Crisp and Savory: Masala Dosa

Start this one the day before and you’ll have a quick and easy meal the next day.

INGREDIENTS

• Dosa Batter: 2 C Short-Grain Rice
• 4 C Water + some extra
• 1/2 C Urad Dal (split Husked Black Lentils)
• 1 tsp Fenugreek Seeds
• 2 C Water
• 1/2 tsp Salt
• Vegetable Oil, for frying
• Vegetable Filling: 1 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• 1 tsp Chilli Flakes (quite mild, add more if you like it spicy)
• 1/2 tsp Salt
• 1/2 tsp Turmeric
• 1 Tbsp Ginger, minced
• 8 Curry Leaves
• 4 Tbsp Garlic Infused Oil
• 700g Potatoes (I used Agria), peeled, boiled, and cubed
• 1/2 C Water
• 1/2 C Coriander, roughly chopped, leaves and stems

INSTRUCTIONS

1. Stage 1: Put the rice in a bowl, rinse well, and cover with the water.
2. Put the fenugreek seeds and urad dal in a separate bowl, rinse well, and add water until it is covered. Leave both bowls to soak for 4-6 hours.
3. Stage 2: Drain both bowls, keeping them separate.
4. Put the rice into a food processor or blender, and add 1C of water.
5. Grind to a smooth paste – this may take about 10 minutes.
6. Remove from the blender and set aside.
7. Add the fenugreek and urad dal mixture to a cleaned blender, and add 1C of water.
8. Grind to a smooth paste – this may take about 10 minutes.
9. Combine the two pastes in a mixing bowl. Whisk together to create a medium-thick batter. If it is too thick, add water.
10. Cover the bowl with a tea towel and set it in a warm place. Let it ferment until the surface is bubbly – this will take about 8 hours.
11. Stir in the salt. Use the batter straight away or refrigerate for later use (will keep up to a week).
12. Stage 3 (Potato Filling): Add the garlic infused oil to a pan and heat to medium-high.
13. Add the mustard seeds and cumin seeds. Wait for the seeds to pop, about 1 minute.
14. Add turmeric, ginger, and the curry leaves, along with a pinch of salt. Stir to coat and cook for 1 minute.
15. Add the potatoes and 1/2 C of water. Stir well to combine until the water has evaporated – about 5 minutes.
16. Gently mash the potatoes a bit with the back of your spatula or wooden spoon.
17. Season well with salt, add the coriander, and set aside at room temperature.
18. (Dosa): Brush 1 tsp of vegetable oil over a pan over a medium heat.
19. Ladle about a 1/4 C of batter in the center, and using the bottom of the ladle, quickly spread the batter outward in a circular motion to create what looks like a thin crepe.
20. Leave it to brown gradually for about 2 minutes, cooking it on one side only.
21. Carefully remove from the pan with a spatula and plate, ensuring the bottom has browned.
22. Add 1/2 C of potato filling into the center of the dosa, and flatten the potato mixture slightly.
23. Fold the sides of the dosa around the filling to make a cylindical shape.
24. Serve immediately while warm.

ALTERNATIVES

Add some vegetables into the potato filling to make this meal a bit healthier – capsicum, peas, and spinach would all be great additions.