Masala Dosa

Cook it step by step

1. 1

   Rinse the dosa rice and urad dal separately. Soak the rice for 6 hours; soak the dal with fenugreek for 4 hours, then drain while reserving some soaking water.

2. 2

   Grind the dal first with small additions of water until very light and fluffy, then grind the rice to a smooth but faintly gritty paste. Combine, add enough water for a thick pouring batter and mix vigorously for 2 minutes.

3. 3

   Cover loosely and ferment at 26–30°C for 8–14 hours until the batter has risen, smells pleasantly tangy and is filled with small bubbles. Stir in salt and enough water for a ribbon-like flow.

4. 4

   For the filling, crackle mustard seeds in oil, then add curry leaves, green chilli and sliced onion. Cook 6–8 minutes until soft; add turmeric, crushed boiled potatoes, salt and a splash of water and cook for 5 minutes.

5. 5

   Heat a well-seasoned cast-iron tawa over medium-high heat. Sprinkle a few drops of water; they should dance and evaporate in 2–3 seconds. Lower to medium and wipe with a thin film of oil.

6. 6

   Pour a ladle of batter in the centre and spread outward in quick concentric circles. Drizzle oil around the edge and cook for 2–3 minutes until the base is crisp, brown and releases easily.

7. 7

   Add potato masala across the centre, fold the dosa and serve at once. Cool and wipe the pan briefly between dosas so the next ladle spreads instead of setting immediately.