A thin, crispy crepe made from fermented rice and lentil batter, filled with spiced potato masala. Naturally vegan, gluten-free and rich in probiotics.
Written by
Ecem Akkaba · Dietitian
Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.
Updated:
Masala Dosa – Crispy South Indian Rice & Lentil Crepe contains 360 calories per serving: 9 g protein, 62 g carbohydrate and 9 g fat. It takes 55 minutes in total and makes 2 servings.
Masala Dosa is one of the most beloved breakfasts of South Indian cuisine, and thanks to fermentation it is both easy to digest and gut-friendly. In this fit version we use minimal oil and season the potato filling generously, creating a fully plant-based meal.
Rinse the rice, urad dal, poha and fenugreek, then soak for 6 hours.
Drain and blend with a little water into a smooth batter.
Add salt to the batter and ferment, covered, in a warm place for 8-12 hours.
For the filling, temper mustard seeds, curry leaves and turmeric in 1 tbsp oil.
Add the onion and green chilies and sauté until softened.
Stir in the mashed potatoes and salt, then cook for 2-3 minutes.
Pour a ladle of batter onto a hot pan and spread it thin and round.
Once the edges crisp up, place the potato filling in the center, fold the crepe and serve.
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