Masala Dosa

Method

1. 1

   Understanding the dish: Masala Dosa is a crispy South Indian crepe made from fermented rice and lentil batter, filled with spiced potato. The batter needs to ferment overnight so plan ahead.

2. 2

   Prepare the batter (night before): Wash and soak 2 cups raw rice and half cup urad dal (split black lentils) separately in water for 6 hours or overnight. Drain. Grind the urad dal first in a blender with a little water until it becomes a very smooth, fluffy white batter. Then grind the rice with water to a slightly coarse batter. Mix both together, add 1 tsp salt and leave covered at room temperature overnight. In warm climates it ferments in 8 hours. The batter is ready when it has risen slightly and smells slightly tangy.

3. 3

   Make the potato filling: Boil 4 medium potatoes until completely soft — about 20 minutes. You can check by piercing with a fork. Peel and roughly mash them, keeping some chunks.

4. 4

   Cook the masala: Heat 2 tbsp oil in a pan. Add 1 tsp mustard seeds and wait for them to pop. Add 1 sprig curry leaves, 2 green chillies slit lengthwise and 1 large onion thinly sliced. Cook until onion turns soft and translucent, about 5 minutes. Add half tsp turmeric powder and salt. Add the mashed potatoes and mix everything well. Cook 3-4 minutes. Add fresh coriander leaves and a squeeze of lemon. Your potato masala is ready.

5. 5

   Prepare to make dosas: Heat a flat non-stick pan or iron tawa on medium-high heat. Sprinkle a few drops of water — if it sizzles and evaporates immediately the pan is ready. Rub the surface lightly with half an onion dipped in oil — this prevents sticking and is a traditional trick.

6. 6

   Pour the batter: Take a ladleful of batter and pour it in the centre of the pan. Immediately using the back of the ladle spread the batter in circular motions outward to make a thin round crepe about 25cm wide. Work quickly as it sets fast.

7. 7

   Cook the dosa: Drizzle half tsp oil around the edges and a few drops on top. Cook on medium heat for 2-3 minutes until the bottom turns golden and the edges start to lift. The top surface will look dry and set. Do not flip — dosa is cooked only on one side.

8. 8

   Add the filling: Place 2 tbsp of potato masala in a line across the centre of the dosa. Using a spatula fold the dosa over the filling like a half moon or roll it up.

9. 9

   Serve immediately: Slide onto a plate and serve right away — dosas get soft if left too long. Serve with coconut chutney and sambar. Reheat the sambar if needed.

10. 10

    Tips for beginners: If the first dosa sticks or tears do not worry — the first one is always a test. The pan temperature and batter consistency improve from the second one onwards.