Dish · indian
Masala Dosa
A crisp rice-and-lentil crepe folded around a filling of spiced, mashed potato tempered with mustard seed and curry leaves. Served with coconut chutney and sambar.
Where it comes from
The dish builds on the plain dosa from South India, with a potato filling added as the dish spread through Udupi-style restaurants that carried South Indian food across the country in the 20th century. Those restaurants standardized much of what's now considered classic masala dosa.
What cooks argue about
Cooks argue over whether the potato filling should include onion and garlic, since many South Indian temple-style kitchens avoid both, while restaurant versions usually include onion for flavor.
Nobody has published a masala dosa recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.