Ingrédients pour Masala Dosa With Coconut Chutney South Indian Savory Crepes With Filling
- 1 cup parboiled rice
- Rice
- Urad Dal
- 1 tsp fenugreek seeds
- ½ tsp salt
- 3 tbsp oil (for potato curry), 1 tbsp oil (for chutney)
- Ghee
- 1 tsp mustard seeds
- Gram Dal
- 1 medium onion (finely chopped)
- 2 green chilies (finely chopped)
- 1 inch ginger (grated)
- 1 sprig curry leaves
- Red Chili Powder
- ¼ tsp turmeric powder
- 2 medium potatoes (cubed and boiled)
- 2 tbsp chopped coriander leaves
- Lemon
- Asafoetida Powder
- Dried Red Chilies
- Coconut
- Tamarind Pulp
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Comment préparer Masala Dosa With Coconut Chutney South Indian Savory Crepes With Filling
- **Dosa Batter:**
- Soak 1 cup parboiled rice and ½ cup uncooked rice in water for 3-4 hours.
- Separately, soak ½ cup urad dal (split black lentils) and 1 tsp fenugreek seeds in water for 3-4 hours.
- Drain the rice and dal mixtures. Grind each separately in a blender to a smooth batter, adding reserved soaking water as needed to reach a pourable consistency.
- Combine the rice and dal batters. Add ½ tsp salt and mix well.
- Cover and let ferment overnight (8-12 hours) at room temperature.
- In the morning, check the batter consistency. Add water if needed to achieve a slightly thick, pourable consistency.
- **Potato Curry (Masala):**
- Heat 3 tbsp oil in a pan. Add 1 tsp mustard seeds and ½ tsp urad dal. Let them splutter.
- Add 1 medium onion (finely chopped), 2 green chilies (finely chopped), 1 inch ginger (grated), a sprig of curry leaves, ½ tsp chili powder, and ¼ tsp turmeric powder.
- Sauté until onions are browned. Add 2 medium potatoes (cubed and boiled), ½ tsp salt, and mix well.
- Simmer for 5-7 minutes, or until potatoes are heated through. Stir in 2 tbsp chopped coriander leaves and a squeeze of lemon juice (optional).
- **Coconut Chutney:**
- Heat 1 tbsp oil in a pan. Add a pinch of asafoetida, 2-3 dried red chilies (broken), and 2 tbsp urad dal.
- Fry until the dal turns light brown. Remove from heat and let cool slightly.
- Grind the fried mixture with 1 cup grated coconut, ½ tsp salt, and a small piece of tamarind (soaked in warm water). Add a little water to achieve a smooth, spreadable consistency.
- **Assemble the Masala Dosa:**
- Heat a lightly oiled skillet or dosa pan over medium heat.
- Pour ¼ cup dosa batter onto the hot pan and spread it quickly into a thin, round crepe.
- Drizzle a little oil around the edges and cook until golden brown and crispy (about 2-3 minutes).
- Flip and cook the other side briefly.
- Spread 1 tbsp coconut chutney over the cooked dosa.
- Add 2 tbsp potato curry to the center.
- Fold one-third of the dosa over the filling, then fold the other third over to enclose the filling.
- Drizzle with a little ghee or butter. Roast for a minute or two.
- Serve hot immediately.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
22g
Fat
6g
Carbs
29g
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