Dosa Corner Recipe

Soak

Rinse rice and urad dal separately until water runs clear. In two bowls, soak the rice with fenugreek seeds and poha together in enough water to cover for 4–6 hours. Soak the urad dal in a separate bowl for 4–6 hours.

Grind

Drain the urad dal and reserve soaking water. Grind urad dal in a wet grinder or high-speed blender with about 1/2 to 3/4 cup of the reserved soaking water until very smooth and airy (about 6–8 minutes in a wet grinder). Transfer to a large bowl. Next grind the rice+poha+fenugreek with 1 to 1 1/4 cups reserved water to a slightly gritty-to-smooth batter (not as fluffy as urad). Combine both batters in the large bowl, stirring thoroughly to incorporate air.

Ferment

Add 1 tsp salt, cover the bowl with a lid or cloth and keep in a warm place (around 25–30°C / 77–86°F) for 8–12 hours or until the batter has risen and is slightly bubbly. In cooler climates, ferment 12–18 hours or use oven with pilot light or a warm box.

Adjust batter

After fermentation, stir batter gently. If too thick, add a little water to achieve a pourable, slightly thick pancake-batter consistency. Add 1–2 tbs oil to the batter and mix (this helps crisping).

Cook dosas

Heat a cast-iron or nonstick skillet over medium-high heat until a drop of water sizzles. Lightly grease with oil. Pour 1/3 to 1/2 cup batter in center and quickly spread outward in a circular motion with the back of a ladle to form a thin circle. Drizzle 1/2 tsp oil or ghee around edges. Cook 1–2 minutes until edges lift and underside is golden-brown and crisp. For plain dosa: fold and serve. For masala dosa: place about 1/2 cup potato masala on one half, break edges and fold into an envelope or roll. Repeat with remaining batter.

Prepare potatoes

Peel and quarter potatoes. Boil in salted water until tender (about 12–15 minutes) or pressure-cook 3–4 whistles. Drain, cool slightly and roughly mash to small chunks; avoid making it a puree.

Temper and sauté

Heat 2 tbs oil in a skillet over medium heat. Add mustard seeds; when they pop add urad dal and chana dal (if using) and sauté until golden. Add cumin seeds and curry leaves and sauté for 10–15 seconds. Add sliced onions and sauté until translucent and lightly golden (4–5 minutes). Add chopped green chilies and grated ginger and sauté 30 seconds.

Cook masala

Add turmeric and salt, stir, then add the mashed potatoes. Mix gently to combine, breaking any large lumps. Cook 2–3 minutes so flavors meld. Turn off heat and stir in lemon juice and adjust salt to taste. Keep warm until assembling dosas.

Blend chutney

In a blender, combine grated coconut, roasted chana dal, green chili, ginger, salt and 1/4 cup water. Blend to a smooth or slightly coarse paste, adding water as needed to reach a thick chutney consistency. Transfer to a bowl.

Temper

Heat 1 tsp oil in a small pan, add mustard seeds and let them pop, add dried red chili and curry leaves and fry briefly. Pour the tempering over the blended chutney and mix. Serve chilled or at room temperature with dosas.

Cook dal

Rinse toor dal. In a saucepan, combine dal with 1 1/2 cups water and turmeric. Bring to a simmer and cook until dal is soft and breaks apart (20–25 minutes) or pressure-cook 2–3 whistles. Mash lightly and keep aside.

Cook vegetables

In another pot, bring 1/2–1 cup water to a boil, add chopped vegetables and cook until tender (8–10 minutes). Add sambar powder, tamarind paste and salt, simmer 3–4 minutes.

Combine and temper

Add cooked dal to the vegetables; adjust consistency with water to a soup-like but slightly thick texture (about 1/2–1 cup additional water). Simmer 5 minutes to combine flavors. In a small pan heat 1 tsp oil, add mustard seeds and let pop, add asafoetida and curry leaves, then pour this tempering into the sambar. Serve hot with dosas.