Masala Dosa

Method

1. 1
   • rice flour300 g
   • urad dal100 g
   • salt½ tsp

   Make the dosa batter — Whisk the rice flour, ground urad dal paste, and 0.5 tsp salt with enough water to form a thin, pourable batter similar to crepe batter. Let it rest for 15 minutes.

2. 2
   • mustard seeds1 tsp
   • curry leaves10
   • onion1
   • green bell pepper2
   • vegetable oil2 tbsp

   Temper the mustard seeds — Heat 2 tbsp vegetable oil in a pan, add the mustard seeds and let them pop, then add the curry leaves, sliced onion and green chili. Sauté over medium heat until the onion softens.

3. 3
   • salt½ tsp
   • potato500 g
   • ground turmeric1 tsp
   • fresh ginger1 tsp
   • fresh cilantro2 tbsp

   Cook the potato filling — Add the cubed potato, turmeric, grated ginger and 0.5 tsp salt. Mash roughly with a spoon, stir well and cook for 8-10 minutes, adding a splash of water if needed, until the filling is soft and golden. Stir in the cilantro and set aside.

   ⏱10 min
4. 4

   Spread the dosa batter — Heat a large flat pan or griddle over medium-high heat and brush lightly with oil. Pour a ladleful of batter in the center and spread it outward in a thin spiral to form a large, thin crepe.

5. 5
   • potato500 g

   Fill and serve the dosa — Drizzle a little oil around the edges and cook for 2-3 minutes until the underside is golden and crisp. Spoon the potato filling onto one half, fold the dosa over, and serve hot with coconut chutney and a tangy lentil dip.

   ⏱3 min