Masala dosa with minty yogurt sauce

Based on 12 ratings
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Difficulty

Easy 👌
50
min.
Preparation
0
min.
Baking
60
min.
Resting

Ingredients

Servings:-4+
250 ml Indian tikka masala sauce
300 g rice flour
100 g lentil flour
1 tsp baking soda
1 tsp salt
345 g yogurt (divided)
400 ml water
lime (divided)
15 g mint
300 g potatoes
300 g sweet potatoes
onions
200 g peas
salt
clarified butter for frying
Metric
Imperial

Utensils

  • kitchen towel
  • bowl
  • whisk
  • fine grater
  • citrus press
  • cutting board
  • knife
  • frying pan
  • rubber spatula
  • ladle

Nutrition per serving

Cal
637
Protein
22g
Fat
7g
Carb
118g

Step 1/6

Add rice flour, lentil flour, baking soda, and salt to a bowl. Add part of the yogurt and water and whisk until a smooth batter forms. Cover with a kitchen towel and allow to rest in the fridge for 1 – 2 hrs.
  • 300 rice flour
  • 100 lentil flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 tbsp yogurt
  • 400 ml water
  • kitchen towel
  • bowl
  • whisk

Add rice flour, lentil flour, baking soda, and salt to a bowl. Add part of the yogurt and water and whisk until a smooth batter forms. Cover with a kitchen towel and allow to rest in the fridge for 1 – 2 hrs.

Step 2/6

Zest the lime, then halve and juice. Finely chop mint. Add remaining yogurt, mint, half of the lime zest and juice to a bowl. Season with salt and stir to combine. Keep cool until serving.
  • 1 lime
  • 300 yogurt
  • 15 mint
  • salt
  • bowl
  • fine grater
  • citrus press
  • cutting board
  • knife

Zest the lime, then halve and juice. Finely chop mint. Add remaining yogurt, mint, half of the lime zest and juice to a bowl. Season with salt and stir to combine. Keep cool until serving.

Step 3/6

Peel and cut potatoes and sweet potatoes into bite-sized pieces. Add only the potatoes to a pot of salted water and let cook for approx. 10 – 15 min., then drain.
  • 300 potatoes
  • 300 sweet potatoes
  • salt

Peel and cut potatoes and sweet potatoes into bite-sized pieces. Add only the potatoes to a pot of salted water and let cook for approx. 10 – 15 min., then drain.

Step 4/6

Peel and finely dice onions. Heat clarified butter in a frying pan set over medium-high heat and sauté onions. Add cooked potatoes, sweet potatoes, and peas and stir to combine. Add Indian tikka masala sauce and remaining lime juice and let simmer for approx. 10 – 12 min.
  • 2 onions
  • 200 peas
  • 250 ml Indian tikka masala sauce
  • clarified butter for frying
  • frying pan
  • rubber spatula
  • cutting board
  • knife

Peel and finely dice onions. Heat clarified butter in a frying pan set over medium-high heat and sauté onions. Add cooked potatoes, sweet potatoes, and peas and stir to combine. Add Indian tikka masala sauce and remaining lime juice and let simmer for approx. 10 – 12 min.

Step 5/6

Remove dosa batter from fridge and stir. Heat clarified butter in a frying pan set over medium-low heat. Add one ladle of batter to the frying pan and tilt the frying pan so that you have an even layer of batter. Fry until golden brown on both sides, and repeat the process until you have used up all the batter.
  • clarified butter for frying
  • frying pan
  • ladle

Remove dosa batter from fridge and stir. Heat clarified butter in a frying pan set over medium-low heat. Add one ladle of batter to the frying pan and tilt the frying pan so that you have an even layer of batter. Fry until golden brown on both sides, and repeat the process until you have used up all the batter.

Step 6/6

Fill dosa with potato filling and carefully roll up. Serve with the mint-yogurt sauce. Enjoy!

Fill dosa with potato filling and carefully roll up. Serve with the mint-yogurt sauce. Enjoy!