INGREDIENTS
FOR THE DOSA BATTER:
- 2 cups short-grain rice
- ½ cup urad dal (split husked black lentils)
- 1 teaspoon fenugreek seeds
- ½ teaspoon salt
- Vegetable oil, for frying
FOR THE POTATO FILLING:
- 3 tablespoons ghee or vegetable oil
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 2 small dried hot red peppers
- 1 medium onion, diced
- ½ teaspoon salt
- ½ teaspoon turmeric
- Pinch of asafetida
- 1 tablespoon grated ginger
- 6 to 8 curry leaves
- 4 garlic cloves, minced
- 2 small green chiles, finely chopped
- 1 ½ pounds yellow-fleshed potatoes, such as Yukon Gold, boiled, peeled and cubed
- ½ cup roughly chopped cilantro, leaves and tender stems
PREPARATION
- Make
the dosa batter: Put rice in a bowl, rinse well and cover with 4 cups
cold water. Put urad dal and fenugreek seeds in a small bowl, rinse
well and add cold water to cover. Leave both to soak for 4 to 6 hours.
- Drain
rice and dal-fenugreek mixture in separate colanders. Put rice in a
food processor, blender or wet-dry grinder. Add 1 cup cold water and
grind to a smooth paste. It will take about 10 minutes, and it may be
necessary to work in batches. Repeat the process with the dal-fenugreek
mixture.
- Combine
the two pastes in a medium mixing bowl. Whisk together, adding enough
water to obtain a medium-thick batter. You should have about 6 cups.
Cover bowl with a kitchen towel and set in a warm place. Let ferment
until the surface is bubbly, about 8 hours. Stir in the salt. Use the
batter straight away or refrigerate for later use. (Batter will keep
for up to a week, refrigerated. Thin with water if necessary before
proceeding.)
- Make
the potato filling: Put ghee in a wide skillet over medium heat. When
oil is wavy, add mustard seeds and cumin seeds. Wait for seeds to pop,
about 1 minute, then add red peppers and onion. Cook, stirring until
onions have softened, about 5 minutes. Season lightly with salt. Add
turmeric, asafetida, ginger, curry leaves, garlic and green chile. Stir
to coat and let sizzle for 1 minute.
- Add
potatoes and 1/2 cup water. Cook, stirring well to combine, until
liquid has evaporated, about 5 minutes. Mash potatoes a bit with the
back of a wooden spoon. Season well with salt, add cilantro, then set
aside at room temperature. (Potato filling may be prepared up to a day
in advance.)
- To
make dosas, set a griddle or cast-iron skillet over medium heat. Brush
with about 1 teaspoon vegetable oil. Ladle 1/4 cup batter in the center
of griddle. Using bottom of ladle, quickly spread batter outward in a
circular motion to a diameter of about 7 inches. Drizzle 1/2 teaspoon
oil over the top. Leave dosa batter to brown gradually until outer
edges begin to look dry, about 2 minutes, cooking on one side only.
With a spatula, carefully loosen dosa from griddle. Bottom should be
crisp and beautifully browned. Spoon 1/2 cup potato filling onto top of
dosa, centering it as a strip in the middle of the round dosa. Flatten
the potato mixture slightly. Using the spatula, fold the sides of the
dosa around the filling to make a cylindrical shape. Serve immediately.
Continue making dosas one at a time.
*credit to kannama recipes