Masala dosa

After several stints in South India, my favourite Indian food has to be masala dosa – scrummy pancakes stuffed with masala (spiced) potatoes (but you can also use any fillings you want, or none at all).  The pancake flour is made from rice and pulses so they do contain protein and don’t contain wheat – win win.

Masala dosa
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
After several stints in South India, my favourite Indian food has to be masala dosa - scrummy pancakes stuffed with masala (spiced) potatoes (but you can also use any fillings you want, or none at all). The pancake flour is made from rice and pulses so they do contain protein and don't contain wheat - win win.
Ingredients
  • 4 medium potatoes
  • 2 tbsp coconut oil
  • ¼ tsp mustard seeds
  • 1 medium onion, long thinly sliced
  • 10 curry leaves
  • ¼ tsp turmeric
  • Salt to taste
  • 2 tbsp coriander leaves (optional)
  • 1 tbsp ghee
  • For the dosas, I use a ready made dosa flour but you could make your own from rice flour and urad flour or chickpea flour (gram flour). Follow the instructions on your pack but usually, mix the flour and water and leave overnight so that the mixture starts to ferment (you can see the bubbles). This fermentation give the unique dosa and texture.
Instructions
  1. Cut the potatoes in half, leaving on the skin. Boil them until cooked and then drain and leave to cool. When cool enough, use your hands to roughly 'mash' the potatoes, leaving with your some in chunks and some more mashed.
  2. Heat oil or ghee large frying pan or saucepan and add mustard seeds.
  3. When the mustard starts popping add chopped onion, curry leaves and turmeric. Saute for around 10 minutes.
  4. Add salt and 125ml cup water and stir well.
  5. Add the mashed potato, coriander leaves, ghee and mix well. Turn off and set aside.
  6. To make the dosas, put a non-stick frying pan on a medium to high heat.
  7. Put a few drops of ghee on the fryingpan, using some cloth to rub it all over the pan. You need to repeat this for each dosa you make.
  8. Use your fingers to sprinkle a little bit of water on the hot frying pan and wait for the water to crackle and evaporate (this cools the pan slightly so the dosa will spread evenly and not break). You need to repeat this for each dosa you make.
  9. Gently pour ¼ cup (~60ml) of fermented dosa batter into the center of the frying pan.
  10. Use sweeping circular movements to spread the batter into a circle (I use a silicon spatula). Small holes will appear in the pancake, this is all part of the process.
  11. Apply a little ghee over the surface of the dosa and around its edges.
  12. When the edges start to turn dark brown (after 1-2 minutes), add some masala potatoes to the centre of the dosa and then flip two sides of the dosa over each other.
  13. Eat before someone else grabs it!

 

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