← Nouns Cooking · Indian

Ingredients

• 400 g raw long or medium-grain rice (such as sona masuri or idli rice)
• 100 g Urad dal (split, skinned)
• 2 tbsp Chana dal (split Bengal gram)
• ½ tsp fenugreek seeds (methi)
• 1 tsp salt (non-iodised helps fermentation)
• 4 tbsp oil, for cooking the dosas
• 500 g floury potatoes
• 1½ tbsp Vegetable oil
• ½ tsp Mustard seeds
• ½ tsp Cumin seeds
• 1 tsp Chana dal (split Bengal gram)
• 1 tsp Urad dal (split, skinned)
• 1 sprig Curry leaves
• 1 pinch Asafoetida (hing) (optional)
• 1 Onion, thinly sliced
• 2 Green chilli, chopped
• 1 tsp Ginger, finely grated
• ¼ tsp Ground turmeric
• ¾ tsp Salt
• 2 tbsp Coriander (cilantro), chopped
• 2 tbsp butter or ghee, for spreading (optional)

Method

1. Rinse the rice, and separately the urad dal, chana dal and fenugreek, until the water runs clear. Soak them in two bowls of fresh water for 5–6 hours.
2. Drain the dals and blend with about 150 ml cold water to a very smooth, fluffy batter. Drain and blend the rice with about 150 ml water until fine, like semolina. Mix both in a large bowl with the salt using your hand; it should pour like thick pancake batter.
3. Cover loosely and leave in a warm place for 8–12 hours, until bubbly, risen by about half and pleasantly sour. In cold weather, put it in the oven with just the light on.
4. For the filling, boil the whole potatoes for 15–20 min, until tender. Peel and break into chunks. Heat the oil in a pan over medium heat, add the mustard seeds and let them pop, then the cumin, chana and urad dal, curry leaves and asafoetida for 30 seconds, until the dals turn golden.
5. Add the onion, chillies and ginger and cook for 4–5 min, until the onion is soft. Stir in the turmeric, salt, potatoes and 4 tbsp water and cook for 2–3 min, lightly mashing, until it holds together. Stir in the coriander.
6. Stir the batter gently (don’t beat out the air), adding a little water if it’s too thick. Heat a heavy flat pan or cast-iron tawa over medium-high heat and wipe it with a little oil. Pour on a ladle of batter and quickly spread it from the centre outwards in a spiral into a thin circle.
7. Drizzle a few drops of oil (or a little butter) over and around the dosa and cook for 2–3 min, until the underside is golden and crisp and the edges lift. Spoon some potato masala onto one half, fold over and serve straight away with coconut chutney and sambar.

Tips

• If the first dosa sticks or tears, the pan is too hot or not seasoned; sprinkle it with water, wipe and try again. The first one is often for the cook!
• Butter makes classic Bengaluru-style dosas but is optional; with oil only they are vegan. Most asafoetida contains wheat, so pick a gluten-free one or leave it out.

Sources

Written in our own words after cross-checking these recipes:

Swasthi's Recipes BBC Good Food