Masala Dosa

Crisp fermented rice-and-lentil crêpes filled with gently spiced potato masala, with beginner fermentation cues.

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Masala dosa takes planning rather than difficult technique. A properly fermented batter smells pleasantly tangy and contains many tiny bubbles; a well-heated pan then turns it thin and crisp.

Ingredients

• 450 g Idli rice or short-grain rice
• 150 g Urad dal (split and skinned)
• 1 tsp Fenugreek seeds
• 2 tbsp Chana dal
• 650 ml Water (approximately, for blending and thinning)
• 2 tsp Fine salt (divided)
• 700 g Potatoes (boiled until tender, peeled and roughly crushed)
• 5 tbsp Neutral oil (divided, plus more as needed for cooking)
• 1 tsp Mustard seeds
• 1 tbsp Chana dal (for the tempering)
• 2 medium Onions (thinly sliced)
• 2 Green chillies (slit; reduce for mild)
• 15 g Ginger (finely grated)
• 12 Curry leaves
• 0.5 tsp Ground turmeric
• 120 ml Water (for the potato filling)
• 1 tbsp Lemon juice
• 3 tbsp Fresh coriander (chopped)

Step-by-step method

1. Rinse the rice and 2 tablespoons chana dal together, then cover with plenty of water. In another bowl, rinse the urad dal and fenugreek and cover with water. Soak both bowls for 5 to 6 hours.
2. Drain but keep the soaking water. Blend the urad mixture first with small additions of water until very light and fluffy. Blend the rice mixture separately to a smooth batter with a faint grainy feel. Avoid overheating the blender; pause between batches.
3. Mix both batters by hand in a large bowl with 1 teaspoon salt. The bowl should be no more than half full because the batter rises. Cover loosely and leave in a warm place for 8 to 14 hours until increased in volume, airy and pleasantly tangy, not rotten-smelling.
4. To make the filling, heat 2 tablespoons oil in a wide pan. Add mustard seeds and cover briefly until they pop. Add the tempering chana dal; when golden, add curry leaves carefully, then onion, chilli and ginger.
5. Cook the onion for 6 to 8 minutes until soft but not browned. Stir in turmeric, the remaining salt and 120 ml water. Add the crushed potatoes and fold until evenly yellow with some texture remaining.
6. Turn off the heat, mix in lemon juice and coriander, and taste. The filling should be well seasoned because only a small portion goes inside each dosa. Keep it warm but not wet.
7. Stir the fermented batter gently. Add water a little at a time until it pours in a thick ribbon, thinner than pancake batter but not watery. Test one dosa before adjusting further.
8. Heat a flat cast-iron tawa or non-stick pan over medium heat. Sprinkle a few drops of water: they should dance and evaporate in 2 seconds. Wipe the pan with a lightly oiled onion half; if smoking heavily, cool it briefly.
9. Pour about 80 ml batter in the centre and immediately spread outward in thin circles using the base of a ladle. Drizzle 1 teaspoon oil around the edge and over the surface. Cook until the base is deep golden and the edges lift, about 2 to 3 minutes.
10. Place a line of potato masala across the centre, loosen the dosa with a thin spatula and fold or roll it. Wipe the pan and let it return to the correct temperature before the next dosa. Serve immediately with sambar and coconut chutney.