Crisp Masala Dosa with Spiced Potato Filling

What you need

• 330 g (1 1/2 cups) idli rice, or other parboiled rice
• 35 g (1/4 cup) thick poha, flattened rice
• 125 g (1/2 cup) urad dal, husked black gram
• 1 tbsp chana dal, for the batter
• 1/4 tsp fenugreek seeds
• 1 tsp salt, for the batter
• 600 g (1 1/3 lb) potatoes, about 4 medium
• 2 tbsp neutral oil, plus extra for the pan
• 1/2 tsp mustard seeds
• 1 tbsp chana dal, for the filling
• 1 tsp urad dal, for the filling
• 2 onions, thinly sliced, about 150 g (5 oz)
• 1 tbsp ginger, finely chopped
• 2 green chillies, chopped
• 10 curry leaves
• 1/4 tsp turmeric powder
• 1 pinch asafoetida, optional
• 3 tbsp coriander leaves, chopped
• salt, to taste, for the filling
• 6 tbsp ghee, or oil, for cooking the dosas

Method

Restated from the original video

1. 1

   Rinse the rice and poha together two or three times. Cover with about 500 ml water and soak for 4-5 hours.

2. 2

   In a second bowl, rinse the urad dal, the batter chana dal and the fenugreek seeds. Cover with about 250 ml water and soak for 4-5 hours.

3. 3

   Drain the dal, saving its soaking liquid. Grind the dal with about 120 ml of that liquid until very smooth, light and airy, 5-8 min in a wet grinder or strong blender. Scrape it into a large bowl.

4. 4

   Drain the rice and poha and grind them with about 250 ml fresh water until fine but not perfectly smooth. Rubbed between the fingers it should feel faintly sandy.

5. 5

   Pour the rice mixture into the bowl with the dal, add the batter salt and mix with a clean hand for 1-2 minutes.

6. 6

   Cover loosely and leave in a warm place to ferment until the batter has risen, smells pleasantly sour and is full of small bubbles, 8-12 hours.

7. 7

   For the filling, boil the potatoes in salted water until a knife slides through the centre, 20-25 min. Drain, let them cool a little, then peel and break them into rough chunks.

8. 8

   Heat the 2 tbsp oil in a wide pan over medium heat. Add the mustard seeds and wait until they pop, then add the filling chana dal and urad dal and fry until light golden, 1-2 min.

9. 9

   Add the onions, ginger, green chillies and curry leaves. Cook, stirring often, until the onions are soft and translucent, 5-6 min.

10. 10

    Stir in the turmeric and asafoetida, pour in 120 ml water and let it bubble for 2 min.

11. 11

    Add the potatoes and season with salt. Mash lightly and stir over low heat until thick and moist with no loose liquid, 3-4 min. Fold in the coriander leaves and take the pan off the heat.

12. 12

    Stir the fermented batter gently. If it is stiff, thin it with a splash of water so it pours like thick pancake batter.

13. 13

    Heat a cast iron griddle or flat pan over medium heat until a few drops of water hiss away at once. Rub the surface with a little oil.

14. 14

    Pour a ladle of batter into the middle and spread it outward in a spiral with the back of the ladle into a thin round about 25 cm across.

15. 15

    Drizzle about 1 tsp ghee over the top and around the edge. Cook without flipping until the underside is golden and crisp and the top looks dry, 2-3 min.

16. 16

    Spoon about 3 tbsp of the potato filling down the middle, fold the dosa over it and serve at once. Repeat with the remaining batter.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.