Diwali Recipe: Masala Dosa

masala dosa

Happy Diwali!

Today we celebrate finding our inner light. And we will also be eating delicious vegetarian food.

Indian cuisine does the best vegetarian food I think.

We had a practice run this weekend with this INCREDIBLE Masala Dosa. Seriously, I could eat this every day. And I never thought I would say I could eat a pancake filled with potato on a daily basis. But there you go, life is full of surprises.

The Masala Dosa is made up from a lentil-mixture pancake filled with Aloo Masala (curried potato) and served with Sambar (a spiced sauce), Coconut Chutney, Gorkeri (Mango Pickle), and fresh Coriander. You kind of mix it all together and create deliciousness. I am looking forward to this becoming a mainstay in our weekly food repertoire.

indian masal dosai

How to make it

The pancakes were made using a mix we bought from our local Indian shop. The brand is called ‘Gits’ and the product is named Masala Dosai. You literally just add water to create a batter and then fry up some pancakes.

The Sambar is also from a packet of the same brand, ‘Gits’ and called ‘Sambar‘. Follow the packet instructions, adding water, tomato (we used tomato puree) and a teaspoon of sugar. Let it simmer for 20 minutes.

For the coconut chutney add to a blender 80g of sweetened coconut, 2 small green chillis, 1tsp of grated fresh ginger and 2tbsp of water. Whizz for 15 seconds into a paste and tip into a bowl. In a separate frying pan heat a teaspoon of oil, 1/2 tsp of mustard seeds, 1 red chilli – finely chopped, 3 fresh curry leaves and fry for a couple of minutes. Add to the coconut mixture and toss together with a fork.

For the Aloo Masala check out the recipe on here.

Serve the separate components in individual bowls. Assemble the components to suit your taste. And enjoy!


Wishing a Bright and Happy Diwali!