Name: Masala Dosa
Prep time: 480 min
Cook time: 30 min
Yield: 8
Ingredients: 2 cups dosa rice; 0.5 cup urad dal; 0.25 cup chana dal; 0.5 tsp fenugreek seeds; 4 medium potatoes; 2 large onions; 2 green chilies; 1 inch ginger; 1 tsp mustard seeds; 1 tsp cumin seeds; 10 curry leaves; 0.5 tsp turmeric; 3 tbsp vegetable oil; 0.5 cup fresh cilantro

Soak rice and dals separately for 6 hours. Drain. Grind rice with minimal water to a slightly grainy paste. Grind dals to a smooth paste.

Combine batters in a large bowl. Add salt and mix well. Cover and ferment in a warm place for 8-12 hours until doubled and bubbly.

For potato filling: Heat oil, add mustard seeds and cumin. When they pop, add curry leaves, green chilies, and ginger.

Add onions and saute until golden. Add turmeric and mashed potatoes. Mix well and season with salt. Keep warm.

To make dosas: Heat a cast iron or non-stick pan. Test with drops of water - they should sizzle.

Pour a ladleful of batter in the center. Quickly spread in circular motions from center outward to make a thin crepe.

Drizzle oil around edges. Cook until golden and crispy underneath. Place potato filling in center and fold.

Serve immediately with coconut chutney and sambar.

Cooks Club

Masala Dosa

About the Author

Priya Sharma

Instructions

Comments 0

Ingredients

Tags

More Recipes

Related Posts