South Indian Dosa
Crispy, golden South Indian dosa made from fermented rice and lentil batter, served with a savory spiced potato filling.
Equipment
Ingredients
Dosa Batter
parboiled rice (raw)
200 g
urad dal (split black gram) (raw)
50 g
fenugreek seeds (raw)
5 g
salt (fine)
5 g
water (room_temperature)
300 ml
Potato Filling
potatoes (boiled)
300 g
onion (sliced)
100 g
green chili (chopped)
10 g
mustard seeds (raw)
3 g
curry leaves (fresh)
5 pcs
turmeric powder (powder)
2 g
sunflower oil (liquid)
15 ml
Instructions
Soak the rice and dal
Wash and soak parboiled rice, urad dal, and fenugreek seeds in water for 4 hours.
Blend the batter
Drain soaked rice and dal, then blend into a smooth batter with salt and water.
Ferment the batter
Cover and let the batter ferment in a warm place for 6–8 hours until bubbly and risen.
Prepare potato filling
Boil, peel and mash potatoes. Heat oil in a pan, add mustard seeds, curry leaves, onions, green chili and turmeric, then mix in mashed potatoes.
Cook the dosa
Heat a non-stick pan, pour a ladleful of batter and spread into a thin circle. Drizzle oil around edges and cook until golden and crisp.
Assemble and serve
Place potato filling in the center of the dosa, fold and serve hot with coconut chutney and sambar.
Original recipe
Storage
Batter can be stored in the fridge for up to 2 days; stir before use. Cooked dosas best eaten fresh.
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