Masala Dosa
Equipment
- Bowl
- Blender
- Food processor
- Tawa
- Cast-iron Gridle
- Ladle
- Serving Plate
Ingredients
- 600 g Basmati rice (3 1/4 cups), rinsed and drained
- 200 g Urad dal (1 cup), rinsed and drained
- 250 g Potatoes (4 small), unpeeled
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Chana dal
- 10-12 Curry leaves
- 1 Onion sliced
- 1 teaspoon Chili powder
- 1 teaspoon Turmeric ground
- 1 tablespoon Lemon juice
- 250 g Ghee or vegetable oil (1 cup), for frying
- Salt
To serve
Instructions
- Soak the rice and urad dal in 2 large bowls of water overnight.
- Drain the rice and lentils separately, then transfer the rice to a blender or food processor and process until ground.
- Transfer to a clean bowl.
- Do the same with the lentils, then add the ground rice and mix together.
- Season with salt, cover with a damp cloth, and allow to ferment overnight.
- The next day, cook the potatoes in a pan of boiling water for about 15 minutes, or until soft, then drain and allow to cool.
- When the potatoes are cool, peel off their skins, return to the pan and mash.
- To prepare the filling, heat the oil in a pan add mustard seeds, chana dal and curry leaves and stir-fry for about 3 minutes.
- Add the onion and fry for about 2 minutes, then add the chilli powder and turmeric and cook for a further 2-3 minutes.
- Finally, add the mashed potatoes and stir to combine.
- When you are ready to cook the dosas, add enough water to the rice and lentil paste to make a batter of thick pouring consistency.
- Heat a large, non-stick flat tawa, pan or a cast-iron griddle and brush it lightly it with a little ghee or oil.
- Pour in 2 tablespoons of the dosa batter and quickly spread it evenly into a circle of about 15cm / 6 inches diameter.
- Flatten the surface with the back of a ladle then pour a little oil around the edges of the dosa so it does not stick to the pan.
- Cover the pan for 1 minute, or until crisp and golden, then flip it over to cook the other side.
- Transfer to a serving plate, place some of the filling in the centre and fold thedosa in half. The dosas must be served hot with Coconut Chutney and piping hot Sambhar.
- Make the others in the same way.
Nutrition
Sodium: 101mgCalcium: 413mgVitamin C: 272mgVitamin A: 990IUSugar: 8gFiber: 58gPotassium: 2030mgCholesterol: 640mgCalories: 5520kcalSaturated Fat: 179gFat: 284gProtein: 100gCarbohydrates: 642gIron: 24mg
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