Recipe by Anu
Posted in response to a request. From "The Vegetarian Menu Book" by Vasantha Moorthy. Note: Prep. time includes overnight fermenting time.
Top Review by Fouzia Parkar
i love dosas and ur recipe was just the one i have always been searching for. the filling was so tasty and so was the chutney. ya i did some mistakes too as ur recipe had some lines missing like "grind the rice and dals with water" (as i was grinding it without it as ur recipe didnt say so). for a first try, they were just great :)
- 473.18 ml parboiled rice
- 236.59 ml uncooked rice
- 236.59 ml split Urad Dal (split black gram)
- 2.46 ml fenugreek seeds
- oil (for frying)
- ghee or clarified butter (while setting up the final product -- the masala dosa)
- 44.37 ml oil
- 2.46 ml mustard seeds
- 4.92 ml gram dal
- 4.92 ml black gram dal
- 2 medium onions, finely chopped
- 4 green chilies, finely chopped
- 1 inch ginger, finely chopped
- 2 sprig curry leaves, finely chopped
- 2.46 ml red chili powder
- 2.46 ml turmeric powder
- 498.95 g potatoes, boiled,peeled,chopped
- coriander leaves, finely chopped (use about one handful)
- 1 lemon, juice of (optional)
- 9.85 ml oil
- 0.25 ml asafoetida powder
- 3 dried red chilies
- 22.18 ml split Urad Dal (split black gram)
- 1 coconut, grated
- tamarind pulp (use a lemon-sized ball)
Directions See How It's Made
- For the dosa: Soak the parboiled and uncooked rice together in water.
- Separately, soak the dal and fenugreek seeds together in water.
- After 3-4 hours, drain and reserve the water and grind both separately in a blender to a fine paste, adding some the reserved water as needed (if the grinder/blender seizes up) until the mixture is of batter consistency.
- Add the salt, some water if necessary, and mix both together thoroughly; keep overnight to ferment.
- The next day, check the batter; if too thick, add some water and mix so that it is of a pouring consistency.
- Heat a skillet and grease with some oil.
- Pour a ladleful of batter and spread as quickly as possible into a thin circle.
- Pour a little oil (about 1/2 teaspoon) all around the crepe and on the centre as well.
- Cook until the dosa is done, then turn over and cook the other side until crisp.
- Set the dosas aside.
- Note: If parboiled rice is not available, soak 2 1/4 cups of uncooked rice.
- For the potato curry: Heat the 3 tablespoons of oil.
- Season with the mustard and gram dals.
- When done, add the chopped onions, green chilies, ginger, curry leaves, chili powder, and turmeric powder.
- When the onions are browned, add the potatoes and salt, and mix thoroughly.
- Add the coriander leaves and lemon juice, if desired, and mix well.
- For the chutney: Heat the oil, add the asafoetida, red chilies, and then the dal.
- Fry until the dal turns brownish.
- Remove from flame.
- Grind this mixture with the grated coconut, salt and tamarind to a slightly rough paste.
- Add a little water to make the chutney of a spreadable consistency.
- To make the masala dosas (the final product!): When required, reverse the prepared dosa and place on a skillet.
- Spread approximately 1 tablespoon of chutney evenly all over the dosa.
- Carefully place 2 tablespoons of potato curry in the centre, fold the the left a third over the centre, and then the right side over the left (or, just fold it any way you like!).
- Sprinkle a little ghee or butter.
- Roast for a minute or two.
- Remove from flame and serve immediately.
- Alternatively, stuff the dosa with the potato curry only, and serve the chutney as a dip.