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Le Chaudron recipe
Dosa masala croustillant
Crispy masala dosa
⏱ 45 minServes 4Medium360 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
200 g (7 oz)rice flour
100 g (3½ oz)lentil flour
300 ml (1¼ cups)water
400 g (14 oz)potatoes, cubed
2onions, sliced
1 teaspoonturmeric
2 tbspgaram masala
- 200 g (7 oz) rice flour
- 100 g (3½ oz) lentil flour
- 300 ml (1¼ cups) water
- 400 g (14 oz) potatoes, cubed
- 2 onions, sliced
- 1 teaspoon turmeric
- 2 tbsp garam masala
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the rice and lentil flours with the water into a thin batter and let rest for 30 minutes.
- Boil the potatoes for 12 minutes until tender and drain well.
- Cook the onions with the turmeric and garam masala for 5 minutes.
- Roughly mash the potatoes with the spiced onions.
- Pour a ladle of batter onto a very hot pan and spread in a spiral into a large, thin crêpe.
- Spoon the filling into the center, fold over and serve right away with chutney.
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