Wednesday, 11 September 2013

Masala dosa

One of my relative once told me that the best way to impress your guests at dinner is to prepare some exotic food. That's not exactly why I usually prepare indian food, but he was right. I tried to do dosas at home, a typical south indian dish and everyone that's ever been in India knows that the picture below doesn't look like a real dosa. Yeah, even my experiments aren't always successful, but on the other hand the taste was good, so I'm sharing the recipe anyway! 


Dosa batter: 
240 gr parboiled rice
75 gr lentils
salt as required 
water as required

Masala filling:
2 large potatoes
1 small onion
1 tsp turmeric
1 tsp chili powder
1 tsp mustard seeds
1tsp masala powder

Wash and soak both rice and lentils 5-6 hour separately. Drain the water and grind the lentils adding needed water until smooth and fluffy. Do the same with the rice. Mix them together and add salt. Leave it for 7-8 hours in a large container.

Masala potatoes: 
Cook the potatoes with the skin in cold water. When the water start boiling, cook for 15 minutes. 
Heat some oil and fry the finely chopped onion. Peel the potatoes and cut them into small cubes. Add them to the onion with the spices. Stir well and cook a few minutes. 

Heat a non stick flat pan (tawa) and add some oil. Take some batter and pour it on the pan from the centre towards the edges in a circular motion. When cooked on one side, flip it over. 
When it's ready put it on a plate, add the masala potatoes and fold it. Serve with some red chutney or with the chutney you prefer. 

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