Masala Dosa

Serves: to serve 3 - 4

Prep Time: 30 Minutes + waiting

Cook Time: 30 Minutes

Ready In: 1 hr
+ waiting

FOR THE RICE BATTER (DOSA)

7 oz - black gram (urad dal)

1lb 5oz - uncooked rice

6 oz - boiled rice

2 tablespoons - bengal gram

1 tablespoon - fenugreek seeds

6 oz - beaten rice (flattened rice/rice flakes)

1 small - onion

1 pinch - baking soda

FOR THE MASHED POTATOES

4 medium - potatoes

1 teaspoon - turmeric powder

2 tablespoons - oil

1 teaspoon - mustard seeds

1 teaspoon - cumin seeds

1 teaspoon - black gram (urad dal)

1 teaspoon - bengal gram (chana dal)

2 - onions

10 - curry leaves

4 - green chilies

- finely chopped cilantros

1 inch - fresh ginger, peeled and minced

- salt

FOR THE COCONUT CHUTNEY

4 oz - fresh coconut (not desiccated)

4 - green chilis

4 - curry leaves

1 - tamarind (the size of a grapefruit)

1 teaspoon - chopped coriander leaves (cilantro)

pinch - salt

First of all, prepare the rice batter... Cook a small amount of Boiled Rice. Wash and soak all the batter ingredients overnight, except the beaten rice (often referred to as flattened rice or rice flakes) and the onion. The following day, drain off the water in a sieve or colander. Peel and roughly chop the onion then place all the batter ingredients including the beaten rice and the onion into a blender or mixer and grind it to a fine paste (batter).
If necessary, you can add a little water whilst grinding; the batter should be of dropping consistency (see hot tip below). Add a pinch of salt and a pinch of baking soda, mix then cover and put aside for at least 8 hours to ferment.
The chutney can be made a little in advance, so best start with that. If the coconut is frozen be sure to defrost it before using and if it's still in chunks, grate it into flakes. Mix all the chutney ingredients together, place them in a blender and pulse until it becomes like a stiff dough (don't allow the mix become too fine. It should remain a little 'chunky'). If necessary you can add a little water, but don't overdo it or the chutney becomes too watery which spoils the taste.
Now use the 4 potatoes and follow our recipe for Creamed Potatoes. While they are cooking, peel and finely chop the ginger. Add this to the mashed potato, mix in 1 teaspoon of turmeric powder and set aside.
Peel and finely chop the onions, slit the chilies lengthways and chop the coriander leaves. Be sure you have the mustard seeds, cumin seeds, black gram (urad dal) and bengal gram (chana dal) ready to use. Heat the 2 tablespoons of oil in a large, heavy-bottomed pan and, when smoking hot, add the mustard seeds. When they start to burst, add the black gram and bengal gram.
Keep stirring for a minute and then add the chopped onion, the curry leaves (whole) and the split green chilies. Sauté gently until the onions become light brown then add the mashed potato, the coriander and the salt to taste. Mix well.
Cover the pan with a lid and leave to cook gently on a low flame for 5 minutes, then turn off the heat (but keep the potato mix warm).
Heat a large, heavy-bottomed wrought iron or non stick frying pan (skillet) over a medium heat. Grease with little oil or butter, then place 4 fl oz (120ml) of the batter (dosa) in the centre of the pan (save the remainder in an airtight container in the fridge). Spread evenly using circular motions with the base of the ladle, starting from the centre and progressing outwards. Let the dosa colour a little, then sprinkle a few drops of oil on it. Spoon the mashed potato filling into the centre of the dosa, fold the dosa over to envelope the filling from both sides and cook until crisp.
Using a spatula remove the dosa once it is crispy and serve with the chutney. It's a real delight!