Masala Dosa

Ingredients

• 300 g rice flour
• 100 g urad dal, soaked and ground to a paste
• ½ tsp salt
• 500 g potato, boiled and cubed
• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 10 curry leaves
• 1 onion, thinly sliced
• 2 green bell pepper, sliced
• 1 tsp ground turmeric
• 1 tsp fresh ginger, grated
• 2 tbsp fresh cilantro, chopped
• ½ tsp salt
• 2 tbsp vegetable oil, for cooking dosas

Method

1. 1.

   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.

   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.

   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.

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.

   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.