Masala Dosa (Potato Stuffed Crepe)
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Posted by:irt
This stuffed dosa recipe calls for white urad dal. This is similar to urad dal, a black colored legume but is referred to as ‘white’ when the skin is removed. Dosas typically take a long time to prepare as the ingredients need to either soak for extended period or ferment. Still, the result is well worth it.
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Ingredients
For the dosa
1 cup plain rice
1 cup parboiled rice
1/4 cup white urad dal (substitute the smaller black lentil)
1/2 tsp. fenugreek seeds
1 /2 tsp. bicarbonate of soda
Water for grinding
Salt, to taste
1/2 cup yogurt
10 tsp. ghee (substitute vegetable oil)
For the masala
2 tbsp. oil
8-10 cashews halved
1/2 tsp. urad dal,
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
4-5 green chilies, chopped
2 large onions, sliced
1/4 tsp. turmeric
Salt, to taste
2 large potatoes boiled and peeled and chopped coarsely
1 tbsp. chopped coriander
1/2 cup chutney (of your choice), or as needed
Directions
- Combine the rice (uncooked and parboiled) with the washed dal and fenugreek seeds.
- Add water and soak overnight.
- Drain and rinse, then wet grind the rice and dal to form a paste. Add the bicarbonate of soda and salt and mix then set aside again for 8 hours in a warm location to let the paste ferment.
- Beat the yogurt then combine with paste to form a thin batter. Add water if too thick. The batter should be just thick enough to coat a dipped spoon.
- To prepare the masala, heat oil, add cashews and brown lightly.
- Add dal, seeds and continue frying until seeds have begun to pop. Add chilies and onions and continue frying until onions are translucent (about 6-8 minutes)
- Add turmeric, salt, potatoes, and coriander and mix, breaking up the potato into smaller chunks. Set aside the masala.
- Drop a tablespoon of batter into the skillet then spread quickly with the back of a spoon. Use circular motions to flatten and spread the batter into a thin round.
- Brush with ghee then fry until bottom begins to crisp. Flip with a spatula then spread chutney. Place a tablespoon of the masala in the center of the dosa then fold the edges over to form a triangle enclosing the masala. (It might be simpler to just fold over into a half circle.)
- Continue frying until crisp then remove.
- Repeat until dough and masala is used.
- Serve warm with chutney.
Reader Comments
Breanna says...
Neha as i told vivek yesterday, you have actulaly managed to make us all look good. Thanks for those lovely words; you and Vivek were wonderful last week during the shoot and we loved having you over the quality of the snaps are really wonderful and
Aug 2, 2013 (report abuse)