Masala Dosa

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

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

   Ca. 5 min.

   Kokkens note: 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.

   Ca. 10 min.

   Kokkens note: Add water gradually to achieve a thick, smooth consistency.

5. 5

   Transfer the urad dal batter to a large bowl.

   Ca. 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.

   Ca. 10 min.

   Kokkens note: Ensure there are no whole grains left.

7. 7

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

   Ca. 1 min.

8. 8

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

   Ca. 2 min.

   Kokkens note: 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.

   Ca. 12 t.

   Kokkens note: 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.

    Ca. 2 min.

11. 11

    Add the mustard seeds and let them splutter.

    Ca. 1 min.

12. 12

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

    Ca. 1 min.

13. 13

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

    Ca. 7 min.

14. 14

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

    Ca. 1 min.

15. 15

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

    Ca. 2 min.

    Kokkens note: 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.

    Ca. 1 min.

17. 17

    Mix the potato filling well and set aside.

    Ca. 1 min.

18. 18

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

    Ca. 1 min.

    Kokkens note: 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.

    Ca. 2 min.

    Kokkens note: 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.

    Kokkens note: 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.

    Kokkens note: Work quickly before the batter sets.

23. 23

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

    Kokkens note: This helps in achieving crispiness and easy removal.

24. 24

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

    Ca. 3 min.

    Kokkens note: 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.

    Kokkens note: Repeat with the remaining batter and filling.