South Indian Crepes (Masala Dosa)

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South Indian Crepes (Masala Dosa)

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1/2 cup polished black or white lentil
1-1/2 cups long grain rice
1 table spoon ghee or oil
1/2 tsp. black mustard seeds
1 – 2 green chilies chopped
1 medium onion chopped
2 large potatoes boiled
1/2 tsp. chana dal
1 curry whole leaves
Turmeric powder and salt
  • Medium




How to Make Dosa Batter:

  1. Soak the rice and urad dal in separate bowls for 4-6 hours. Strain.
  2. Process the rice and urad dal mixture in a food processor until it has the consistency of pancake batter; add water gradually to achieve the right consistency. Salt to taste.
  3. Cover the mixture and leave to ferment for 6-8 hours in summer and up to 12 hours in winter.

How to Make Masala Dosa Filling:

  1. Grease the pan with oil or ghee and add the chana dal and mustard.
  2. Shake the mixture over the heat until the color turns golden brown.
  3. Chop the green chilis, onions, and add curry leaves to the mixture.
  4. Sprinkle in turmeric powder and salt for taste. Stir.
  5. Boil the potatoes and chop to small chunks; add them to the mixture.
  6. Stir the mixture over a medium heat for 10 minutes then let it to cool down.
  7. Now you have your filling ready.

How to Make the Masala Dosa:

  1. Pour a small quantity of the fermented batter into a greased pan after checking the pan heat.
  2. Try forming a circle with the batter.
  3. Brush ghee (or regular butter) on the frying dosa and place the filling near the center.
  4. Lightly lift the edges of the dosa.
  5. Roll the dosa from the edge to wrap the filling in, then remove from the pan.
  6. Wipe the pan and then pour in the next dosa.

How to Serve it:

Traditionally, dosa is served with a garnish consisting of grated coconut, a pinch of turmeric powder, coriander leaves, and lemon juice and it is suitable for breakfast and dinner.

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