Masala Dosa
- 5 mins preparation time
- 10 mins cooking time
Ingredients
Note: The recipe has been scaled, so measurements and times may vary.
Some breakfasts aren’t just meals — they are celebrations of texture and aroma. And nothing captures that delight quite like ZAFF Masala Dosa. With crisp golden crepes, spiced potato filling, and a subtle touch of ZAFF Aroma, each bite is an experience of tradition elevated to indulgence. Perfect for weekend brunches or festive mornings with loved ones.
Method
Soak the rice, urad dal, and fenugreek seeds separately for 4–6 hours. Grind into a smooth batter and allow it to ferment for 8–14 hours, then gently stir in salt for balanced flavor.
Prepare the potato masala by heating oil, tempering mustard seeds and curry leaves, sautéing sliced onions until fragrant, and then mixing in turmeric, boiled potatoes, salt, and a splash of lemon juice.
Heat a non-stick pan or griddle, pour a ladle of batter, and spread it into a thin, even dosa. Cook until crisp and golden.
Fill each dosa with the prepared potato masala, folding carefully to preserve the crispness and aroma.
Just before serving, lightly spray 1 touch of ZAFF Aroma on the hot dosa, elevating fragrance and adding that golden finishing touch.
