Masala Dosa

Preparació prèvia

Llista d’ingredients

Elaboració

Pas a pas

1. 1

   Rinse the raw rice, urad dal, and fenugreek seeds separately until the water runs clear.

   Uns 5 min

   Nota de cuina: This removes excess starch and ensures a cleaner fermentation.

2. 2

   Soak the raw rice in enough water to cover it by several inches for at least 6 hours or overnight.

3. 3

   Soak the urad dal and fenugreek seeds together in enough water for at least 6 hours or overnight.

4. 4

   Drain the soaked urad dal and fenugreek seeds, then grind them in a wet grinder or high-speed blender with a little water until a smooth, fluffy batter forms.

   Uns 10 min

   Nota de cuina: Add water gradually to achieve a thick, smooth consistency.

5. 5

   Transfer the urad dal batter to a large bowl.

   Uns 1 min

6. 6

   Drain the soaked raw rice and grind it in the same grinder or blender with a little water until it forms a smooth batter, slightly coarser than the urad dal batter.

   Uns 10 min

   Nota de cuina: Ensure there are no whole grains left.

7. 7

   Combine the rice batter with the urad dal batter in the large bowl.

   Uns 1 min

8. 8

   Add the salt to the batter and mix thoroughly with your hands for a few minutes.

   Uns 2 min

   Nota de cuina: Using your hands helps incorporate air and kickstarts fermentation.

9. 9

   Cover the bowl loosely and let the batter ferment in a warm place for 8-12 hours, or until it has doubled in volume and has a lightly sour smell.

   Uns 12 h

   Nota de cuina: Fermentation time varies with ambient temperature. In colder climates, place it in a warm oven (turned off) or near a heater.

10. 10

    While the batter ferments, prepare the potato filling: heat the vegetable oil in a pan over medium heat.

    Uns 2 min

11. 11

    Add the mustard seeds and let them splutter.

    Uns 1 min

12. 12

    Add the curry leaves, green chili, and ginger, and sauté for 30 seconds until fragrant.

    Uns 1 min

13. 13

    Add the yellow onion and sauté until translucent, about 5-7 minutes.

    Uns 7 min

14. 14

    Stir in the turmeric powder and asafoetida, and cook for another minute.

    Uns 1 min

15. 15

    Add the mashed potato to the pan and mix well with the spices.

    Uns 2 min

    Nota de cuina: Break up any large potato lumps.

16. 16

    Season the potato filling with salt to taste and stir in the lemon juice and fresh coriander.

    Uns 1 min

17. 17

    Mix the potato filling well and set aside.

    Uns 1 min

18. 18

    Once the dosa batter is fermented, gently stir it without deflating too much.

    Uns 1 min

    Nota de cuina: If the batter is too thick, add a little water to achieve a pouring consistency.

19. 19

    Heat a non-stick tawa or flat griddle over medium-high heat.

    Uns 2 min

    Nota de cuina: The tawa should be hot enough for water droplets to sizzle and evaporate immediately.

20. 20

    Lightly grease the tawa with a little vegetable oil.

    Nota de cuina: You can use a piece of onion or a paper towel to spread the oil evenly.

21. 21

    Pour a ladleful of dosa batter onto the center of the tawa.

22. 22

    Quickly spread the batter outwards in a circular motion with the back of the ladle to form a thin, even crepe.

    Nota de cuina: Work quickly before the batter sets.

23. 23

    Drizzle a little vegetable oil around the edges and over the dosa.

    Nota de cuina: This helps in achieving crispiness and easy removal.

24. 24

    Cook until the bottom turns golden brown and crispy, about 2-3 minutes.

    Uns 3 min

    Nota de cuina: The edges will start to lift when it's ready to fill.

25. 25

    Place a spoonful of potato filling in the center of the dosa.

26. 26

    Fold the dosa in half or roll it up.

27. 27

    Remove the masala dosa from the tawa and serve immediately.

    Nota de cuina: Repeat with the remaining batter and filling.