Indian
Masala Dosa
Fermented rice-and-urad batter cooks into crisp dosa wrapped around turmeric-spiced potato masala.
8 servings · 75 minutes prep · 45 minutes cook
Ingredients
Dosa Batter
- 2 cups idli rice or parboiled rice
- 1/2 cup whole urad dal
- 2 tbsp chana dal
- 1/2 tsp fenugreek seeds
- 1/4 cup poha
- 1 1/2 tsp kosher salt
- 1/2 cup avocado oil, for cooking, for cooking the dosas
Potato Masala
- 2 lb Yukon Gold potatoes, boiled, peeled, and roughly mashed
- 3 tbsp avocado oil
- 1 tsp black mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 12 curry leaves
- 2 dried red chiles
- 1 large yellow onion, thinly sliced
- 2 green chiles, chopped
- 1 tbsp minced ginger, fresh
- 1/2 tsp ground turmeric
- 1 1/2 tsp kosher salt
- 1/4 cup cilantro leaves
- 1 tbsp lemon juice, freshly squeezed
Directions
Grind and Ferment the Batter
- Rinse the idli rice and soak it in one bowl. Rinse the first urad dal, first chana dal, and fenugreek seeds and soak them in another bowl for 6 hours.
- Soak the poha for 15 minutes before grinding.
- Grind the drained urad dal mixture until fluffy and smooth. Grind the drained rice and poha slightly coarser, then combine both batters with the first kosher salt.
- Cover and ferment in a warm place until risen, bubbly, and lightly sour, 8-12 hours.
Make the Potato Masala
- Heat the second avocado oil in a large skillet. Add the black mustard seeds, second urad dal, second chana dal, curry leaves, and red chiles and cook until the mustard seeds pop and the dals turn golden.
- Add the yellow onion, green chiles, and fresh ginger and cook until softened, 6-8 minutes.
- Add the turmeric, second kosher salt, Yukon Gold potatoes, and 1/2 cup water. Cook and mash until cohesive but not pasty, 5-6 minutes. Stir in the cilantro and fresh lemon juice.
Cook and Fill the Dosas
- Heat a cast-iron comal or griddle until a few drops of water skitter across the surface. Spread 1/2 cup batter into a thin 12-inch circle.
- Drizzle with the first avocado oil and cook until crisp and browned, 2-3 minutes. Spoon potato masala across the center and fold the dosa around it.
