 4 servings
- 1
Make Chettinad Masala
Roast spices until fragrant and grind into a powder.
- 2
Prepare Coconut Chutney
Blend coconut, chilies, roasted chana dal, ginger, and salt; add water to achieve desired consistency.
- 3
Cook Dosa
Heat a griddle, pour batter, spread into a thin circle, and drizzle oil on edges. Cook until golden and crisp.
Chef's Tips
Further reading
Frequently asked questions
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.
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