Breakfast · 40 min · indian

Masala Dosa with Sambar

This is the kind of Indian breakfast you’ll make on repeat — dosa batter and potato, 40 minutes, big payoff. It is weeknight cooking that still hits your targets — 14 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 cup Dosa batter
• 1 Potato
• 1/2 Onion
• 1 tsp Mustard seeds
• 1 cup Sambar
• 2 tbsp Coconut chutney

Steps

1. Boil the potato until a knife slides in easily, about 15 minutes; peel and crumble coarsely.
2. Temper the mustard seeds in hot oil until they pop, then add onion and turmeric; fold in the potato.
3. Heat a griddle or large skillet over medium-high until a drop of water dances.
4. Ladle 1/3 cup batter in the center and spiral outward paper-thin with the back of the ladle.
5. Drizzle oil around the edges; cook 2 to 3 minutes until the underside is golden and the top looks dry.
6. Spoon potato filling down the center and fold the dosa over.
7. Serve immediately with warm sambar and coconut chutney; dosas wait for no one.

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