Paper Masala Dosa
South Indian • Jain
How to Make Paper Masala Dosa (Traditional & Healthy Version)
Paper Masala Dosa is an iconic vegetarian snack beloved across Malaysia, especially within the vibrant Indian Malaysian communities found in Penang and Kuala Lumpur. This crispy, golden dosa is a thin rice and lentil crepe enveloping a fragrant potato masala filling, often spiced with local ingredients such as daun kari (curry leaves) and kunyit (turmeric). Malaysian-style Paper Masala Dosa reflects the nation's multicultural cuisine, combining South Indian culinary heritage with a unique local twist—think fresh coriander, pandan leaves, and the subtle aroma of lemongrass in the masala. Served with chutney and sambar, it is a popular choice for breakfast or lunch in mamak stalls and home kitchens due to its satisfying crunch and savory flavor profile. The dish is light yet filling, making it an excellent option for those seeking wholesome, plant-based Malaysian recipes. The dosa batter, typically fermented overnight, is crafted from rice and urad dal (black gram), giving it an airy texture and added nutritional value. The masala filling, featuring potatoes, onions, and spices, is both comforting and healthy, with plenty of fiber and essential vitamins. Malaysian Paper Masala Dosa is a testament to the rich tapestry of food culture in Malaysia, where Indian influences harmonize with local produce, making it a snack that appeals to all ages and backgrounds.
Ingredients(for 1 large dosa per person with filling)
- 1 cup Rice (beras)
- 1/4 cup Urad dal (black gram) (dal urad)
- 2 medium Potatoes (kentang)
- 1 medium Onion (bawang besar)
- 1 leaf Pandan leaf (daun pandan) - optional
- 6 leaves Curry leaves (daun kari)
- 1 Green chili (cili hijau)
- 1/2 tsp Turmeric powder (serbuk kunyit)
- 1/2 tsp Mustard seeds (biji sawi)
- 1 stalk, finely chopped Lemongrass (serai) - optional
- to taste Salt (garam)
- 2 tbsp Vegetable oil (minyak sayur)
- 2 tbsp, chopped Fresh coriander (daun ketumbar) - optional
Instructions
- 1
Soak rice and urad dal separately for 4 hours, then blend together with a little water until smooth. Let the batter ferment overnight (8 hours) in a warm place.
5 minutes
Fermentation enhances flavor and digestibility; cover batter loosely.
- 2
Boil potatoes until tender, peel, and mash lightly. Set aside.
10 minutes
Use waxy potatoes for a firmer filling.
- 3
Heat oil in a pan, add mustard seeds. Once they splutter, add curry leaves, chopped onion, green chili, lemongrass, and pandan leaf. Sauté until onions turn golden.
5 minutes
Add pandan and lemongrass for a uniquely Malaysian aroma.
- 4
Add turmeric powder and mashed potatoes to the pan. Mix well, season with salt, and cook for 3 minutes. Stir in fresh coriander and remove from heat.
5 minutes
Don’t overcook potatoes to keep the filling moist.
Why This Dish is Healthy
This dish is a healthy choice thanks to its balanced macronutrients—complex carbs, plant-based protein, and fiber. The fermentation of batter increases gut-friendly probiotics, aiding digestion. Minimal oil and fresh herbs support weight management and overall wellness. It’s suitable for vegetarians, easily adaptable for vegans, and can be made gluten-free by ensuring pure rice batter.
Paper Masala Dosa is a nutritious vegetarian dish rich in complex carbohydrates from rice and urad dal, which provide sustained energy. The potato masala filling offers dietary fiber, vitamin C, potassium, and antioxidants, especially when enhanced with Malaysian herbs like lemongrass and pandan. The dish is low in saturated fat and cholesterol-free, making it heart-friendly. Mustard seeds and curry leaves add micronutrients and boost metabolism, while the use of minimal oil keeps calories in check.
Pro Tips
- 💡Tip 1: Ensure batter is well-fermented for ultra-crispy dosas.
- 💡Tip 2: Use a non-stick or well-seasoned pan to prevent sticking.
- 💡Tip 3: Incorporate Malaysian herbs like lemongrass and pandan for authentic local flavor.
Storage & Serving
For best texture, consume immediately. Dosa batter can be refrigerated for 2-3 days. Potato masala filling can be stored in an airtight container in the fridge for up to 2 days. Reheat gently before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 270.0 kcal |
