Masala dosa with potato filling

Ingredients

For 10 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 1/2 cup skinned urad dal and 3 tbsp chana dal
• 2 cups raw sona masuri rice
• 3 tbsp poha and 1/2 tsp fenugreek seeds
• 3/4 tsp non-iodised salt for the batter
• 300 ml water for grinding dal and 120–180 ml for rice
• 500 g diced potatoes
• 1 tbsp oil
• 1/2 tsp mustard seeds and 1/2 tsp cumin seeds
• 1 tsp chana dal and 1 tsp urad dal for the filling, optional
• 1 cup sliced onion, 1 sprig curry leaves and 2 green chillies
• 1 tsp grated ginger and 1 pinch asafoetida, optional
• 1/4 tsp turmeric and 1/2 tsp salt for the filling
• 2 tbsp coriander and butter or oil for the crêpes

Step-by-step method

1. Rinse and soak urad dal, chana dal and fenugreek together and rice separately for 4–5 hours. Soak poha for the final 30 minutes; drain everything.
2. Blend dals and poha with 300 ml water until smooth and frothy. Grind rice with 120–180 ml water to a fine texture; combine both batters and salt.
3. Cover loosely and ferment in a warm place for 6–16 hours, until risen and slightly fluffy.
4. Boil potatoes until tender. If using the filling dals, soak them in hot water for 30 minutes and drain.
5. Heat oil; add mustard, cumin and optional dals. Once golden, add onion, curry leaves and chilli; fry, then add ginger and asafoetida.
6. Add crumbled potatoes, turmeric, salt and 2–3 tbsp water if dry. Cook for 2–3 minutes and finish with coriander.
7. Adjust batter with a little water so it pours but coats a spoon. On a lightly greased hot wide pan, spread a ladleful in circles from the centre outwards.
8. Drizzle the edges with a little oil or butter and cook over medium heat until they release; flip for 1 minute, turn back and brown. Fill, fold and serve; repeat.