Masala Dosa with Coriander Sauce and Tomato Chutney

Serves 2-4 people

Dosa Batter (best made the day before)


1 cup basmati rice (+ 2 cups water)

1/2 cup yellow split peas (+ water until covered)

1 tsp fenugreek powder



1. Soak rice and split peas in separate bowls without cover for 4-6 hours.

2. Blend rice and split peas separately with their water until creamy.

3. Then add both together in a bowl and leave to ferment in warm place for 6-8 hours. (Until you see bubbles on the surface)

4. Add salt and make them how you would normally make your crepes.

Masala Filling

Original recipe from here.


4 small/medium potatoes, chopped into small cubes

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp turmeric

1 tsp dried coriander

pinch asafetida (not mandatory)

1 tsp ginger, freshly grated

1 dried red chili, finely chopped

1 large red onion, finely chopped

4-6 curry leaves

2 garlic cloves, minces

2 small green chillies, minced

1/2 cup fresh cilantro

optional: 1/2 cup red lentils


1. Throw all the spices + onion and garlic into a pot and heat up over low/medium heat until fragrant.

2. Add potatoes (+ red lentils) and 1/2 cup of water. Keep stirring (very important, otherwise all will burn) and adding water. (Of course you can also use oil if you prefer) Do this until potatoes go soft.

3. Add fresh cilantro last and fill the dosa crepes.

Tomato Chutney


1 clove garlic, minced

couple of cashews, coarsely chopped

1/2 cup tinned tomatoes (or fresh)

1 tsp cumin

1/2 tsp mustard seeds

1/3 cup water

1 tsp tamarind paste

1 tsp ginger, freshly grated

salt + pepper


Fry everything in a pan with a bit of water (or oil, if you prefer) and then mix in a blender.

Coriander Sauce


bunch fresh coriander

1 clove garlic, minced

1 tsp tahini

2 tbsp hemp seeds

juice of a lime wedge

bit of chili

salt + pepper

1/3 cup water


Mix all in a blender.


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