Masala Dosa
Ingredients
Dosa Batter - makes twenty 16” - 18” dosas
- 4 cups basmati or jasmine rice
- 2 cups urad dal
- ¼ cup chana dal
- ½ tsp fenugreek seeds
- 5 cups water
- about 1 tsp canola oil for griddle or crepe pan
Masala Filling - 1 portion
- 1 tbsp canola oil for griddle or crepe pan
- ½ tsp mustard seed s
- 1 tbsp yellow split peas
- ½ medium onion, small dice
- 2 Yukon gold potatoes, boiled & cubed
- ½ tsp turmeric
- 1 green chili, minced
- 2 tbsp chopped cilantro
- salt to taste
- ½ cup water
How-to
Make Dosa Batter
- In large bowl, mix together rice, urad dal, chana dal and fenugreek seeds
- Pour water over ingredients, mix together, and let sit overnight at room temperature
- The next day, add mixture into a blender and blend until smooth batter forms
- Leave batter to sit at room temperature for 1 hour
Saute Masala Filling
- Heat oil on a grill or in a pan over medium-high heat
- Add filling ingredients and sauté 5 minutes. (Turn to low heat, and continue to sauté 3 minutes while cooking dosa)
Cook Dosa & Add Masala Filling
- Rub grill or pan with 1 tsp canola oil and heat over medium- high
- Add 1½ cups dosa batter, and spread in a large, thin circle. Allow to cook until bottom starts to brown (cook on one side only)
- Add filling, roll dosa around filling. Serve hot with Coconut-Ginger Chutney
Note: Traditional dosas are 16” - 18” in diameter, and cooked in dosa pans or on a large flat-top surface. To do this at home, use a large crepe or sauté pan. If making a 10” - 12” dosa, use ¾ cup of batter per dosa. Rub top with 1 tsp oil. Add filling inside dosa and roll