Masala Dosa (Giant Crepe with Spiced Potatoes, Street Style)
鉄板からはみ出す黄金の筒！スパイスポテトが詰まった南インドの王様
Description
The absolute South Indian street food baking fermented rice/bean batter ultra-thin on a giant griddle, wrapping spicy mashed potatoes scented with mustard seeds.
Restaurants serving Masala Dosa (Giant Crepe with Spiced Potatoes, Street Style)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- [For
- Servings/Ingredients]
- ladles fermented Dosa batter,
- boiled potatoes,
- onion,
- tsp mustard seeds, 1/
- tsp turmeric,
- curry leaves,
- green chili,
- tbsp Ghee,
- cups Sambar (bean soup).
- As prep, coarsely mash boiled potatoes, pop mustard seeds in heated oil, fry with onions, green chilies, curry leaves. Dye vibrant yellow with turmeric making fluffy 'Masala (potato filling)'.
- Heat the stall's star—a giant gleaming black griddle (Tawa) exceeding 1m—to high temp, sprinkling water to adjust temp.
- Drop pure white sour fermented batter in center with ladle, spreading into a transparent ultra-thin giant circle 'swirl-swirl-swirl!' with splendid handwork.
- When batter dries crispy, generously smear Ghee on surface, dropping spicy mashed potatoes 'boom' in center.
- When bottom bakes beautiful golden and edges lift naturally, peel instantly with special spatula, folding 'pat' into a cylinder (or triangle) wrapping the potato. Hand over the giant Dosa protruding from the metal plate, alongside piping hot Sambar and coconut chutney. Tearing the crispy crust, dipping with potato into chutney—the king of breakfasts.
Learn more Spice, substitutes, tips
Key spices
Mustard seeds、Turmeric、Red chili
Substitutes at Japanese supermarkets
Galettes or crepes (lacks bean flavor but as wrapping batter sub)
Pairing
Hot Filter Coffee、Masala Chai
Trivia
[Hardcore] Signature menu of South Indian Dhabas (diners) and stalls. Since batter is fermented, a 'pleasant yogurt-like acidity' amidst the baked savoriness is proof of authentic Dosa. South Indian style insists the inner potato (Masala) is never gooey, but fried retaining fluffy potato shapes.
Eating tips & etiquette
[Unique Eating] Tear the crispy baked Dosa edge by hand, scoop up the piping hot spice potato overflowing from inside, dive it into cold coconut chutney to eat!
Allergen
Dairy (if using Ghee), Soy (Lentils)