How to make masala dosa

 

cups rice, ½ cup urad dal, ½ tsp fenugreek seeds, salt, and water as needed.

For the potato masala: 4 boiled potatoes, 1 sliced onion, 1–2 green chillies, ½ tsp mustard seeds, ½ tsp turmeric, 1 tsp urad or chana dal (optional), 8–10 curry leaves, 1 tbsp oil, salt, and a little coriander. You can also add a small amount of ginger.

1. Make the dosa batter

Wash and soak the rice for about 4–6 hours. Separately soak the urad dal and fenugreek seeds for about 4 hours.

Grind the urad dal until smooth and fluffy, then grind the rice into a smooth, slightly grainy batter. Mix them together with enough water to make a thick, pourable batter.

Cover and leave in a warm place to ferment for 8–12 hours or overnight. Once fermented, add salt and a little water if necessary. The consistency should be thinner than pancake batter but not watery.

2. Make the potato masala

Heat oil in a pan and add mustard seeds. When they begin popping, add the dal, curry leaves, green chillies, and ginger. Add sliced onions and cook until soft.

Add turmeric and the roughly mashed boiled potatoes. Season with salt and add a few tablespoons of water. Mix and cook for about 3–5 minutes. Finish with chopped coriander.

3. Make crispy dosas

Heat a flat tawa or skillet over medium-high heat. Sprinkle a little water on it—if it sizzles and evaporates quickly, the pan is ready.

Pour a ladleful of batter in the center and immediately spread it outward in thin circles using the back of the ladle. Drizzle a little oil or ghee around the edges.

Cook until the bottom becomes golden and crisp. You generally don't need to flip a thin masala dosa.

Put some potato masala in the center, fold the dosa over it, and serve immediately.

Best served with: coconut chutney and hot sambar.

Crispy-dosa tip: Don't make the batter too thick, and don't spread batter on an extremely hot tawa—it can stick before you get a chance to spread it.