Vegetarian, South and Southeast Asian
Masala dosa with coconut chutney
Masala dosa is a large crispy crepe made from rice flour and semolina, filled with spiced potatoes and served with a coconut chutney. This recipe serves 4, takes 55 minutes, is rated medium difficulty, and costs €1.50 per person. The key to success is a thin, runny batter cooked fast on a very hot pan to get that signature crunch.
I'm making masala dosa tonight, big crispy crepes stuffed with spiced potatoes, served with a coconut chutney.
- Total time
- 55 min
- Difficulty
- Medium
- Cost per person
- €1.50
- Calories per person
- 630 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Fall
- The kids
- They generally like it
Masala dosa pairs the crackle of a very thin crepe with a soft potato filling seasoned with mustard seeds, turmeric, and green chile. The contrast between the golden, crisp exterior and the tender filling is what gives this dish its character, while the coconut chutney adds a cool, creamy note that balances out the spice.
It takes a bit of organizing between the batter, the filling, and the chutney, which makes it a good project for a slow Sunday when you want to cook as a family. Kids usually love the mild potato filling, and you can adjust the chile to suit everyone's taste. Mon Chou walks you through each step so your dosa come out thin and properly crispy.
The ingredients
Pantry
- Rice flour 200 g
- Fine semolinaoften in the pantry 100 g
- Wheat flouroften in the pantry 50 g
- Mustard seedsoften in the pantry 1 tsp
- Turmericoften in the pantry 1 tsp
- Shredded coconut 100 g
- Oiloften in the pantry 3 tbsp
- Saltoften in the pantry 1 pinch
Dairy
- Plain yogurt 2 pot
- Yogurt for the chutney 2 pot
Fruits and vegetables
- Potatoes 600 g
- Onion 2
- Green chile 1
Allergens Gluten, Lactose, Mustard
The step by step recipe
-
Mix the flours, semolina, 2 yogurts, salt, and enough water to get a runny batter, then let it rest. 20 min
It should have the consistency of a thin pancake batter. This quick version skips the overnight fermentation.
-
Boil the potatoes in salted water, peel them, and roughly mash them. 18 min
Don't mash them smooth, you want some chunky bits.
-
Sizzle the mustard seeds in the oil, add the sliced onions and chile, then the turmeric and potatoes, and mix well. 8 min
The filling should be soft and well seasoned.
-
Blend the coconut with the yogurt, chile, and a pinch of salt for the chutney. 3 min
Add a little water for texture, it should be creamy.
-
Cook thin crepes in an oiled pan over high heat, fill with the potato mixture, fold, and serve with the chutney. 15 min
Don't flip the dosa, the crispy side should stay on the bottom.
Our tips to get it right
- Make the potato filling before the batter, it holds well at room temperature while you cook the dosa.
- Lightly oil the pan between each dosa with a paper towel so the batter doesn't stick without making the pan greasy.
- If you don't have a large flat griddle, a regular nonstick skillet heated well works fine for slightly smaller dosa.
The variations
- Swap the green chile for a pinch of chile powder if you don't have fresh on hand, the flavor shifts slightly but stays balanced.
- For a quicker version, make the potato filling the day before and just cook the dosa and chutney on the day you serve.
- For kids, cut back on the chile in both the filling and the chutney, and serve extra chile on the side for adults.
What to serve it with
- Hot masala chai
- Cucumber and tomato salad
- Extra spicy tomato chutney
Storage
The potato filling and coconut chutney keep for 2 days in the fridge in a sealed container. Dosa are best cooked and eaten fresh the same day, since they lose their crispness as they cool. Reheat the filling in a pan and make fresh dosa rather than trying to reheat cooked ones.
Questions about this dish
Can you make the dosa batter ahead of time?
Yes, you can make it a few hours ahead and keep it in the fridge. Stir it well before using since it can separate slightly as it sits.
Can you substitute the rice flour?
Rice flour gives dosa their signature crispness and doesn't have a real substitute. Without it, you'll get a result closer to a regular crepe, but it will still taste good.
Can you freeze the dosa or the filling?
The potato filling freezes well in an airtight container. Cooked dosa don't freeze as well since they lose their crispy texture once thawed.
How do you adapt this for young kids?
Leave the green chile out of the filling and chutney, keeping just the turmeric and mustard seeds for a mild flavor. You can serve chile on the side for the adults.
How long does it take to make masala dosa with coconut chutney?
Count 55 min in total, prep and cooking included. The recipe is rated “medium”.
How many calories are in masala dosa with coconut chutney?
About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does masala dosa with coconut chutney cost?
About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, lactose, mustard. Always check the labels of the products you buy.
South and Southeast Asian Cuisines
See all
Meat 
Meat 
Fish Bún riêu (Vietnamese crab and tomato noodle soup)
45 min Medium €3.80 / person
520 kcalcalculated by Kiloach
Meat Chili pepper recipes
See all
Meat 
Meat 
Meat 
Fish