Masala Dosa

About this Masala Dosa

The masala dosa is South India's great breakfast: a paper-thin, crisp pancake from fermented rice and lentil batter, wrapped around a soft, mustard-and-curry-leaf potato filling. The batter takes a little planning (a long soak and an overnight ferment) but almost no effort, and the cost per portion is tiny.

• 500 gRice, short or medium grain
• 200 gUrad Dal, split and skinned
• 3 gFenugreek, seeds, for the batter
• 400 gPotatoes, peeled and cubed
• 150 gOnions, thinly sliced
• 10 gMustard Seeds
• 10 gCurry Leaves
• 5 gTurmeric
• 5 gChilli Powder
• 60 mlVegetable Oil, for the filling and cooking
• 15 gSalt

Plus water and a little salt to taste.

How to prepare Masala Dosa

1. 1

   Soak the rice with the fenugreek seeds in one bowl, and the urad dal in another, each covered with plenty of water, for 5-6 hours.

2. 2

   Drain, then grind the dal with a little cold water to a light, fluffy batter. Grind the rice separately to a fine, slightly gritty paste. Combine, add the salt and enough water for a pourable batter.

3. 3

   Cover loosely and leave somewhere warm for 8-12 hours until risen, bubbly and pleasantly sour.

4. 4

   For the filling, boil the potatoes in salted water for 10-12 minutes until tender. Drain and roughly crush.

5. 5

   Heat 2 tablespoons of oil in a pan. Add the mustard seeds; when they pop add the curry leaves and onions and fry for 6-8 minutes until soft and golden.

6. 6

   Stir in the turmeric, chilli powder and salt, then the potatoes with a splash of water. Cook for 3-4 minutes, mashing lightly, then set aside warm.

7. 7

   Heat a flat non-stick pan or griddle until a drop of water sizzles. Wipe with a little oil. Pour a ladle of batter in the centre and spread in a quick spiral outwards into a thin circle.

8. 8

   Drizzle a few drops of oil around the edge and cook for 2-3 minutes, without flipping, until crisp and deep golden underneath.

9. 9

   Spoon some filling along the centre, fold the dosa over and serve at once with chutney and sambar.

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