Cherry & Dennis Helper Habitat

Indian Masala Dosa

印度香料薯仔薄餅

Indian Masala Dosa — finished dish

Total time: 905 min
Difficulty: Advanced
Servings: 4 servings

Recipe overview

Soaked rice and urad dal are blended and fermented, then cooked as crisp thin dosas filled with mustard-seed potatoes.

01

Ingredients

Main ingredients

300 g white rice
100 g split urad dal
500 g potatoes
1 piece onion
as needed water

Fermented batter seasoning

1 tsp salt

Potato masala

1 tsp mustard seeds
1/2 tsp turmeric
10 leaves curry leaves
2 tbsp neutral oil

Indian Masala Dosa — ingredients

02

Tools

large bowls
blender
flat pan
spatula
ladle
small saucepan

Indian Masala Dosa — tools

03

Steps

Indian Masala Dosa — Rinse rice and urad dal separately

Step 1

Rinse rice and urad dal separately

Rinse rice and urad dal separately.

Indian Masala Dosa — Soak separately for 6 hours and discard soaking water

Step 2

Soak separately for 6 hours and discard soaking water

Soak separately for 6 hours and discard soaking water.

Indian Masala Dosa — Blend urad dal with a little fresh water until smooth

Step 3

Blend urad dal with a little fresh water until smooth

Blend urad dal with a little fresh water until smooth.

Indian Masala Dosa — Blend rice finely and combine with dal batter

Step 4

Blend rice finely and combine with dal batter

Blend rice finely and combine with dal batter.

Indian Masala Dosa — Cover and ferment batter about 8 hours until gently bubbly

Step 5

Cover and ferment batter about 8 hours until gently bubbly

Cover and ferment batter about 8 hours until gently bubbly.

Indian Masala Dosa — Boil potatoes until tender; peel and cube

Step 6

Boil potatoes until tender; peel and cube

Boil potatoes until tender; peel and cube.

Indian Masala Dosa — Slice onion; bloom mustard seeds and curry leaves in oil

Step 7

Slice onion; bloom mustard seeds and curry leaves in oil

Slice onion; bloom mustard seeds and curry leaves in oil.

Indian Masala Dosa — Soften onion; add turmeric and potatoes and toss

Step 8

Soften onion; add turmeric and potatoes and toss

Soften onion; add turmeric and potatoes and toss.

Indian Masala Dosa — Stir salt into batter; add a little water if too thick

Step 9

Stir salt into batter; add a little water if too thick

Stir salt into batter; add a little water if too thick.

Indian Masala Dosa — Heat flat pan; spread a ladle of batter thinly from the centre

Step 10

Heat flat pan; spread a ladle of batter thinly from the centre

Heat flat pan; spread a ladle of batter thinly from the centre.

Indian Masala Dosa — Cook until top is set and base crisp golden

Step 11

Cook until top is set and base crisp golden

Cook until top is set and base crisp golden.

Indian Masala Dosa — Add potato filling, fold and serve at once

Step 12

Add potato filling, fold and serve at once

Add potato filling, fold and serve at once.

Common mistakes

Unfermented batter will not crisp well; do not eat raw dal batter; keep cooked potato filling fairly dry.

Tips

Once risen in hot weather, refrigerate batter and bring back toward room temperature before cooking; total time includes soaking and fermenting.