Start the day before. The fermenting alone is 8 hr, against 60 min of actual work.
Allergens in Masala Dosa: mustard.
Ingredients
Quantities for 4.
- 3 cups Ricepar-boiled/idli rice if you can get it
- 3/4 cup Urad Dal
- 1 tsp Fenugreek Seedshelps fermentation and browning
- 500g, boiled and crumbled Potato
- 2, sliced Onion
- 3, slit Green Chilli
- 1 tbsp Ginger
- 1/2 tsp Turmeric
- 1 tsp Mustard Seeds
- 1 tsp Chana Dalfor the temperingoptional
- 1 sprig Curry Leaves
- a pinch Asafoetidaoptional
- a handful Coriander Leavesoptional
- as needed Neutral Oil
- to taste Salt
Cookware
stovetop, blender, tawa
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Plan two days ahead. Soaking is 6 hours and fermentation is 8-14 hours depending on how warm your kitchen is.
- The batter is fermented, not raised with anything added. In a cold kitchen, leave it in an oven with only the light on.
- You will know it is ready when the batter has roughly doubled, smells pleasantly sour, and is full of bubbles.
Method
- Soak the rice in one bowl, and the urad dal with the fenugreek in another, for 6 hours.
- Grind the urad dal first with a little cold water until very light and fluffy, then the rice to a slightly grainy paste. Combine, add salt and mix with your hand for a minute; the warmth helps it start.
- Cover loosely and leave in a warm place 8-14 hours until doubled, bubbly and faintly sour. Stir gently before use and thin with water to a pouring consistency.
- For the filling, heat oil, splutter the mustard seeds with the chana dal, curry leaves and asafoetida, add the onion, chilli and ginger and cook until soft. Add turmeric, then the crumbled potato, salt and coriander. Keep warm.
- Heat a flat tawa until a drop of water skitters across it. Rub with a halved onion dipped in oil, pour a ladle of batter in the centre and spread outwards in a quick spiral.If the batter will not spread, the pan is too hot; cool it briefly with a wipe of a damp cloth.
- Drizzle oil around the edge and cook until the underside is crisp and deep gold, 2-3 minutes. Do not flip. Place a scoop of potato in the centre, fold and serve straight away with coconut chutney and sambar.
Storage
Fermented batter keeps 4-5 days refrigerated and gets more sour each day; older batter suits dosa better than idli. Cooked dosas do not keep. The potato filling keeps 3 days.
Nutrition Medium estimate
One serving of Masala Dosa (374 g) is about 785 calories, or 210 calories per 100 g.
Medium protein: 22 g a serving, 11% of the calories
| Per serving374 g | Per 100 g | |
|---|---|---|
| Calories | 785 kcal | 210 kcal |
| Protein | 21.5 g | 6 g |
| Carbohydrate | 168.5 g | 45 g |
| of which sugars | 4.6 g | 1 g |
| Fibre | 9.9 g | 3 g |
| Fat | 1.9 g | 0 g |
| of which saturated | 0.5 g | 0 g |
| of which unsaturated | 1.1 g | 0 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for curry leaves, urad dal. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Tamil Nadu recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.