These straight-forward but time filling dosas are the perfect quarantine breakfast, snack, lunch or side. The nutritious batter is made up of a mixture of urad dal (type of bean) and rice, with the addition of sourdough to help the fermentation process.
Ingredients (makes around 10 dosas)
For the Dosa batter
1/2 cup urad dal
2 Tbs channa dal
2 cups rice
salt as needed (I used about 2 tsp non-iodized salt)
45 g sourdough starter
For the Potato Masala
6 medium potoatoes
1 Tbs oil
1 tsp mustard seeds
1 tsp cumin seeds
1 small onion, thinly sliced
1 1/2 tsp grated ginger
2 tsp ground coriander
5-7 curry leaves
chili powder to taste *optional
1/4 tsp turmeric
salt to taste
Instructions
1. On the first day rise and then soak the urad dal, channa dal and rice in water, for 5 hours to overnight (the longer the better)
2. Once the dal and rice have finished soaking, put them into a food processor, blender, or even use an immersion blender to blend everything together into a smooth thick batter. You will need to add some water at this time to get everything incorporated but use sparingly because the batter will be thinned later. 3. Add a little salt to the batter. In a small bowl dilute the 45g of starter with 45g of water, mix it into the batter.
3. Leave the batter in a warm place, uncovered, overnight.
4. The next morning the batter should smell more sour and be bubbly and foamy at the top. If you think it is too thick dilute it with some water. Add the additional amount of desired salt.
5. Peel and cut the potatoes into large cubes and them oil them in a large pot of salted water.
6. Once the potatoes are soft but not mushy, drain them. Heat up a large pan with 1 Tbs of oil. Once the oil is hot, toss in the mustard and cumin seeds, let them sizzle for 30 seconds and then add the onion. Cook the until the onion softens and then add the boiled potatoes, ginger, coriander, curry leaves, turmeric, chili powder and salt. Let everything cook for about 3 minutes and then take off the heat and set aside.
7. Heat up a large cast iron pan with some oil. Using a ladle or large spoon, pour some dosa batter into the pan and spread it out with the back of the spoon. This should create a thin dosa. If you think the batter is still to thick, add more water. Once the dosa has turned golden, flip it and let it brown a little on the other side. Then flip it again the spoon on some of the potato masala. Fold the dosa in half and serve warm.
Recipe inspired by Swasthi's Crispy Masala Dosa Recipe
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