Spicy Masala Dosa with Coconut Chutney
Crispy, thin South Indian crepes (dosa) filled with a flavorful spiced potato mixture (masala), served with a fresh and tangy coconut chutney. A satisfying and authentic meal for two.
Prepare dosa batter (starting day before)
Rinse 1 cup raw rice, 1/4 cup Urad dal (split black gram lentils), and 1/2 teaspoon Fenugreek seeds (small, yellowish-brown seeds) together several times until the water runs clear. Soak them in separate bowls in enough water to cover them by at least 2 inches, for 4-6 hours. After soaking, drain the water. First, grind the Urad dal and Fenugreek seeds with a little fresh water in a wet grinder or high-speed blender until very smooth and fluffy. Then, add the rice and grind until smooth, adding water as needed. The batter should be thick but pourable. Transfer the batter to a large bowl, add 1/2 teaspoon salt, and mix well. Cover and let it ferment (allow to rise and sour slightly) in a warm place for 8-12 hours, or overnight. The batter will rise and become bubbly.
💡 Pro Tips:
- •Ferment means to allow to rise and sour slightly. A warm place helps fermentation.
- •The consistency of the batter is crucial; it should be like pancake batter.
Make the masala (potato filling)
Boil 2 medium potatoes until tender, then peel and roughly mash them. Heat 1 tablespoon vegetable oil in a medium pan. Add 1/2 teaspoon mustard seeds and let them splutter (pop open). Add 1/2 thinly sliced onion, 1 minced green chili, 1 teaspoon grated fresh ginger, and 5-6 fresh curry leaves (if using). Cook for 5-7 minutes until the onion is soft and translucent (you can see through it). Add 1/4 teaspoon turmeric powder and 1/4 teaspoon salt. Cook for 30 seconds. Stir in the mashed potatoes and 2 tablespoons water. Mix well and cook for 2-3 minutes. Remove from heat and stir in 2 tablespoons chopped fresh cilantro.
💡 Pro Tips:
- •Translucent means you can see through it, indicating it is soft.
- •Spluttering mustard seeds shows they are cooked and releasing flavor.
Prepare the coconut chutney
In a blender, combine 1/2 cup grated fresh or frozen coconut, 1 green chili, 1/2 inch fresh ginger, 1 tablespoon roasted chana dal (split roasted chickpeas), 1/2 teaspoon tamarind paste, 1/4 teaspoon salt, and 1/4 cup water. Blend until completely smooth, adding more water if needed to reach a pouring consistency. For tempering (frying spices in oil to add flavor), heat 1 teaspoon vegetable oil in a small pan. Add 1/2 teaspoon mustard seeds and let them splutter. Add 5-6 fresh curry leaves and 1 small dried red chili. Cook for a few seconds. Pour this hot tempering over the blended chutney and mix.
💡 Pro Tips:
- •Tempering means frying spices in oil to add flavor.
- •Roasted chana dal adds body and a nutty flavor to the chutney.
Cook the dosa
Heat a non-stick dosa tawa (a flat griddle) or a large non-stick skillet over medium-high heat. Test the heat by sprinkling a few drops of water; they should sizzle and evaporate quickly. Lightly grease the tawa with a little oil. Pour about 1/2 cup of the fermented dosa batter onto the center of the tawa. Immediately use the back of a ladle or the bottom of the cup to spread the batter in a circular motion, starting from the center and moving outwards, to form a thin, even crepe. Drizzle 1/2 teaspoon oil or ghee around the edges and over the dosa. Cook for 2-3 minutes until the bottom is golden brown and crispy, and the edges start to lift. Gently loosen the edges with a spatula. Spread 2-3 tablespoons of the potato masala filling over half of the dosa. Cook for another 30 seconds. Fold the dosa in half or roll it up. Remove from tawa. Repeat with remaining batter and filling. Serve immediately.
💡 Pro Tips:
- •The correct tawa temperature is crucial for crispy dosa.
- •Spreading the batter quickly creates a thin dosa.
- •Dosa means crepe in South Indian cuisine.
Serve
Serve the hot and crispy Masala Dosa immediately with the prepared Coconut Chutney and a side of Sambar (a lentil-based vegetable stew), if desired. The dosa is best eaten fresh.
💡 Pro Tips:
- •Dosa is best enjoyed fresh from the tawa.
- •Coconut Chutney complements the dosa perfectly.
- Medium bowls (for soaking and batter fermentation)
- Wet grinder or high-speed blender
- Medium pan (for masala)
- Non-stick dosa tawa or large non-stick skillet
- Ladle (for spreading dosa batter)
- Spatula
- Small blender (for chutney)
- Small pan (for tempering)
- Measuring cups
- Measuring spoons
- Knife and cutting board
- 💡The success of dosa heavily relies on proper batter fermentation. Ensure a warm, consistent temperature.
- 💡The dosa batter can be stored in the refrigerator for up to 3 days. It may become more sour over time.
- 💡For a truly authentic taste, use a dedicated cast iron dosa tawa, seasoned well.
- 💡You can add other vegetables like carrots or beans to the potato masala for variety.
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