Masala Dosa

Priprava

Sestavine

Postopek

Korak za korakom

1. 1

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

   Približno 5 min

   Kuharjeva opomba: 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.

   Približno 10 min

   Kuharjeva opomba: Add water gradually to achieve a thick, smooth consistency.

5. 5

   Transfer the urad dal batter to a large bowl.

   Približno 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.

   Približno 10 min

   Kuharjeva opomba: Ensure there are no whole grains left.

7. 7

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

   Približno 1 min

8. 8

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

   Približno 2 min

   Kuharjeva opomba: 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.

   Približno 12 h

   Kuharjeva opomba: 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.

    Približno 2 min

11. 11

    Add the mustard seeds and let them splutter.

    Približno 1 min

12. 12

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

    Približno 1 min

13. 13

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

    Približno 7 min

14. 14

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

    Približno 1 min

15. 15

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

    Približno 2 min

    Kuharjeva opomba: 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.

    Približno 1 min

17. 17

    Mix the potato filling well and set aside.

    Približno 1 min

18. 18

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

    Približno 1 min

    Kuharjeva opomba: 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.

    Približno 2 min

    Kuharjeva opomba: 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.

    Kuharjeva opomba: 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.

    Kuharjeva opomba: Work quickly before the batter sets.

23. 23

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

    Kuharjeva opomba: This helps in achieving crispiness and easy removal.

24. 24

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

    Približno 3 min

    Kuharjeva opomba: 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.

    Kuharjeva opomba: Repeat with the remaining batter and filling.