Masala Dosa
A naturally fermented rice-and-urad-dal batter spread paper-thin on a hot griddle until crisp, then folded around a soft turmeric potato filling. The overnight ferment does most of the work.
- 1
Rinse the rice until the water runs nearly clear. Soak the rice in one bowl and the urad dal with the fenugreek seeds in another, each covered by 2 inches of water, for 6 hours.
- 2
Drain the dal, reserving its soaking water. Grind it with about 1/2 cup of that water to a smooth, airy paste and scrape it into a large bowl.
- 3
Drain and grind the rice with about 3/4 cup fresh water to a fine batter that still feels faintly gritty. Add it to the dal with 1 teaspoon of the salt and mix by hand for a full minute.
- 4
Cover and leave in a warm spot, 80°F to 85°F, for 8 to 12 hours, until the batter has risen, smells tangy, and is full of bubbles. Stir gently and thin with water to the consistency of pourable heavy cream.
- 5
For the filling, heat 1 tablespoon of the oil in a skillet over medium-high. Add the mustard seeds and chana dal; when the seeds pop and the dal turns golden, add the curry leaves and stand back from the spatter.
- 6
Add the onion, green chiles, and remaining 1/2 teaspoon salt. Cook until the onion is soft and translucent, 6 to 8 minutes, then stir in the turmeric.
- 7
Fold in the crushed potatoes with 1/4 cup water. Cook 3 minutes, mashing lightly, until everything is evenly yellow and moist. Stir in the cilantro and keep warm.
- 8
Heat a flat griddle or large nonstick skillet over medium-high until a flick of water skitters across it. Rub with a little of the remaining oil and wipe it nearly dry.
- 9
Pour a scant 1/2 cup of batter into the center and spread it outward in one quick spiral with the back of the ladle, as thin as you can manage.
- 10
Drizzle a teaspoon of oil around the edge. Cook without turning until the surface looks dry, the edges lift, and the underside is crisp and deep golden, 2 to 3 minutes.
- 11
Spoon filling down the center, fold the dosa over it, and slide it onto a plate. Wipe the griddle and repeat with the remaining batter and filling.
Ingredients
- 2 cups raw white rice, short or medium grain
- 1/2 cup skinned split urad dal
- 1/2 teaspoon fenugreek seeds
- 1 1/2 teaspoons salt, divided
- 3 tablespoons vegetable oil, divided
- 1 teaspoon black mustard seeds
- 1 teaspoon split chana dal
- 10 fresh curry leaves
- 1 medium onion, thinly sliced
- 2 green chiles, slit lengthwise
- 1/2 teaspoon ground turmeric
- 1 1/2 pounds russet potatoes, boiled, peeled, and coarsely crushed
- 2 tablespoons chopped fresh cilantro
Instructions
- 1
Rinse the rice until the water runs nearly clear. Soak the rice in one bowl and the urad dal with the fenugreek seeds in another, each covered by 2 inches of water, for 6 hours.
- 2
Drain the dal, reserving its soaking water. Grind it with about 1/2 cup of that water to a smooth, airy paste and scrape it into a large bowl.
- 3
Drain and grind the rice with about 3/4 cup fresh water to a fine batter that still feels faintly gritty. Add it to the dal with 1 teaspoon of the salt and mix by hand for a full minute.
- 4
Cover and leave in a warm spot, 80°F to 85°F, for 8 to 12 hours, until the batter has risen, smells tangy, and is full of bubbles. Stir gently and thin with water to the consistency of pourable heavy cream.
- 5
For the filling, heat 1 tablespoon of the oil in a skillet over medium-high. Add the mustard seeds and chana dal; when the seeds pop and the dal turns golden, add the curry leaves and stand back from the spatter.
- 6
Add the onion, green chiles, and remaining 1/2 teaspoon salt. Cook until the onion is soft and translucent, 6 to 8 minutes, then stir in the turmeric.
- 7
Fold in the crushed potatoes with 1/4 cup water. Cook 3 minutes, mashing lightly, until everything is evenly yellow and moist. Stir in the cilantro and keep warm.
- 8
Heat a flat griddle or large nonstick skillet over medium-high until a flick of water skitters across it. Rub with a little of the remaining oil and wipe it nearly dry.
- 9
Pour a scant 1/2 cup of batter into the center and spread it outward in one quick spiral with the back of the ladle, as thin as you can manage.
- 10
Drizzle a teaspoon of oil around the edge. Cook without turning until the surface looks dry, the edges lift, and the underside is crisp and deep golden, 2 to 3 minutes.
- 11
Spoon filling down the center, fold the dosa over it, and slide it onto a plate. Wipe the griddle and repeat with the remaining batter and filling.