A properly made crisp and savory Indian dosa is wonderfully delicious, and fairly simple to make at home, with this caveat: the batter must be fermented overnight for the correct texture and requisite sour flavor. However, once the batter is ready, it can be refrigerated and kept for several days, even a week. With a traditional spicy potato filling, dosas makes a perfect vegetarian breakfast or lunch. Serve them with your favorite chutney.
Provided by David Tanis
Categories dinner, project, main course
Time 15h
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Make the dosa batter: Put rice in a bowl, rinse well and cover with 4 cups cold water. Put urad dal and fenugreek seeds in a small bowl, rinse well and add cold water to cover. Leave both to soak for 4 to 6 hours.
- Drain rice and dal-fenugreek mixture in separate colanders. Put rice in a food processor, blender or wet-dry grinder. Add 1 cup cold water and grind to a smooth paste. It will take about 10 minutes, and it may be necessary to work in batches. Repeat the process with the dal-fenugreek mixture.
- Combine the two pastes in a medium mixing bowl. Whisk together, adding enough water to obtain a medium-thick batter. You should have about 6 cups. Cover bowl with a kitchen towel and set in a warm place. Let ferment until the surface is bubbly, about 8 hours. Stir in the salt. Use the batter straight away or refrigerate for later use. (Batter will keep for up to a week, refrigerated. Thin with water if necessary before proceeding.)
- Make the potato filling: Put ghee in a wide skillet over medium heat. When oil is wavy, add mustard seeds and cumin seeds. Wait for seeds to pop, about 1 minute, then add red peppers and onion. Cook, stirring until onions have softened, about 5 minutes. Season lightly with salt. Add turmeric, asafetida, ginger, curry leaves, garlic and green chile. Stir to coat and let sizzle for 1 minute.
- Add potatoes and 1/2 cup water. Cook, stirring well to combine, until liquid has evaporated, about 5 minutes. Mash potatoes a bit with the back of a wooden spoon. Season well with salt, add cilantro, then set aside at room temperature. (Potato filling may be prepared up to a day in advance.)
- To make dosas, set a griddle or cast-iron skillet over medium heat. Brush with about 1 teaspoon vegetable oil. Ladle 1/4 cup batter in the center of griddle. Using bottom of ladle, quickly spread batter outward in a circular motion to a diameter of about 7 inches. Drizzle 1/2 teaspoon oil over the top. Leave dosa batter to brown gradually until outer edges begin to look dry, about 2 minutes, cooking on one side only. With a spatula, carefully loosen dosa from griddle. Bottom should be crisp and beautifully browned. Spoon 1/2 cup potato filling onto top of dosa, centering it as a strip in the middle of the round dosa. Flatten the potato mixture slightly. Using the spatula, fold the sides of the dosa around the filling to make a cylindrical shape. Serve immediately. Continue making dosas one at a time.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 26 grams, Carbohydrate 54 grams, Fat 30 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 243 milligrams, Sugar 3 grams, TransFat 0 grams
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Tyrease Brown
[email protected]These dosas were amazing! I highly recommend this recipe.
Rashid Bhai
[email protected]I've never made dosas before, but this recipe made it easy. The dosas were delicious and I will definitely be making them again.
Rashid Zaibtalior
[email protected]This recipe is a keeper! The dosas were so good and my family loved them.
Grace Gutton
[email protected]I'm not sure what I did wrong, but these dosas were a disaster. They were burnt and inedible.
Tichaona Pasipanodya
[email protected]I followed the recipe exactly and the dosas didn't turn out well. They were too thick and rubbery.
Garena Ff
[email protected]These dosas were a bit bland for my taste. I would add more spices next time.
Yeboah Edmond
[email protected]I've made this recipe several times and it always turns out great. It's a great way to use up leftover potatoes.
Matt Ebbers
[email protected]These dosas were a bit time-consuming to make, but they were worth it. They were so flavorful and delicious.
Ramy Mohsen
[email protected]I'm not a big fan of Indian food, but I thought I'd give this recipe a try. I was pleasantly surprised! The dosas were delicious and I will definitely be making them again.
Trish Saidi
[email protected]These dosas were so good! I've never had them before, but I will definitely be making them again.
Makale Modise
[email protected]The recipe was easy to follow and the dosas turned out great. I especially liked the addition of the potato filling.
Subel Hasan
[email protected]I made these dosas for breakfast this morning and they were a hit! My kids loved them and even asked for seconds.
Dhormo Roy
[email protected]Masala dosa is one of my favorite dishes, and this recipe is the best I've tried. The dosas were crispy on the outside and soft and fluffy on the inside, and the filling was flavorful and delicious. I highly recommend this recipe!