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Masala dosa

Get:
  • FOR THE DOSA BATTER:
    • 2  cups short-grain rice
    • ½  cup urad dal (split husked black lentils)
    • 1  teaspoon fenugreek seeds
    • ½  teaspoon salt
    •  Vegetable oil, for frying
  • FOR THE POTATO FILLING:
    • 2  tablespoons ghee or vegetable oil  // was 3 tbsp, seems way too much
    • 1  teaspoon mustard seeds
    • ½  teaspoon cumin seeds
    • 2  small dried hot red peppers  // i used red pepper flakes
    • ½ serrano pepper, seeded and minced
    • 1 medium yellow onion, diced
    • ½  teaspoon salt
    • ½  teaspoon turmeric
    • ½ teaspoon ground coriander
    • 2 teaspoons garam masala
    • pinch of asafetida
    • 1 tablespoon grated ginger
    • 6 to 8 curry leaves 
    • 8  garlic cloves, minced
    • 2  small green chiles, finely chopped  // one small can
    • 1 ½  pounds yellow-fleshed potatoes, such as Yukon Gold, boiled, peeled and cubed
    • ½  cup roughly chopped cilantro, leaves and tender stems  // i didn't use this and it was fine
    • 1/3 cup frozen peas, thawed
  • FOR CILANTRO MINT CHUTNEY:
    • 2 cups Cilantro packed
    • 1 cup Mint leaves (Pudhina) packed
    • 1 Green Chili Pepper
    • 1" inch Ginger, microplaned
    • 2 cloves garlic, microplaned
    • 2 tbsp Lime juice
    • 1 teaspoon salt
    • 1/4 tsp Black Pepper
    • 1/4 cup Water
  • FOR TAMARIND CHUTNEY:
    • 2 cups water
    • 2 tablespoons tamarind concentrate
    • 1 cup brown sugar  // or jaggary sugar
    • 1/2 teaspoon black salt or Kosher salt
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ginger powder
Do:
  • Prepare rice and lentils:
    • Put rice in a bowl, rinse well and cover with 4 cups cold water. 
    • Put urad dal and fenugreek seeds in a small bowl, rinse well and add cold water to cover.
    • Leave both to soak for 4 to 6 hours.
  • Make the dosa batter:
    • Drain rice and dal-fenugreek mixture in separate colanders.
    • Put rice in a blender 
    • Add 1 cup cold water and grind to a smooth paste
    • It will take about 10 minutes. Don't stop too early or it will be gritty.
    • Repeat the process with the dal-fenugreek mixture.
    • Combine the two pastes in a medium mixing bowl.
    • Whisk together, adding enough water to obtain a medium-thick batter.
    • You should have about 6 cups.
    • Cover bowl with a kitchen towel and set in a warm place. 
    • Let ferment until the surface is bubbly, about 8 hours.
    • Stir in the salt.
    • Use the batter straight away or refrigerate for later use.
    • (Batter will keep for up to a week, refrigerated. Thin with water if necessary before proceeding.)
  • Make the potato filling:
    • Boil the potatoes
    • Put ghee in a wide skillet over medium heat.
    • When ghee is shimmering, add mustard seeds and cumin seeds.
    • Wait for seeds to pop, 1-2 minutes, then add serano pepper and onion.
    • Cook, stirring until onions have softened, about 5 minutes.
    • Season lightly with salt.
    • Add the garlic and ginger. Continue to sauté until the garlic is very fragrant, 1-2 minutes.
    • Add the garam masala, turmeric, asafetida, green chile, coriander and cayenne pepper to the skillet
    • Stir to coat and let sizzle for 1 minute.
    • Add potatoes and 1/2 cup water. 
    • Cook, stirring well to combine, until liquid has evaporated, about 5 minutes. 
    • Add the peas
    • Chop / mash the potatoes a bit with the back of a wooden spoon to get small chunks, but not mashed potatoes. 
    • Season well with salt, add cilantro, then set aside at room temperature.
    • (Potato filling may be prepared up to a day in advance.)
  • Make mint chutney:
    • Clean the cilantro and mint leaves under running water.  
    • Add mint, cilantro, green chili, ginger, onion, lime juice, salt, pepper and water to the blender.  
    • Blend at low speed until the ingredients start to mix, then increase the speed and blend to a smooth paste.  You might have to stop and stir the ingredients couple of times.  
    • Chutney is ready.  Enjoy with your favorite appetizers. 
  • Make tamarind chutney:
    • Heat water over medium-high heat until just boiling.
    • Add in tamarind concentrate and stir until completely incorporated.
    • Add sugar, salt, cayenne, cumin, and ginger. Stir until sugar and salt are completely dissolved.
    • Reduce heat to a simmer and cook until thickened to a point that it's slightly syrupy, about 20 minutes, stirring occasionally.
    • Let cool for 10 minutes.
    • Use immediately or transfer to an airtight container and store in refrigerator for up to 1 month.
  • Make dosas:
    • Set a griddle or cast-iron skillet over medium heat.
    • Brush with about 1/2 teaspoon vegetable oil.
    • Ladle 1/4 cup batter in the center of griddle.
    • Using bottom of ladle, quickly spread batter outward in a circular motion to a diameter of about 7 inches.
    • Drizzle 1/2 teaspoon oil over the top.
    • Leave dosa batter to brown gradually until outer edges begin to look dry, about 4 minutes, cooking on one side only.
    • With a spatula, carefully loosen dosa from griddle.
    • Bottom should be crisp and beautifully browned.
    • Spoon 1/2 cup potato filling onto top of dosa, centering it as a strip in the middle of the round dosa.
    • Flatten the potato mixture slightly.
    • Using the spatula, fold the sides of the dosa around the filling to make a cylindrical shape.
    • Serve immediately.
    • Continue making dosas one at a time.

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