Andhra · Tiffin
Masala dosa
Dosa with Andhra potato filling
- Energy
- 369 kcal
- Protein
- 10.5 g
- Fibre
- 6.96 g
- Time
- 35 min
Per serving, 199 g.1 Good for breakfast or dinner.
One serving gives you
- 17%of the day’s folate
- 12%of the day’s zinc
- 32%of the day’s vitamin C
- 28%of the day’s fibre
Nutrition facts
One serving, 199 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy369 kcal21%
Carbohydrates
- Carbohydrate63.9 g23%
- Fibre6.96 g28%
- Soluble fibre2.1 g
Fats
- Fat6.93 g14%
- Saturated fat limit1.24 g6% of limit
- Monounsaturated fat3.18 g
- Polyunsaturated fat2.02 g
- Omega-61.84 g23%
- Omega-30.17 g18%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein10.5 g21%
- Histidine249 mg42%
- Isoleucine405 mg34%
- Leucine786 mg34%
- Lysine530 mg49%
- Methionine + cystine295 mg49%
- Phenylalanine + tyrosine932 mg111%
- Threonine334 mg80%
- Tryptophan121 mg58%
- Valine525 mg67%
Vitamins
- Vitamin A8.43 µg1%
- Vitamin B10.12 mg8%
- Vitamin B20.06 mg3%
- Vitamin B32.08 mg19%
- Vitamin B51.26 mg25%
- Vitamin B60.22 mg12%
- BiotinNot in the source data
- Folate36.6 µg17%
- Vitamin B120 µg0%
- Vitamin C20.5 mg32%
- Vitamin D0 µg0%
- Vitamin E1.05 mg14%
- Vitamin K11.3 µg21%
Minerals
- Calcium43.9 mg4%
- ChromiumNot in the source data
- Copper0.35 mg20%
- IodineNot in the source data
- Iron2.3 mg8%
- Magnesium72.1 mg19%
- Manganese0.94 mg24%
- MolybdenumNot in the source data
- Phosphorus172 mg17%
- Potassium769 mg22%
- Selenium7.3 µg18%
- Sodium limit244 mg12% of limit
- Zinc1.55 mg12%
Ingredients
Weighed raw, for one serving. Telugu name after each.
15 ingredients
- Rice, raw, milled biyyam47.5 g
- Black gram, dal minapa pappu17 g
- Potato, brown skin, big bangaladumpa90 g
- Onion, big ullipaya30 g
- Groundnut oil palli nune5.5 g
- Fenugreek seeds menthulu0.4 g
- Turmeric powder pasupu0.3 g
- Chillies, green - all varieties pachi mirapakaya3 g
- Mustard seeds aavalu0.8 g
- Cumin seeds jeelakarra0.5 g
- Chillies, red endu mirapakaya0.6 g
- Curry leaves karivepaku1 g
- Asafoetida inguva0.05 g
- Bengal gram, dal senaga pappu2 g
- Iodized salt (table salt) uppu0.6 g
Method
About 35 minutes.
- 1
Soak 48 g rice and 17 g urad dal with fenugreek 5 hours; grind, salt and ferment overnight.
- 2
Boil, peel and crumble 90 g potato. Heat 5.5 g groundnut oil and add mustard seeds, cumin seeds, chana dal, urad dal, broken dry red chilli, curry leaves and a pinch of asafoetida; add sliced onion, green chilli and turmeric; fold in the potato.
- 3
Make a crisp dosa on a hot tava and fold it around the potato filling.