Masala Dosa – A small batch

May 7, 2013 at 3:13 pm Leave a comment

dosa

The dosa is Southern India’s answer to a pancake or crepe, they are typically stuffed, and eaten for breakfast. The batter is made primarily of ground urad dal and rice, and though I give the directions below for a scratch version, mixes are readily available online or at your local Indian grocer, if you are lucky enough to have one.

Dosa
3/4 cup dry rice
1/4 cup dry urad dal, skinless
1/4 small onion
salt

The day before…
begin by soaking the urad dal and rice in two separate container covered with several inches of water. Cover and allow the bowls to sit out at room temperature at least overnight and up to one day.

The next morning…
drain and rinse the rice and dal
using a food processor grind the two together into a paste
add the onion and salt
and continue to grind
add water slowly until you get a smooth creamy and slightly thin batter
continue to grind the batter in the processor until you can rub it between your fingers and the grit remaining should be a little finer than cream of wheat

Filling
1 large potato, peeled, cubed, and cooked until fork tender (russets are recommended)
1/4 teaspoon black mustard seeds
1/4 teaspoon cumin seed
1 small onion, finely chopped
1 clove garlic, minced
1 green chili, minced (or chili powder to taste)
1/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon garam masala (or prepared curry powder)
1/4 teaspoon turmeric
1 tablespoon cilantro, chopped
salt and pepper
oil for sautéing

Heat the oil over medium heat
add the mustard and cumin seeds until they begin to pop
add the onion, garlic and chili
sauté for a couple minutes
add the ground cumin and coriander
gently stir in the cubed potatoes
add the turmeric, garam masala, chopped cilantro and mix well
add a about 1/4 cup of water and mix well
salt and pepper to taste

The Masala Dosa
Heat a well-oiled medium non-stick pan over high heat
reduce heat
pour 1/3 cup of batter into the center of the pan, like a crepe, work quickly swirling the batter outwards into a very thin flat pancake. (don’t be overly concerned about holes or getting it perfectly round, just focus on spreading it thin. Use a rubber scraper to move the batter if you feel more comfortable)

Cook the dosa until the underside is golden brown and the top is no longer glossy. This will only take a few minutes and do not flip the dosa. (If your dosa seems a little thick, too chewy, or not quite crispy enough, blend the batter again and add a little more water.)

Remove the dosa from the pan and fill with several tablespoons of the prepared potato filling and a little squeeze of sriracha for more heat, if you like that. Roll up and serve immediately with your favorite chutney.

Makes 6

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Entry filed under: Breads, For One or Two, Indian, Main Course, Popular Ethnic Dishes, Sides & Salads, Vegetarian. Tags: .

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