Masala Dosa

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse idli rice, urad dal, and fenugreek seeds together thoroughly under running water.

   Ca. 2 min.

2. 2

   Soak the rinsed rice, dal, and fenugreek seeds in water for at least 6 hours or overnight.

   Ca. 6 t.

   Kokkens note: Ensure there is enough water to cover the ingredients completely, as they will expand.

3. 3

   Drain the soaking water and transfer the soaked ingredients to a high-speed blender.

   Ca. 1 min.

4. 4

   Add fresh water and blend until you achieve a very smooth, creamy batter with a consistency similar to pancake batter.

   Ca. 10 min.

   Kokkens note: Add water gradually to reach the desired consistency. The batter should be thick but pourable.

5. 5

   Pour the batter into a large bowl, stir in the salt, and cover loosely with a lid or plastic wrap.

   Ca. 1 min.

6. 6

   Allow the batter to ferment in a warm place for 8-12 hours, or until it has doubled in volume and has a slightly sour aroma.

   Ca. 12 t.

   Kokkens note: Fermentation time varies with ambient temperature; a warmer place speeds up the process.

7. 7

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

   Ca. 2 min.

8. 8

   Add mustard seeds and allow them to splutter, then add curry leaves and sauté for a few seconds until fragrant.

   Ca. 1 min.

9. 9

   Stir in chopped yellow onion, grated ginger, and minced green chili, then sauté until the onion turns translucent.

   Ca. 5 min.

10. 10

    Add turmeric powder and the mashed potato to the pan, mixing well to combine all ingredients.

    Ca. 2 min.

11. 11

    Season the potato filling with salt and add water, mixing until lightly moist and well-combined, then set aside.

    Ca. 3 min.

12. 12

    Once the dosa batter is fermented, gently stir it without deflating too much and check consistency; add a little water if too thick.

    Ca. 1 min.

    Kokkens note: The batter should be pourable but not watery.

13. 13

    Heat a non-stick griddle or tawa over medium-high heat until hot, then lightly grease it with oil.

    Ca. 3 min.

    Kokkens note: You can sprinkle a few drops of water on the griddle; if they sizzle and evaporate quickly, it's ready.

14. 14

    Pour a ladleful of dosa batter onto the center of the griddle and quickly spread it outwards in a spiral motion to form a thin, even circle.

    Ca. 1 min.

    Kokkens note: Work quickly to spread the batter before it sets.

15. 15

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

16. 16

    Cook the dosa until the edges start to crisp and turn golden brown, and the center is cooked through.

    Ca. 3 min.

    Kokkens note: Do not flip the dosa. It cooks on one side only.

17. 17

    Place a portion of the potato filling on one half of the dosa, then fold the other half over to create a semi-circle or roll it up.

    Ca. 1 min.

18. 18

    Remove the masala dosa from the griddle and serve immediately.

19. 19

    Repeat with the remaining batter and filling, adjusting griddle temperature as needed.

    Ca. 20 min.

    Kokkens note: Wipe the griddle with a damp cloth between dosas to cool it slightly and prevent sticking.

20. 20

    Garnish with chopped cilantro before serving.