Masala dosa – South Indian pancakes with vegetable masala filling

At every South Indian hotel be it a small outlet or a large scale restaurant the famous item on the menu is ‘Masala Dosa’. Even in most South Indian homes this pancake is prepared for breakfast. My dad used to prepare these yummy, spicy and crispy pancakes for our Sunday breakfast. It tastes best when had steaming hot straight out of the griddle. My earlier fish wrap being a non-vegan post, I wanted to share this vegan wrap for our vegetarian readers/followers. Enjoy the taste of South India’s dosas!


For the filling:

  • 4-5 medium sized Potatoes – Boiled, peeled and cubed small.
  • 1 tsp chana dal/split Bengal gram
  • 1 tsp Mustard seeds
  • 1 tsp Urad dal/split black gram
  • 2-3 Green chillies – finely chopped
  • 2 Onions – finely chopped
  • 1 cup green peas – boiled
  • 1 tsp Garam masala/whole spice powder
  • ½ tsp Red chilli powder(optional)
  • 1 Whole red chilli
  • ½ tsp Turmeric powder
  • Salt to taste
  • Oil
  • ½ tsp Lime juice
  • A few curry leaves
  • Few coriander leaves for garnish


For the wrap:

  • 3 cups of  rice
  • 1 cup split black gram /urad dal
  • 2 tsp fenugreek seeds
  • water for soaking
  • salt to taste



To prepare batter:

  • Soak the rice immersed in water completely for about 6 hours.
  • Soak in another bowl, the urad dal and fenugreek seeds immersed in water completely for about 6 hours.
  • Grind the soaked urad dal and fenugreek mixture until smooth and fluffy. Add water little by little grinding into a smooth paste.
  • Grind the rice too into a smooth paste. Adding too much water will make the mixture watery and making the wrap difficult.
  • Pour both the batter into a big vessel (as it will increase in volume), add salt to taste and set aside for at least 12 hours for fermentation.
  • Stir the batter and add just enough water to make it into a pouring consistency.

To prepare the filling:

  • Heat oil in a pan. Add the whole red chilli (break into two), add mustard seeds, urad dal/split black gram, chana dal/Bengal gram and curry leaves. Sauté till slightly brown.
  • Add chopped onions, green chillies, turmeric powder, red chilli powder, garam masala and salt. Fry well and add the potatoes and green peas. Stir fry till the masala coats the vegetables.
  • Garnish with finely chopped coriander leaves.
  • Keep aside to use this for the filling in the wrap/dosa.

To prepare the wrap/dosa:

  • Heat the non stick griddle/ skillet on medium heat. Pour a ladle of batter over the skillet and spread the batter evenly using a spiral motion from inside out.
  • When the lower side of the dosa is almost half done (it will change colour), then place a tablespoonful of the filling in the middle in a line.
  • Once the edges are cooked, roll from the edge inwards.
  • Remove into a plate when the wrap turns golden brown.
  • Repeat till the filling is over.
  • If any batter remains the same can be refrigerated for use later.
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