Masala dosa

Ingredients

• 800 g fermented dosa batter
• 600 g waxy potatoes
• 1 piece yellow onion
• 1 piece Indian green chili or mild green chili
• 15 g fresh ginger
• 12 leaves fresh or frozen curry leaves
• 1 tsp black mustard seeds
• 1 tsp split skinless urad dal
• 1 tsp chana dal
• 1/2 tsp ground turmeric
• 1 pinch asafoetida
• 8 g fine salt
• 60 ml neutral oil
• 30 g ghee
• 0.5 bunches fresh cilantro
• 1 tbsp lime juice
• 200 g coconut chutney

Method

1. Cook the whole potatoes in simmering water until a knife pierces them without resistance, then drain, let cool slightly, peel, and roughly mash to keep some tender chunks.
2. Thinly slice the onion, mince the ginger, and split the chili; heat a pan with oil until shimmering, then add mustard seeds, urad dal, and chana dal until the seeds pop and the lentils turn golden.
3. Add the curry leaves, asafoetida, onion, ginger, and chili, then sauté until the onion softens, becomes translucent, and smells slightly sweet.
4. Stir in the turmeric, mashed potatoes, salt, and a splash of water; mix over low heat until you have a soft, cohesive yellow filling, then finish with fresh cilantro and lime juice.
5. Heat a large flat pan or cast-iron crepe pan until a drop of water sizzles and evaporates quickly; oil very lightly and wipe away to leave only a shiny film.
6. Pour the dosa batter in the center and immediately spread it into a thin spiral using the back of a ladle, without pressing too hard, to form a large, thin crepe.
7. Cook undisturbed until the surface dries, the edges lift, and the bottom becomes golden and crispy; drizzle a little ghee around the edges for flavor and extra crispness.
8. Place the masala filling in the center, fold the dosa over it or roll it up, then serve immediately while still crispy, with coconut chutney on the side.

Nutrition

Per serving

Energy

891.7 kcal

Protein

18.07 g

Carbohydrate

110.41 g

Fat

46.4 g

Fibre

11.52 g

Calcium

48.97 mg

Iron

12.55 mg

Magnesium

35.51 mg