Dosa

About this food

Notes: Dosa Batter Ingredients 2 cups rice (regular or idli rice) ½ cup urad dal (split black gram, husked) 2 tbsp chana dal or poha (optional, for colour & crispness) ½ tsp fenugreek seeds (methi) Salt to taste Water as needed Method Rinse rice + chana dal/poha together and soak 4–6 hours. Rinse urad dal + methi and soak 4–6 hours. Grind urad dal to a smooth, fluffy paste with some water. Grind rice mix to a slightly grainy paste. Combine both, add salt lightly, mix well and let ferment 8–12 hours (till batter rises and smells slightly sour). Before making dosa, adjust consistency with water—should be pourable but not too thin. B. Potato Masala (Filling) Ingredients 3–4 potatoes, boiled & roughly mashed 1 onion, thinly sliced 1–2 green chillies, slit or chopped 1 tsp grated ginger ½ tsp mustard seeds ½ tsp urad dal (optional) 8–10 curry leaves ¼ tsp turmeric Salt to taste 1–2 tbsp oil A little lemon juice & coriander leaves (optional) Method Heat oil in a pan. Add mustard seeds; when they splutter, add urad dal, curry leaves, green chilli and ginger. Add sliced onion and sauté till soft. Add turmeric, then mashed potatoes and salt. Mix well, sprinkle a little water if too dry. Add lemon juice and coriander at the end; keep aside. C. Making Masala Dosa Heat a dosa tawa (cast iron/non-stick). Grease lightly with oil or ghee. Pour a ladle of batter in the center and spread quickly in a circular motion into a thin dosa. Drizzle a little oil or ghee around and on top. When edges begin to crisp and bottom is golden, place some potato masala in the center. Fold dosa (roll or half-moon style). Serve hot with coconut chutney and sambar.