Masala Dosa

Ingredients

• 1½ cups parboiled (sella) rice, rinsed
• ½ cup regular white rice, rinsed
• ½ cup split skinned urad dal (maash ki dal), rinsed
• 1 tsp fenugreek seeds (methi dana)
• 1½ tsp fine salt, for the batter
• 600 g potatoes, whole and unpeeled
• 3 tbsp vegetable oil, for the filling
• 1 tsp black mustard seeds (rai)
• 1 tsp cumin seeds
• 10 fresh curry leaves
• 2 medium onions, thinly sliced
• 2 green chillies, finely chopped
• 1 tbsp fresh ginger, finely grated
• ½ tsp turmeric powder
• 1 tsp salt, for the filling, or to taste
• 1 tbsp lemon juice
• 3 tbsp fresh coriander, chopped
• 4 tbsp ghee or oil, for cooking the dosas

Instructions

1. The day before, put both rices in one bowl and the urad dal with the fenugreek seeds in another. Cover each with plenty of water and soak for 5 to 6 hours.
2. Drain the dal and fenugreek and blend with about 180 ml cold water until very smooth, light and fluffy. Pour into a large bowl, leaving room for the batter to double.
3. Drain the rice and blend with about 200 ml cold water until it feels finely gritty, like fine semolina. Add to the dal, add the 1.5 tsp salt and mix well with your clean hand for 1 minute.
4. Cover loosely and leave in a warm spot for 8 to 12 hours, until the batter is bubbly, risen and smells pleasantly sour. In cold weather, put it in an oven with only the light on.
5. Next morning, boil the whole potatoes in salted water until a knife slides in easily, about 20 minutes. Drain, cool for a few minutes, then peel and break into rough chunks.
6. Heat the 3 tbsp oil in a wide pan over medium heat. Add the mustard seeds and cumin and cook until the mustard seeds pop, about 30 seconds. Add the curry leaves, standing back as they spit.
7. Add the onions, green chillies and ginger with a pinch of salt. Cook, stirring, until the onions are soft and translucent but not browned, about 8 minutes.
8. Stir in the turmeric, then add the potatoes, the 1 tsp salt and 60 ml water. Mash roughly with the back of a spoon and cook for 4 minutes until the filling is moist and holds together.
9. Take the pan off the heat, stir in the lemon juice and coriander, and taste for salt. Keep the filling warm, covered.
10. Stir the batter gently without knocking out all the air. Add water a little at a time until it flows off a ladle like thin cream. Heat the tawa over medium-high heat until a drop of water sizzles and vanishes at once.
11. Wipe the tawa with a little oil. Pour a ladle of batter into the centre and, with the base of the ladle, spiral outwards in light circles to make a thin round about 25 cm wide.
12. Drizzle 2 tsp ghee or oil around and over the dosa. Cook for 2 to 3 minutes, until the underside is deep golden and the top looks dry. There is no need to flip.
13. Spoon about 3 tbsp of filling along the centre and fold the dosa over, or roll it up. Slide onto a plate and serve straight away. Repeat with the remaining batter, wiping the tawa between dosas.

Tips

• If the first dosa tears or sticks, the tawa is too hot or too cold. Sprinkle it with water to cool it, wipe dry, and try again. The first one is often a test.
• Make the batter thinner for a crisper, paper-like dosa and slightly thicker for a softer one.
• Salt the batter before fermenting, as it helps a steady, even rise, but never use iced water when grinding, as cold slows fermentation in winter.
• Grind the dal until fluffy. It is the air in the dal that makes the dosa light and crisp.