Masala Dosas

Thought to have been invented some 1500 years ago by the Tamil people of Sri Lanka and southern India, dosas are crisp pancakes made from a blend of ground and fermented rice and urad dal and are one of the most popular dishes in southern Asia, where they are typically eaten for breakfast alongside sweet, fruit-based chutneys.

An ancient culinary technique, grinding is thought to date back several million years to the stone age, as evidenced in the prehistoric cave paintings of Bhimbetka in India’s central state of Madhya Pradesh, where women are depicted grinding what is thought to be pulses, grains and/or spices, using a small small ‘w’ shaped device.

Bhimbetka cave drawings, India [left], Close up of women pounding, rolling & grinding [right]

Rice is a staple throughout India, where it is considered an important symbol of prosperity and is used extensively in Hundu rites and rituals. Historically, fermentation of the grain has been used as a means of both improving its digestibility and increasing its nutrient content.

Whilst myriad variants of dosa can be found throughout India and its neighbouring countries, Masala Dosas (which are stuffed with soft potatoes tempered in warm spices, onion and chilli) originate in the coastal city of Mangalore, an area renowned for its cultural heterogeneity and diverse cuisine.

Our version stays true to the classic flavour profile and can be served alongside a chutney of your choice.

Serves 4

Time 50 mins + soaking & fermenting

Ingredients

Dosa Batter Mixture 

600g of basmati rice, rinsed & drained

200g of urad dal, rinsed & drained

1 tsp of ground fenugreek powder

1 tbsp of sea salt + extra for soaking the rice & lentils

Coconut oil or ghee, for frying

For the Masala Potato Filling

400g of new potatoes, quartered

1 red onion, peeled, halves, & cut lengthways into 1cm slices

2 green bird’s eye chillis, thinly sliced

1 thumb of ginger, peeled & grated

1 tbsp of garlic powder

1 tbsp of brown mustard seeds

1 tbsp of curry leaves, preferably fresh

1 tsp of ground coriander 

1 tsp of ground cumin

1 tsp of ground turmeric powder

1 tsp of Kashmiri chilli powder (optional)

1/2 lemon, juiced

Small bunch of coriander, coarsely chopped

3 tbsps of coconut oil or ghee

Sea salt, to taste

To Serve

Chutney or pickle

Fresh coriander leaves

Instructions

For the dosa batter, start by soaking the rice and dal in separate bowls of well salted cold water overnight.

Once soaked, drain the rice and dal separately - save the liquid as you will use it later to loosen the batter mixture. Blitz both the rice and dal with 75ml of the leftover liquid in a blender or food processor. It is best to do this in batches so your blender doesn’t overheat, and so you can create a smooth batter.

Transfer the batter to a large clean mixing bowl, cover with a damp cloth or cling film and allow to ferment overnight in a warm, dry place out of direct sunlight until you have spongy batter that has almost doubled in size and is filled with tiny air bubbles.

For the masala potato filling, boil new potatoes for approx. 15 minutes, or until soft and drain.

In a large non-stick frying pan over a medium heat, add your coconut oil for 1-2 minutes, or until it melts and starts to smoke. Add your mustard seeds and curry leaves for 1-2 minutes, or until the mustard seeds start to pop. Turn the heat down slightly.

Next, add your onion, ginger, and birdseye chillis for for 2-3 minutes, stirring frequently. Add your potatoes, garlic, turmeric, coriander, cumin, and chilli powder, and continuing stirring for 3-4 minutes, ensuring the spices do not burn. Next, add 75ml of water and start to crush some of the potatoes with a fork or masher. Cook until all the water has been absorbed and the crushed potatoes have brought the mixture together. Squeeze approx. 2 tbsps of lemon juice and season with approx. 2 tsps of salt and set aside. Once cooled down, add the fresh coriander.

When you are ready to cook the dosas, add the fenugreek, salt, and enough of the soaking liquid to make the rice and lentil paste a batter of thick pouring consistency. If you don’t have enough soaking liquid, simply add some cold water instead.

Heat a large non-stick frying pan or flat tawa over a high heat, and brush lightly with coconut oil or ghee. To test if it’s hot enough, pour 1 tsp of cold water and if it bubbles and quickly evaporates, it is ready. Pour over 3-4 tbsps of cold water and quickly wipe with a tea towel or cloth.

Pour approx. 2-3 tbsps of the dosa batter and quickly spread into a circle about 15cm in diameter using the back of a large metal serving spoon or ladle. Don't worry if you don't get it right the first time, making dosas is similar to pancakes, the first is never the best. Pour 1 tbsp of coconut oil/ghee onto the edges of the pan.

Once the dosa starts to turn crisp and golden, reduce the heat and carefully place 2 tbsps of the potato mixture on one half of the dosa and flip half of the dosa over the other half. Continue cooking until you have a dosa with crisp golden texture, and be cooked evenly throughout.

Sprinkle with fresh coriander, and serve with sweet mango chutney and spiced pickle.

Words Poppy Mist / Illustrations © Diogo Rodrigues