Dosa Masala

Fermented rice crepe with spiced potato filling.

Ingredients

• 3 cups Dosa rice
• 1 cup Split black lentils
• 1 tsp Fenugreek seeds
• 5 Potatoes
• 2 Onions
• 1 tsp Mustard seeds
• 12 Curry leaves
• 1 tsp Turmeric
• 3 Green chilies
• 4 tbsp Ghee
• 2 tsp Salt
• 3 cups Water

Method

1. Soak — Soak the rice and lentils with fenugreek separately for 6 hours.
2. Grind — Grind each to a smooth batter and combine.
3. Ferment — Leave 8 to 12 hours in a warm place until risen and slightly sour — this fermentation is what makes a dosa.
4. Make the filling — Temper mustard seeds and curry leaves in ghee, add onion, turmeric, chili and mashed potato.
5. Cook the dosa — Pour batter on a hot griddle and spread outward in a spiral as thin as possible.
6. Crisp — Drizzle ghee around the edge and cook until golden and lacy.
7. Dosa is ready — Add filling, fold, and serve with sambar and coconut chutney.

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