Classic Masala Dosa With Coconut Chutney Food

CLASSIC MASALA DOSA

Steps:

• Make the dosa batter: Put rice in a bowl, rinse well and cover with 4 cups cold water. Put urad dal and fenugreek seeds in a small bowl, rinse well and add cold water to cover. Leave both to soak for 4 to 6 hours.
• Drain rice and dal-fenugreek mixture in separate colanders. Put rice in a food processor, blender or wet-dry grinder. Add 1 cup cold water and grind to a smooth paste. It will take about 10 minutes, and it may be necessary to work in batches. Repeat the process with the dal-fenugreek mixture.
• Combine the two pastes in a medium mixing bowl. Whisk together, adding enough water to obtain a medium-thick batter. You should have about 6 cups. Cover bowl with a kitchen towel and set in a warm place. Let ferment until the surface is bubbly, about 8 hours. Stir in the salt. Use the batter straight away or refrigerate for later use. (Batter will keep for up to a week, refrigerated. Thin with water if necessary before proceeding.)
• Make the potato filling: Put ghee in a wide skillet over medium heat. When oil is wavy, add mustard seeds and cumin seeds. Wait for seeds to pop, about 1 minute, then add red peppers and onion. Cook, stirring until onions have softened, about 5 minutes. Season lightly with salt. Add turmeric, asafetida, ginger, curry leaves, garlic and green chile. Stir to coat and let sizzle for 1 minute.
• Add potatoes and 1/2 cup water. Cook, stirring well to combine, until liquid has evaporated, about 5 minutes. Mash potatoes a bit with the back of a wooden spoon. Season well with salt, add cilantro, then set aside at room temperature. (Potato filling may be prepared up to a day in advance.)
• To make dosas, set a griddle or cast-iron skillet over medium heat. Brush with about 1 teaspoon vegetable oil. Ladle 1/4 cup batter in the center of griddle. Using bottom of ladle, quickly spread batter outward in a circular motion to a diameter of about 7 inches. Drizzle 1/2 teaspoon oil over the top. Leave dosa batter to brown gradually until outer edges begin to look dry, about 2 minutes, cooking on one side only. With a spatula, carefully loosen dosa from griddle. Bottom should be crisp and beautifully browned. Spoon 1/2 cup potato filling onto top of dosa, centering it as a strip in the middle of the round dosa. Flatten the potato mixture slightly. Using the spatula, fold the sides of the dosa around the filling to make a cylindrical shape. Serve immediately. Continue making dosas one at a time.

MASALA DOSA WITH COCONUT CHUTNEY (SOUTH INDIAN SAVORY CREPES WITH FILLING)

Steps:

• For the dosa: Soak the parboiled and uncooked rice together in water.
• Separately, soak the dal and fenugreek seeds together in water.
• After 3-4 hours, drain and reserve the water and grind both separately in a blender to a fine paste, adding some the reserved water as needed (if the grinder/blender seizes up) until the mixture is of batter consistency.
• Add the salt, some water if necessary, and mix both together thoroughly; keep overnight to ferment.
• The next day, check the batter; if too thick, add some water and mix so that it is of a pouring consistency.
• Heat a skillet and grease with some oil.
• Pour a ladleful of batter and spread as quickly as possible into a thin circle.
• Pour a little oil (about 1/2 teaspoon) all around the crepe and on the centre as well.
• Cook until the dosa is done, then turn over and cook the other side until crisp.
• Set the dosas aside.
• Note: If parboiled rice is not available, soak 2 1/4 cups of uncooked rice.
• For the potato curry: Heat the 3 tablespoons of oil.
• Season with the mustard and gram dals.
• When done, add the chopped onions, green chilies, ginger, curry leaves, chili powder, and turmeric powder.
• When the onions are browned, add the potatoes and salt, and mix thoroughly.
• Add the coriander leaves and lemon juice, if desired, and mix well.
• For the chutney: Heat the oil, add the asafoetida, red chilies, and then the dal.
• Fry until the dal turns brownish.
• Remove from flame.
• Grind this mixture with the grated coconut, salt and tamarind to a slightly rough paste.
• Add a little water to make the chutney of a spreadable consistency.
• To make the masala dosas (the final product!): When required, reverse the prepared dosa and place on a skillet.
• Spread approximately 1 tablespoon of chutney evenly all over the dosa.
• Carefully place 2 tablespoons of potato curry in the centre, fold the the left a third over the centre, and then the right side over the left (or, just fold it any way you like!).
• Sprinkle a little ghee or butter.
• Roast for a minute or two.
• Remove from flame and serve immediately.
• Alternatively, stuff the dosa with the potato curry only, and serve the chutney as a dip.