Masala Dosa

Ingredients

• 10 1/2 ozbasmati rice, soaked separately for 6 hours
• 3 1/2 ozurad dal, soaked separately for 6 hours
• 1 tspfenugreek seeds
• 1 1/3 lbfloury potatoes, boiled and roughly crushed
• 1onion, sliced
• 1 tspmustard seeds
• 15curry leaves
• 2green chilies, slit
• 1/2 tspground turmeric
• 1/2 ozginger, finely grated
• 1/3 cupvegetable oil
• 2 tspsea salt
• 1/2 ozfresh cilantro, chopped

Method

1. 1

   Soak the rice in one bowl and the urad dal with the fenugreek seeds in another for six hours, then drain and grind each to a smooth paste with a little fresh water, the dal first.

2. 2

   Combine the two pastes with the salt, mix with your hand, and leave the bowl covered somewhere warm until the batter has risen and smells pleasantly sour.

3. 3

   Heat two tablespoons of the oil in a skillet over medium-high heat, add the mustard seeds and wait for them to crackle, then add the curry leaves, green chilies, ginger and sliced onion and cook until the onion is soft.

4. 4

   Stir in the turmeric, then the crushed potato and a splash of water, and cook until everything is yellow and holds together. Fold through the cilantro.

5. 5

   Heat a flat griddle or cast-iron skillet over medium-high heat until a drop of water skitters across it. Pour a ladle of batter into the center and spread it outwards in a widening spiral with the base of the ladle, as thin as you can.

6. 6

   Drizzle oil around the edge and cook until the underside is deep golden and lifts away cleanly. Spoon filling down the middle, fold the dosa over it and serve straight away.

Nutrition per serving