Recipe
Why make it
Thin, crisp fermented rice and lentil crepes wrapped around a turmeric potato and onion filling. Start the batter a day ahead, and you'll have a weekend breakfast that's worth the wait.
Serves 4
+ 10 more in the full recipe
Step 1 of 13
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.
Step 2 of 13
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.
Step 3 of 13
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.
Step 4 of 13
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.
Step 5 of 13
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.
The last 8 steps are in the full recipe.
Cook’s tip
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.
Ready to cook?
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