Masala Dosa

An extremely thin, crispy, and slightly tangy fermented rice crepe. Inside, a melting turmeric-yellow potato filling that exhales the scent of mustard seeds and curry leaves.

• Prep time: 40 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 614
• Protein: 16 g
• Carbs: 104 g
• Fat: 14 g

Ingredients

• 300 g White rice ( soaked )
• 100 g urad dal ( soaked )
• 1 tsp Fenugreek seed
• 500 ml Mineral water
• 1 tsp Gray sea salt
• 500 g Potato ( cooked and mashed )
• 2 piece Onion ( finely sliced )
• 2 piece Thai chili ( chopped )
• 1 tsp mustard seeds
• 1 tsp Turmeric powder
• 10 piece curry leaves
• 50 g ghee
• 1 pinch asafoetida optional
• 20 g Fresh ginger ( grated or finely chopped )

Instructions

1. Soaking and grinding

   Soak the white rice and urad dal separately for 6 hours. Grind in a blender with mineral water until a smooth batter that coats the spoon is obtained. Add the sea salt.

2. Fermentation

   Let the batter rest in a warm place for 8 to 12 hours. The batter should double in volume, become frothy, and give off a slightly sour smell.

3. Preparation of the filling

   Heat the ghee. When hot, add the mustard seeds. When they crackle, add the sliced onion, Thai chili, fresh ginger, curry leaves, and turmeric powder. Stir in the cooked and coarsely mashed potato.

4. Cooking the dosas

   On a very hot and greased griddle, pour a ladle of batter. Spread in a very thin circle with the back of the ladle. Pour a drizzle of ghee around the edges. When the edges brown and lift off by themselves, the crepe is ready.

Chef's tips

• The griddle temperature is key: it must be hot enough to sear the batter instantly.
• If the batter is too thick, it won't spread thinly; it should have the consistency of a fluid crepe batter.

Storage

The fermented batter keeps for 3 days in the fridge. Cooked dosas must be eaten immediately to maintain their crispness.