Venkatrama Dosai

Method

1. 1

   Make Venkatrama dosai batter: Soak 2 cups raw rice for 4 hours. Grind very smooth. Soak 1 cup urad dal separately for 4 hours. Grind to a very smooth fluffy batter. Combine with salt and ferment overnight.

2. 2

   Make Venkatrama-style filling: Prepare a thin potato masala — boil and roughly mash 3 potatoes with turmeric, mustard seed tempering, onion, green chilli and ginger.

3. 3

   Add curry leaves: Mix a generous amount of fresh curry leaves into the potato masala. This is characteristic of this style.

4. 4

   Heat tawa well: Heat a flat tawa on high heat. The tawa should be very hot.

5. 5

   Oil generously: Oil the tawa more generously than for regular dosa.

6. 6

   Spread dosa very thin: Pour a ladle and spread as thin as possible.

7. 7

   Add oil: Drizzle half tsp oil around the edges.

8. 8

   Cook until very crispy: Cook on medium heat 3-4 minutes until the base is very dark golden and almost crispy like a paper dosa.

9. 9

   Add masala: Place a portion of potato masala along the centre.

10. 10

    Serve: Fold and serve immediately. Venkatrama dosai is known for its extremely crispy texture. Serve with coconut chutney and sambar.