Masala Dosa

Method

1. 01

   Soak rice and dal separately

   Rinse rice until nearly clear and soak 5–6 hours. Rinse urad dal and fenugreek and soak separately 4 hours; soak poha in fresh water for the final 20 minutes.

   

2. 02

   Grind a light urad batter

   Drain dal and grind with 250–300 ml cold water in additions for 5–7 minutes until very smooth, pale, and aerated; a spoonful should feel light, not gritty.

   

3. 03

   Grind rice and combine

   Drain rice and poha and grind with 450–550 ml water until smooth with a faint fine-grit feel. Fold into urad batter with 8 g salt; the mixture should pour in a thick ribbon.

   

4. 04

   Ferment until airy

   Transfer to a container with three times the batter volume. Cover loosely and ferment at 26–30°C for 8–12 hours until risen 50–75%, bubbly, and pleasantly sour; refrigerate when ready.

   

5. 05

   Boil and break the potatoes

   Boil potatoes whole until a skewer enters with slight resistance, 20–25 minutes. Cool enough to handle, peel, and break into irregular 2–3 cm chunks; do not mash smooth.

   

6. 06

   Temper the potato filling

   Heat 30 ml oil over medium. Add mustard and urad; when mustard pops, add curry leaves, onion, ginger, and chiles. Cook 7–9 minutes until onion is soft but not browned.

   

7. 07

   Finish the potato masala

   Add turmeric, potatoes, remaining salt, and 60 ml water. Fold and cook covered 5 minutes, then uncover 2 minutes until moist but not wet; keep warm.

   

8. 08

   Spread the dosa thin

   Gently stir batter and thin one portion only if needed. Heat a seasoned 28 cm tawa to medium, cool briefly with a damp cloth, pour 90 ml batter, and spiral outward to a thin 24 cm circle.

   

9. 09

   Crisp, fill, and fold

   Drizzle 8–10 ml oil around the rim and cook 2–3 minutes until the underside is evenly gold and releases. Place 100 g potato masala across the centre, fold or roll, and serve immediately with sambar and chutney.