Dosai Masala, Indian Comfort Food

Pronounced “dough-sigh” This is one of my favorite meals, a true comfort food. It is not hard to make, just takes planning to soak ahead.

Dosai Masala, Indian Comfort Food
Prep time
Cook time
Total time
Lentil Rice Pankcakes with Potato Curry
Recipe type: Comfort Food
Cuisine: Indian
Serves: 5
  • Dosai:
  • ¼ c Ural Split Dal
  • 1 c Basmati Rice
  • 1 tsp Baking Powder
  • ½ tsp salt
  • ghee or oil for frying
  • optional: eggs
  • Masala
  • 4 potatoes peeled and cubed small
  • 1 green chile, seeds removed and split down the center
  • 1 medium tomato chopped
  • 2 cloves garlic minced
  • 1" piece of ginger grated
  • 1 medium onion chopped
  • 2 tbsp ghee or oil
  • ½ tsp yellow mustard seeds
  • 1 tsp curry powder
  • ⅓ c cilantro leaves
  • salt & pepper to taste
  • optional: 1 chicken breast cubed
  1. Dosai:
  2. In separate bowls soak the dal and the rice for 8-12 hours. After soaking, drain water and grind separately with a little water as needed into a paste. The dal will be gritty, the rice smooth. Combine in a bowl with baking powder, salt, and enough water to make the consistency of pancake batter. Cover and let soak another 8-12 hours until fermented and bubbly.
  3. After the second soak, heat griddle with a little ghee or oil. With a small ladle, pour batter quickly on the hot griddle in a spiral motion, trying to create a thin solid circle. Cook for a minute. At this point, if desired, you can break and egg onto the pancake and break the yolk. Cook another minute or until crispy. Flip. Serve hot.
  4. Masala:
  5. Heat ghee or oil in a saute pan. Add mustard seeds and wait until they pop. Add onions and cook until glassy. Add tomatoes, chile, ginger and garlic. Keep stirring and adding a little water until cooks into a paste. Add remaining ingredients except for cilantro leaves and just enough water to keep from sticking. When potatoes are tender, remove from heat and mix in cilantro leaves. Serve with the dosai and eat together.

 Urad dal, also known as “black gram” is available at most Asian markets. It is black on the outside and white inside. For the dosai, it is best to use the split dal as it is easier to grind.

Here is the batter after it has soaked for 24 hours.
Here is a dosai cooking. Notice the spiral pattern from how you pour the batter.
A dosai with an egg broken on it. My ex, the bodybuilder, prefers dosai this way.
Here is the cooked dosai with the egg.
Here is a finished, plain dosai. The texture should be crispy on the outside and spongy on the inside.
The masala (with chicken).



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Eliza Alys Young, aka CreativEliza, is a free spirit, world traveler, creative expert, and part of multicultural family… Eliza shares her time between the US, Dominican Republic and beyond. When she is not caring for her high-energy kids, writing her poetry or for her blog, creating art or cooking up a storm, she is designing for her own company, Design Intense.

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