Masala Dosa

Ingredients

• 300g raw rice
• 100g urad dal (split black gram)
• 1 teaspoon fenugreek seeds
• Salt
• 600g potatoes, boiled and roughly crushed
• 2 onions, sliced
• 2 green chillies, slit
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal, for tempering
• 10 curry leaves
• 1/2 teaspoon turmeric
• 3 tablespoons oil
• Handful coriander

Before you cook

• Soak the rice, urad dal and fenugreek separately for 6 hours.
• Grind them to a smooth batter with a little water, combine, add salt, and leave to ferment overnight somewhere warm.
• The batter is ready when it has risen and smells pleasantly sour.

Steps

1. Heat the oil and pop the mustard seeds, then add the urad dal and curry leaves.
2. Add the onions and chillies and cook until soft.
3. Stir in the turmeric, then the crushed potatoes and salt.
4. Cook for 5 minutes, then finish with coriander and set aside.
5. Heat a flat pan until a drop of water skitters across it, then wipe it with an oiled cloth.
6. Pour a ladle of batter in the centre and spread it outwards in a spiral with the back of the ladle.
7. Drizzle a little oil around the edge and cook for 2 minutes until the base is golden and lacy.
8. Do not flip it; a dosa cooks on one side only.
9. Place a spoonful of potato along the centre, fold the dosa over it and slide it out.