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morsels45 said

Masala dosa

A crisp metre-long crepe with spiced potato hiding inside.

Masala dosa
Photo: Yakshitha, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

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How to make masala dosa

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Batter fermented overnight

720 minutes · serves 4 · Hard

What you need

  • 200g rice
  • 70g urad dal
  • 1/2 tsp fenugreek seeds
  • 4 potatoes
  • 1 tsp mustard seeds
  • 1 onion
  • 1 tsp turmeric
  • Curry leaves
  • Oil

What you do

  1. 1Soak rice and dal separately for 6 hours, then grind each to a smooth batter and combine.
  2. 2Leave to ferment somewhere warm for 8–12 hours until it smells sour and has risen. This is the whole recipe; there is no shortcut.
  3. 3For the filling, pop mustard seeds in oil, add onion, turmeric and curry leaves, then crushed boiled potato.
  4. 4Get a flat pan properly hot, then wipe it with a halved onion dipped in oil — it seasons and stops sticking at once.
  5. 5Pour a ladle in the centre and spiral outwards fast. Do not touch it again.
  6. 6Oil round the edge, potato down the middle, fold when it lifts away on its own.