Masala Dosa Recipe

Soak

Rinse 2 cups raw rice, 1 cup parboiled rice and 1 cup poha until water runs clear. In a separate bowl rinse 1 cup split urad dal with 1 tsp fenugreek seeds. Drain and soak the rice+poha mixture and the urad dal mixture separately in enough water to cover for 4–6 hours (or overnight).

Grind

Drain soaking water. First grind the urad dal + fenugreek with about 250–300 ml fresh water until fluffy and smooth (5–7 minutes in a wet grinder/high-power blender), scraping sides as needed. Next grind the rice+poha to a slightly coarse smooth batter using 300–400 ml water. Combine both batters in a large bowl, mix thoroughly to incorporate air.

Ferment

Cover the bowl and keep in a warm place to ferment for 8–12 hours (6–10 hours in warm climates) until batter doubles in volume and is slightly sour. After fermentation stir in 1.5 tsp salt and adjust consistency with water to a pourable but slightly thick crepe batter.

Cook dosas

Heat a non-stick skillet or cast-iron tawa over medium-high heat. When hot, reduce to medium. Pour a ladleful (about 120–150 ml) of batter in center and spread quickly in a circular motion to form a thin crepe (~20–25 cm). Drizzle a little oil (about 0.5–1 tsp) around edges and on top. Cook 1–2 minutes until underside is golden and crisp. If you want it stuffed, add about 3–4 tbsp potato masala across center, fold or roll, and remove. Repeat to make remaining dosas, keeping cooked dosas warm in a low oven.

Prepare potatoes

Peel and cube 6 medium potatoes and boil in salted water until tender (10–12 minutes). Drain and mash coarsely; set aside.

Temper and sauté

Heat 2 tbs oil or ghee in a skillet over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds. When they pop, add 10 curry leaves, 2 chopped green chilies and 1 tbs grated ginger. Sauté for 30 seconds until fragrant.

Cook onions

Add 1 medium thinly sliced onion and cook 3–4 minutes until soft and translucent.

Spice and combine

Stir in 0.5 tsp turmeric powder and 1 tsp salt. Add the mashed potatoes and mix well to coat with spices. Cook 2–3 minutes, breaking any large lumps. Remove from heat, stir in 2 tbs chopped cilantro and 1 tbs lemon juice. Taste and adjust salt or lemon. Keep warm for stuffing dosas.

Cook dal

Rinse 3/4 cup toor dal until water runs clear. Cook the dal in a pressure cooker with 300–350 ml water and 1/4 tsp turmeric until very soft and mushy (3–4 whistles) or in a pot until break-down (25–30 minutes). Mash lightly and set aside.

Cook vegetables

In a saucepan, heat 1 tbs oil over medium heat. Add 0.5 tsp mustard seeds; when they pop add 6 curry leaves and 0.25 tsp asafoetida. Add 2 cups mixed chopped vegetables and 1 chopped tomato; sauté 2–3 minutes. Add 400 ml water, 0.5 tsp turmeric and bring to a simmer. Cook until vegetables are tender (8–12 minutes).

Finish sambar

Stir in the cooked dal, 2 tbs sambar powder and 1 tsp tamarind paste (diluted in 2 tbs water). Add salt to taste (about 1 tsp). Simmer 5–7 minutes so flavors meld. Adjust consistency with extra water if needed. Check seasoning and turn off heat. If desired, finish with a small tempering of 0.5 tsp mustard seeds in 1 tsp oil and pour over the sambar.

Blend chutney

In a blender combine 1 cup grated coconut, 2 tbs roasted chana dal, 1 green chili, 0.5 tsp ginger, 0.5 tsp tamarind, 120 ml water and 0.75 tsp salt. Grind to a smooth but slightly coarse paste, adding more water by tablespoon if needed to reach a chutney consistency.

Temper chutney

Heat 1 tsp oil in a small pan. Add 0.5 tsp mustard seeds and 0.5 tsp urad dal. When mustard pops and urad dal is golden, add 6 curry leaves, sauté 5–10 seconds and pour the tempering over the chutney. Mix and serve.