Masala Dosa

Method

1. Wash the rice 3 or 4 times until the water runs almost clear and put it in a bowl. In a second bowl, wash the urad dal together with the fenugreek seeds. Cover each with water by at least 5 cm and soak for 4 h. The dal is ready when a grain crushes easily between your fingers.

   Add in this stepParboiled (idli/dosa) rice or long-grain rice 150 gWhole skinned urad dal 50 gFenugreek seeds ½ tsp

2. Drain both. Grind the urad dal and fenugreek first, adding the cold water a little at a time, for 4–5 minutes until completely smooth, fluffy and noticeably increased in volume. Then grind the rice with the remaining water until it feels like fine semolina, just very slightly gritty. Combine both in a 1.5 L container (no more than half full, as the batter doubles), add the salt and mix with a clean hand for about 1 minute. Cover loosely and leave in a warm place (25–30 °C) for 12 h. It is ready when it has risen, is full of bubbles and smells pleasantly sour.

   Add in this stepCold water (for grinding) 250 mlSalt (for the batter) ¾ tsp

3. Put the whole, unpeeled potatoes in a 18 cm pot and cover with cold water by 2 cm. Bring to the boil over high heat, then reduce to medium heat and cook for 22 min, until a knife slides in easily. Drain, peel while warm, and break them into rough 1–2 cm chunks with your hands or a fork; don't mash them smooth.

   Add in this stepPotatoes 400 g

   high heat→medium heat

4. Heat the oil in a 22 cm pan over medium heat and add the mustard seeds. When they start to pop (half-cover the pan, they jump), add the chana dal and fry for 1 min until golden. Stand back as you add the curry leaves, as they spit, then immediately add the thinly sliced onion, slit green chillies and finely chopped ginger. Cook for 6 min, until the onion is soft and translucent but not browned.

   Add in this stepVegetable oil (for the filling) 1½ tbspBlack mustard seeds ½ tspChana dal 1 tspCurry leaves 10Onion (medium) 1Green chillies 1Fresh ginger 10 g

   medium heat

5. Stir in the turmeric for 10 seconds, then add the potatoes, salt and water. Cook over low heat for 3 min, folding gently, until everything is evenly yellow and the potatoes start to break down and hold together. Stir in the chopped coriander, cover and keep warm.

   Add in this stepGround turmeric ¼ tspSalt (for the filling) ½ tspWater (for the filling) 60 mlFresh coriander 5 g

   low heat

6. Stir the fermented batter gently so you keep the bubbles; it should pour like thick cream (add water a spoonful at a time if it is too thick). Heat a 26–28 cm cast-iron griddle or non-stick pan over medium-high heat: a few drops of water should sizzle and vanish in 2–3 seconds. Wipe the pan with an oiled paper towel, pour a ladle of batter (about 100 ml) into the centre and at once spread it outwards in a spiral with the back of the ladle into a thin 23–25 cm round. Drizzle a little oil round the edge and over the top, reduce to medium heat and cook for 2 min, until the underside is deep golden and the edges lift by themselves. Don't flip it. Turn the heat back up before each dosa; if a cast-iron pan gets too hot the batter sets before it spreads, so sprinkle it with water and wipe it to cool it slightly. Make 4 dosas in total.

   Add in this stepOil or ghee (for cooking the dosas) 4 tsp

   medium-high heat→medium heat

7. Spoon a share of the potato masala in a line down the middle of each dosa, fold the sides over (or fold it in half) and serve immediately, with coconut chutney and sambar for the full South Indian plate.