Masala Dosa With Coconut Chutney South Indian Savory Crepes With Filling Recipe

How to Make Masala Dosa With Coconut Chutney South Indian Savory Crepes With Filling

1. **Dosa Batter:**
2. Soak 1 cup parboiled rice and ½ cup uncooked rice in water for 3-4 hours.
3. Separately, soak ½ cup urad dal (split black lentils) and 1 tsp fenugreek seeds in water for 3-4 hours.
4. 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.
5. Combine the rice and dal batters. Add ½ tsp salt and mix well.
6. Cover and let ferment overnight (8-12 hours) at room temperature.
7. In the morning, check the batter consistency. Add water if needed to achieve a slightly thick, pourable consistency.
8. **Potato Curry (Masala):**
9. Heat 3 tbsp oil in a pan. Add 1 tsp mustard seeds and ½ tsp urad dal. Let them splutter.
10. 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.
11. Sauté until onions are browned. Add 2 medium potatoes (cubed and boiled), ½ tsp salt, and mix well.
12. 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).
13. **Coconut Chutney:**
14. Heat 1 tbsp oil in a pan. Add a pinch of asafoetida, 2-3 dried red chilies (broken), and 2 tbsp urad dal.
15. Fry until the dal turns light brown. Remove from heat and let cool slightly.
16. 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.
17. **Assemble the Masala Dosa:**
18. Heat a lightly oiled skillet or dosa pan over medium heat.
19. Pour ¼ cup dosa batter onto the hot pan and spread it quickly into a thin, round crepe.
20. Drizzle a little oil around the edges and cook until golden brown and crispy (about 2-3 minutes).
21. Flip and cook the other side briefly.
22. Spread 1 tbsp coconut chutney over the cooked dosa.
23. Add 2 tbsp potato curry to the center.
24. Fold one-third of the dosa over the filling, then fold the other third over to enclose the filling.
25. Drizzle with a little ghee or butter. Roast for a minute or two.
26. Serve hot immediately.