Kanchipuram Masala Dosa is a delicious South Indian crepe stuffed with spiced potato filling. It gets its name from Kanchipuram, a town in Tamil Nadu known for its unique dosa recipes. This dosa is crispy on the outside and has a flavorful potato masala filling inside, making it a perfect breakfast or brunch option.
Ingredients: 1 cup rice flour. 1/4 cup urad dal split black gram flour. 1/4 cup semolina sooji. 1/2 cup sour curd. 1/2 teaspoon cumin seeds. 1/2 teaspoon black pepper. 1/4 teaspoon asafoetida hing. Salt to taste. Water as needed. Oil for greasing and cooking. For Masala Filling:. 2 medium potatoes, boiled and mashed. 1 small onion, finely chopped. 2-3 green chilies, chopped. 1/2 teaspoon mustard seeds. 1/2 teaspoon urad dal split black gram. 1/2 teaspoon chana dal split chickpeas. A pinch of asafoetida hing. Curry leaves. Salt to taste. Oil for sauting.
Instructions: In a mixing bowl, combine rice flour, urad dal flour, semolina, sour curd, cumin seeds, black pepper, asafoetida, and salt. Add water gradually to make a smooth and lump-free batter. The consistency should be similar to regular dosa batter. Let it ferment for 4-6 hours or overnight. Heat oil in a pan and add mustard seeds. Once they splutter, add urad dal, chana dal, and asafoetida. Add chopped onions, green chilies, and curry leaves. Saut until onions turn translucent. Add mashed potatoes and salt. Mix well and cook for a few minutes until the filling is well combined. Remove from heat and set aside. Heat a non-stick dosa pan and grease it with oil. Pour a ladleful of the dosa batter and spread it in a circular motion to form a thin dosa. Place a portion of the potato masala filling in the center of the dosa. Fold the dosa from both sides to cover the filling, forming a rectangular shape. Cook the dosa on medium heat until it turns golden and crisp on both sides. Serve hot with coconut chutney and sambar.
Prep Time: 30 minutes
Cook Time: 20 minutes
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