Masala Dosa

• basmati riceor idli rice for traditional2 cup
• urad dal½ cup
• fenugreek seeds½ tsp
• potato, boiled, mashed4 piece
• mustard seeds1 tsp
• curry leaves1 sprig
• turmeric½ tsp
• green chili, chopped2 piece
• onion, chopped1 piece
• oilfor cooking and griddle3 tbsp

Method

1. 1

   Soak rice, urad dal, and fenugreek seeds separately for at least 6 hours.

   Long soak = better fermentation.

2. 2

   Drain and grind to a smooth batter; combine and ferment overnight in a warm spot until doubled.

   Look for bubbles and a pleasantly sour smell.

3. 3

   For the filling, sauté mustard seeds, curry leaves, green chili, and onion in oil; add boiled mashed potato and turmeric.

4. 4

   Heat a cast iron griddle, ladle batter, and spread thin in a spiral; drizzle with oil.

   Wipe the hot pan with a sliced onion to season it.

5. 5

   Cook until lacy and crisp; place a scoop of potato masala along the centre.

6. 6

   Fold over the filling and serve immediately with chutney and sambar.

   Crispness fades fast — eat as you cook.

Per serving

385

kcal

10g

protein

68g

carbs

9g

fat