India / Breakfast
Masala dosa
A thin crisp crêpe of fermented rice and lentil batter with a spiced potato filling.
Ingredients
- Rice, soaked six hours300 g
- Urad dal, soaked six hours100 g
- Fenugreek seeds1 tsp
- Potatoes, boiled800 g
- Onions2
- Mustard seeds1 tsp
- Curry leaves12
- Turmeric1 tsp
- Green chillies3
- Ginger30 g
- Vegetable oil100 ml
- Coriander30 g
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Soak the rice separately and the dal with the fenugreek separately, six hours each.
Grind the dal to a light fluffy paste, then the rice to a slightly grainy one, and combine them.
Salt it, cover it and leave it somewhere warm for eight to twelve hours, until it rises and smells sour.
Pop the mustard seeds in oil, then add the curry leaves, onion, chillies and ginger.
Add the turmeric and the crushed potato, season and warm it five minutes; that is the filling.
Heat a flat pan, wipe it with the oiled onion and pour a ladle of batter, spreading it in a spiral from the centre.
Drizzle oil around the edge and cook until the underside browns, two minutes. Add the filling and fold it over.
