Dosa
This South Indian masala dosa features a crispy fermented rice and urad dal crepe filled with spiced potato masala.
Contents (2 sections)▾
Ingredients
- 250 g urad dal
- 500 g rice
- 1 tsp salt
- water, as needed
- ghee, for cooking
- 2 medium potatoes, boiled and mashed
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/4 tsp turmeric powder
- coriander leaves, chopped, to taste
Steps
Soak the urad dal and rice separately in water for at least 6 hours or overnight. This softens them and initiates fermentation.
Drain the soaked dal and rice, then blend them together with a little water until smooth. The batter should be thick but pourable.
Transfer the batter to a large bowl, cover, and let it ferment in a warm place for 6-8 hours until it doubles in size and bubbles form.
For the potato filling, heat 1 tbsp ghee in a pan, add mustard seeds and cumin seeds, and wait for them to crackle. Then add onions and chilies, sautéing until translucent.
Mix in the turmeric and mashed potatoes, and season with salt and coriander leaves. Cook for a few minutes, then set aside.
Heat a non-stick griddle over medium heat and grease lightly with ghee. Pour a ladleful of batter and spread it thinly in a circular motion.
Cook for 2-3 minutes until the edges lift and the bottom is golden brown. Optionally, spread a little ghee on top before flipping.
If desired, place a portion of the potato filling in the center, fold the dosa over, and cook for another minute before serving.
Why this works
The fermentation of the rice and urad dal batter is crucial for achieving the characteristic tang and lightness of dosa. The process not only helps develop flavor but also enhances the batter’s leavening properties, resulting in a crispy texture when cooked. The use of a non-stick griddle and the right amount of ghee ensures even cooking and prevents sticking. If the dosa breaks while flipping, it may be too thin; simply reduce the amount of batter poured next time. Additionally, if the dosa seems too soft and not crisping up, make sure the griddle is adequately heated and allow it to cook longer before flipping.
Get new essays in your inbox
Weekly notes on flavor, fermentation, and the history of taste.