Masala Dosa With Coconut Chutney South Indian Savory Crepes With Filling Food

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.

PERFECT DOSA

Steps:

• Mix the urad dal flour and rice flour.
• Slowly add in buttermilk until it drops from the spoon smoothly. A blender will ease this process.
• Add salt and fenugreek seeds to taste.
• Refrigerate batter overnight in an air-tight container.
• Heat oil in pan. Pour the dosa into the pan quickly. Use the bottom of a ladle to spread it thin and GENTLY smooth it out in a circle motion. Too hard and you will tear the dosa.

MASALA DOSA

Steps:

• Chutney: In a fry pan, dry roast peanuts to a golden brown. Grind peanuts, chilies, tamarind paste and salt to a smooth paste using 1/4 cup of water. The amount of water depends upon how thick/thin you want your chutney.
• Transfer to a bowl. Heat oil until sizzling. Add mustard seeds and hing and fry until seeds start popping. Pour over the Chutney.
• Filling: Boil the cubed potatoes until fork tender, drain and set aside. Heat the oil over medium high heat and add the mustard and cumin seeds. They will begin to pop and shoot all over your kitchen within a few seconds so have the chopped onion ready to go.
• Once the mustard starts to pop, add the onion and green chili, sauteing for a couple minutes. Add the ground cumin and coriander and mix, gently stir in the cubed potatoes as you don't want to turn them to mashed potatoes.
• Add the turmeric, garam masala, chopped cilantro and mix well. Add a little water (up to 1/4 cup) to thin the mixture and salt to taste. Keep warm.
• Dosa: Place the urad dal and basmati in two separate bowls and cover with several inches of water. Cover and allow the bowls to sit out at room temperature at least overnight and up to one day.
• In the morning, drain and rinse the rice and dal and add to your food processor. Grind the two together into a paste, add the onion and chili and salt (about 1/4 teaspoon) and continue to grind. Start adding water to the mixture, until you get a smooth creamy and slightly thin batter (just a tad thinner than your typical pancake batter). Continue to mix this in the processor until you can rub it between your fingers and the grit remaining should be a little finer than cream of wheat.
• Heat a large flat, oiled griddle over medium high heat, or your largest flat bottom non stick pan. Pour 1/2-3/4 cup of batter into the center of the griddle and working quickly with a large spoon or heat safe silicon spatula, swirl the batter outwards into a very thin flat pancake. The thinner the better. Don't be too concerned about holes or getting it perfectly round, just focus on spreading it thin.
• Cook the dosa until the underside is golden brown and the top is no longer glossy. This will only take a few minutes and do not flip the dosa. If your dosa seems a little thick, too chewy or not quite crispy enough, blend the batter again and add a little more water.
• Remove the dosa from the pan and fill with several tablespoons of the following potato filling and a little squeeze of sriracha. Roll up and serve immediately with the peanut chutney.

MASALA DOSA (POTATO-FILLED RICE-AND-LENTIL CREPE) RECIPE

Steps:

• Add 2 quarts (1.9L) water to a large saucepan. Add potatoes, kosher salt, 1 tablespoon (12g) sugar, and 2 tablespoons (28g) vinegar. Bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally, until potatoes are tender, about 10 minutes. Drain potatoes and transfer to a rimmed baking sheet. Spread into an even layer, then sprinkle with remaining 1 tablespoon (14g) vinegar.
• In a large saucepan, combine ghee (or oil) and onion and cook over medium-high heat until browned, about 10 minutes. Remove onions and set aside, then return ghee to pan over medium heat. Add mustard seeds, cumin seeds, and chana dal, cooking until dal is toasted, about 5 minutes. Add turmeric, red chili, asafetida, green chili, and cashews and cook until fragrant, about 2 minutes. Add cooked potatoes, remaining 1 tablespoon (12g) sugar, cilantro, browned onions, and 3/4 cup (180ml) water. Simmer until filling ingredients have combined and a light sauce has formed. Add salt to taste.
• Cooking the Dosa: Preheat a 10-inch cast iron griddle over medium heat. (If your griddle is well seasoned, then no cooking oil will be necessary; if it's not, add 1 teaspoon/5ml neutral oil to the griddle once it's preheated.) Using a 1/4-cup measure or 2-ounce ladle, pour batter onto center of griddle. Using the bottom of the measuring cup or ladle, spread batter, using circular motions, until it thinly covers the entire griddle bottom. Cook until the surface of the dosa is just set, about 1 minute. Brush or drizzle with 1 tablespoon (15ml) melted ghee. Continue cooking until bottom of dosa is golden brown and edges are crisp, about 4 minutes longer. Top each dosa with 1/2 cup of the warm potato masala. Roll each dosa and serve right away with coconut chutney.