Masala dosa

  • Breakfast
  • medium
  • 10
  • 45 minutes, plus 6 hours soaking time, then overnight fermenting time for the batter

PT45M

PT6H

Share recipe

Ingredients

Metric

Imperial

Dosa

  • 500g of short grain rice, ideally dosa rice or 'parboiled' rice (which can be bought in specialist Indian grocers)
  • 125g of urad dal
  • 1/2 tbsp of fenugreek seeds, (methi)
  • 1 tbsp of chana dal
  • sea salt, to taste
  • vegetable oil, for drizzling

Masala

To serve

  • A selection of chutneys, pickles or other Indian vegetable side dishes
1

Begin with the dosa batter 6 hours in advance. Wash then soak all the dosa ingredients (apart from the salt) in cold water for 6 hours

  • 500g of short grain rice, ideally dosa rice or 'parboiled' rice (which can be bought in specialist Indian grocers)
  • 125g of urad dal
  • 1/2 tbsp of fenugreek seeds, (methi)
  • 1 tbsp of chana dal
2

After this time, strain the ingredients and place in a blender. Add a little fresh cold water and blend until smooth, slowly adding more water if needed – you want it to be the consistency of double cream. Transfer to a bowl, cover loosely and leave at room temperature to ferment overnight. It ferments better in a warm environment

3

To make the masala, heat the vegetable oil in a pan and add the mustard seeds until they begin to crackle. Add the urad dal and chana dal, both chillies, the ginger and curry leaves and cook for a minute, but be careful not to burn

4

Add the onions and cook over a medium-low heat until soft then add the turmeric and cook for a final minute

5

Crush the boiled potatoes – do not mash completely as you still want some texture. Add the crushed potato to the pan and mix to combine evenly. Taste and season with salt. Set aside to reheat before serving or keep warm

6

To cook the dosa, heat a very wide non-stick or cast-iron flat pan until it starts to smoke. Turn the heat down and add a ladle of the batter, spreading it evenly on the pan in a circular motion using the back of the ladle

7

Drizzle a bit of oil and salt over the batter and cook until the dosa is golden in colour. Flip it over and cook for a further minute

  • sea salt, to taste
  • vegetable oil, for drizzling
8

Serve up immediately on a tray with the masala potatoes sprinkled with coriander along with a selection of chutneys and curries. Avinash serves his with a summer vegetable sagu (a dish from Karnataka), coconut chutney and tomato and split pea chutney

  • A selection of chutneys, pickles or other Indian vegetable side dishes
  • fresh coriander, chopped, to serve
Share recipe