Indian Masala Dosa with Coconut Chutney
A crisp fermented rice-and-lentil dosa wrapped around turmeric-spiced potatoes and served with chutney and sambar.
Equipment
- Blender
- Large bowl
- Nonstick skillet or tawa
- Ladle
- Spatula
Ingredients
Dosa batter
- 2 cups long-grain rice rinsed
- 1/2 cup skinned urad dal rinsed
- 1 tsp fenugreek seeds
- 1 tsp fine salt
- 1 cup water plus more as needed
- 2 tbsp neutral oil for the pan
Potato masala
- 1 1/2 lb potatoes boiled, peeled, and crushed
- 1 medium yellow onion thinly sliced
- 2 pieces green chilies sliced
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp ground turmeric
- 10 leaves fresh curry leaves
Instructions
Ferment the batter:
- Soak the rice and fenugreek together and the urad dal separately for at least 4 hours.
- Blend the soaked ingredients with the water until smooth but pourable.
- Combine in a bowl, cover, and ferment in a warm place for 8 to 12 hours. Stir in the salt.
Make the potato filling:
- Heat 1 tablespoon of oil in a skillet and crackle the mustard and cumin seeds.
- Add the onion, chilies, turmeric, and curry leaves and cook until the onion is soft.
- Fold in the crushed potatoes and season with salt. Keep warm.
Cook the dosas:
- Heat a nonstick skillet or tawa and brush it lightly with oil.
- Pour in a ladle of batter and spread it outward in a thin spiral.
- Cook until the underside is crisp and golden, then add potato masala and fold the dosa over.
- Serve immediately with chutney and sambar.
Notes
- A warm room helps the batter ferment properly.
- The pan should be hot enough for the batter to sizzle but not smoke.
- Thin the batter slightly between batches if the dosa spreads poorly.
Nutrition
Calories: 510kcalCarbohydrates: 87gProtein: 13gFat: 14gSaturated Fat: 2gSodium: 610mgFiber: 8gSugar: 5g