Masala Dosa with Coconut Chutney (South Indian Savory Crepes with filling)

Recipe by Anu_N
READY IN: 28hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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