Masala Dosas
Ingredients
For 4 people
For the dosa batter:
• 200 g parboiled rice
• 50 g regular rice
• 50 g Urad Dal
(Indian lentils)
• 50 g Chana Dal (peeled,
halved chickpeas)
• ½ tsp fenugreek seeds
• Coconut oil for greasing the
Grill plate
• Butter
For the topping:
• 8 jacket potatoes, peeled and
cut into small cubes
• 2 tomatoes, peeled and
cut into small pieces
• 1 onion, finely diced
• 1 fresh chili pepper,
finely chopped
• 1 garlic clove, finely chopped
• 1 tsp mustard seeds
• 1 tsp Garam Masala
• 1 tsp turmeric
• 8 curry leaves
• Salt
• some coconut oil
For the coconut chutney:
• 120 g coconut flakes
• 250 g full milk yoghurt
• ½ bunch of coriander
• 1 small onion, finely diced
• 4 tsp sesame oil
• Salt and chili powder for
Seasoning
preparation
Wash both types of rice in a sieve and place in a large bowl. Cover with water and leave to soak in a warm place for at least 5 hours or overnight. Do the same with the lentils and chickpeas.
The next day, drain the lentils and then puree or blend them with the fenugreek seeds until they have a silky consistency. Now puree the chickpeas vigorously and then the rice, adding a little water - both should have a paste-like consistency. Then mix everything well and leave covered in a warm place overnight. The dough should have almost doubled in size the next morning due to the fermentation process and should have a slightly sour taste. Mix well again. The finished dough can be kept in the fridge for up to three days.
Pluck the coriander leaves from the stems and puree them together with the coconut flakes, diced onions and yoghurt. Stir in the oil and season with salt and chili.
Heat the grill plate or plancha to a high temperature. If the dosa batter is too thick, just add a little water. Place the batter onto the plate in portions using a ladle and spread it thinly in circular movements. After 1 minute, place a small piece of butter on the batter and spread it as well. Bake for another minute until the bottom side is golden brown. Then carefully loosen the edges with a spatula and turn it over.
Heat some coconut oil in an iron pan and sauté the onion, chili, garlic and all the spices together. Add the tomato pieces and cook until soft. Add the potatoes, let them heat up and then set aside.
Bake the fritters one after the other and serve with the potatoes and coconut chutney.
FIRE&FOOD Issue 2-2018
