masala dosa

(Use this recipe for the dosa or buy pre-made mix in box.)

Soak 2 cups rice plus 3/4 cup urad dahl in water for 6 hours.

Blend in blender adding water until thin creamy batter; add 1 teaspoon salt and 1 teaspoon lemon juice.

Allow batter to sit in warm place for 12 hours. It will sour slightly.

 

Once you have your dosa batter, heat a non-stick skillet to medium-high.

Brush skillet with oil or ghee.

Using about a 1/3 cup for a 10-inch pan, swirl batter into pan, like making a crepe.

Drizzle oil around edges and wait patiently until edges turn brown and dosa is golden underneath.

Fill center with about 1/3 cup potato masala, fold edges over and transfer to a plate.

Serve (immediately) with sambar and coconut chutney. 

Potato Masala

3 tablespoons oil or ghee

1 teaspoon black mustard seeds

1/2 tablespoon minced green chili

2 medium sized yellow potatoes, peeled & cut into small pieces

1/4 head of cauliflower cut into florets

1/2 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon salt
1/2 teaspoon coriander powder
1 tablespoon lemon juice
1 tablespoon chopped cilantro

Boil the vegetables until soft.

Heat oil in skillet to medium high.

Add mustard seeds and green chili; stir until seeds begin to pop.

Add boiled veggies and then stir in next 4 ingredients.

Simmer on low 10 minutes, then add lemon juice and cilantro.

Use to fill dosa.