Masala Dosa Indian Restaurant Style

Masala dosa are Indian crepes with spices, sweet potato, coral lentils and mango chutney (vegan, gluten free). Emblematic of Indian cuisine, this vegan pancake recipe is usually enjoyed at breakfast and filled with various fillings and / or chutneys. So follow the steps for a perfect Masala dosa.

Prepare spices of the masala dosa

In a salad bowl, mix the flours with the spices.

Add the finely chopped coriander leaves and water, mix with a fork.

In a hot pan, pour a few drops of oil to cover the bottom and pour a small ladle of dough, be careful not more than 60 ml at a time.

Prepare spices of the masala dosa in a pan

Pancake Preparation mode

Pour a piece of apparatus in the center, in A single layer especially, the pancake must take effect “lace” quickly.

Lower the heat over medium heat and wait for the edges to rise (5 to 7 minutes), add a few drops of oil in the center and on the edges if necessary to help and with a greased spatula.

Raise the pancake, place it on a slightly greased plate (so that it does not catch while cooling) and fold the edges on itself gently, without pressing. No need to return the crepe as it is fine. Do not superimpose them either because they will stick to each other. Repeat the process until the dough is gone.

Pancake Preparation mode step by step

Filling preparation

For the sweet potato and coral lentils, in a frying pan, heat the oil, add the spices and roast for 1 to 2 minutes over medium heat, be careful not to burn them especially. Add the chopped red onion and cook for 4 to 5 minutes. Add peeled sweet potato and chopped lentils, add 4 to 5 tbsp. tablespoons water, cover and cook on low-medium heat for about 15 minutes. Check the cooking regularly, mix and add a little water if necessary. Test cooking potatoes and lentils before stopping cooking. Add the chopped coriander leaves (or whole) and set aside on a plate.

If you enjoy this recipe you can try Beghrir recipe.

Mango chutney preparation

For the mango chutney, collect the cardamom seeds inside the cloves by pressing with a knife blade on a board and giving a small dry blow. In a saucepan, sauté the spices in the oil for 1 minute. Add the mango flesh and water and bring to a boil, then lower the heat and cook for 10 minutes over medium heat. Add the vinegar, the agave syrup and the salt, cover and let stew for 30 minutes stirring regularly.

Top the masala dosa (Indian pancakes) rolled with the filling and chutney.