Equipment
Ingredients
dosa batter
- 155 g basmati rice, washed and soaked
- 70 g urid dal, washed and soaked
- 7 fenugreek seeds
- 8 g chickpea flour
- 30 ml vegetable oil
- 5 g salt
- 195 ml water
tomato chutney
- 400 g tomato, chopped
- 200 g red onion, chopped
- 30 g red chili, chopped
- 100 g dates, pitted
- 30 g garlic, chopped
- 100 g tamarind paste
- 12 g salt
- 30 ml vegetable oil
- 3 g mustard seeds
- 7 g urid dal
- 1 dried red chili
- 1 curry leaves
- 1 g turmeric
potato filling
- 15 ml vegetable oil
- 3 g mustard seeds
- 4 g chana dal
- 4 g urid dal
- 7 curry leaves
- 1 g asafoetida
- 45 g onion, sliced
- 35 g mild green chillies, chopped
- 225 g potato, peeled, diced, and boiled
- 1 g turmeric
- 1 g garam masala
- 5 ml lemon juice
- 1 g cilantro, finely chopped
to serve
- 2 g chili powder
- 5 g green chilli paste
- 50 g coconut chutney
Nutrition (per serving)
Method
Soak the washed basmati rice in water for 4 hours.
Drain the rice and blend with 60ml (4 tbsp) of water until a smooth paste forms.
Soak the washed urid dal in water for 4 hours.
Drain the dal and blend with fenugreek seeds and 15ml (1 tbsp) of water into a smooth paste.
Combine the rice and dal pastes in a large container. Cover and ferment in a warm place for 8 hours.
Stir 120ml of water, chickpea flour, and salt into the fermented batter until combined.
Simmer tomatoes, red onion, red chili, dates, garlic, tamarind, and salt in a pan over medium heat until softened.
Process the cooked tomato mixture in a blender until it reaches a smooth consistency.
Heat oil in a pan and fry mustard seeds, urid dal, dried chili, curry leaves, and turmeric until the seeds pop. Pour this over the chutney.
Sauté mustard seeds, chana dal, urid dal, curry leaves, and asafoetida in oil. Add onions and green chillies, cooking until translucent.
Stir in boiled potatoes, turmeric, garam masala, lemon juice, salt, and cilantro. Keep the mixture warm.
Heat a non-stick frying pan over medium heat (175°C/350°F). Lightly oil the surface and wipe clean with kitchen paper.
Sprinkle water on the pan to cool, dry it, then pour a ladleful of batter and spread thinly in a circular motion.
Top with chili powder, chili paste, and oil. Once browned, add potato filling, fold, and serve with chutneys.
Chef's Notes
- Ensure your urad dal and rice are soaked separately and ground to the correct consistency. The rice should be smooth, while the dal can be slightly coarser for texture.
- Fermentation is key! The batter needs a warm environment (around 25-30°C or 77-86°F) for optimal fermentation, which develops the characteristic tangy flavor and airy texture.
- When cooking the dosa, a well-seasoned non-stick pan is crucial. Don't overcrowd the pan; cook one dosa at a time to ensure even cooking and easy folding.
- The potato filling can be customized with additional spices like cumin, coriander, or ginger for a more complex flavor profile. Adjust chili levels to your preference.
- For a crispier dosa, ensure the pan is hot enough before pouring the batter and spread it very thinly. A drizzle of oil around the edges also helps achieve crispiness.
Storage
Refrigerator: 3 days — Store batter and filling separately.
Reheating: Reheat filling in a pan; dosa is best served fresh.
