Masala dosai recipe
- Cuisine: Indian
This is defiantly worth the effort to get the spices; you can buy these in nearly all supermarkets.I had this for breakfast many times in India , but I would say it’s great for any time of the day.
1 teaspoon black lentils soaked in warm water for 30 minutes
1 teaspoon cumin seeds
½ teaspoon black or brown mustard seeds
12 curry leaves
3 medium dried red chilli
½ teaspoon turmeric
1 medium brown onion thinly sliced
1 teaspoon freshly grated ginger
600g diced potato cooked until tender
2 plum tomatoes diced
1 handful picked coriander
110g powdered dal
1 teaspoon salt
300g rice flour
Heat some peanut oil in a pan and add the mustard & cumin seeds and when they start to pop add the onion, chilli, lentils, ginger & curry leaves and sweat for about 5 minutes.
Now add the potatoes, tomato & coriander and cook slowly for a further 5 minutes.
Now you can use this straight away, but I would recommend you leave it overnight to get the best flavour from this. The flavours from the spices really come to their best by doing this.
Mix the salt and dal powder with a little water to form a paste, then mix the paste with the rice flour, add 1lt tepid water & mix well.
Cover with cling wrap and leave in a warm place for about 8 hours or overnight until the batter ferments & starts to bubble, it will double in volume.
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