Masala Dosa

Makes 12 8-inch dosai (plural for dosa!). Allow plenty of time (18-48 hours) for soaking the gram beans. Typically, dosai are approximately 18 inches long, but these are a little more manageable. They are served as a lunch with coconut chutney and sambhar.

Ingredients:

Batter (Dosa):
1/2 cup cleaned split black gram beans (urad dhal)
1 1/2 cups long-grain white rice (try basmati)
1 tsp fenugreek seeds
1/4 cup water
ghee (or vegetable oil)
1 tsp baking soda
1 tsp salt

Filling:
3 small potatoes
2 small carrots
2-3 fresh green beans
3 shallots (or 1 small onion)
2 green chillies
ghee (or vegetable oil)
1 tsp black mustard seeds (also known as red mustard seeds)
1 tbsp cleaned split black gram beans (urad dhal)
1/4 tsp turmeric
1/2 tsp salt

Batter:
Place urad dhal in a bowl and cover with water. Place long-grain rice and fenugreek seeds in a separate bowl and cover with water. Allow the dhal and rice to soak for at least 6 hours, preferably overnight. Strain the soaked rice, then blend in a food processor adding the water a little at a time until it becomes smooth. Grind the dhal in the same way. Mix the two batters and add the baking soda and salt, and beat for 5 minutes. Cover loosely and leave in a warm place overnight for the batter to ferment.

Filling:
Peel the potatoes and carrots, and dice finely. Parboil them for 1-2 minutes. Drain and set aside. Wash and cut the green beans into 1/4 inch lengths. Peel and slice the shallots into fine slices. De-seed and finely chop the chillies (wear gloves). Heat 1 tsp of ghee in a saucepan and fry the black mustard seeds until they pop (keep a lid handy). Once the mustard seeds turn grey (about 15 seconds), add the dhal and cook until they turn brown. Add the sliced shallot, chillies and turmeric. Once mixed together, add the potatoes, green beans, carrots and salt. Add 1/4 cup water, cover and cook over low heat until vegetables are soft. Remove from heat and leave to cool.

Assembly:
Heat a large, heavy frying pan (cast iron is best if available). Place a little oil in a bowl. Grease the frying pan with a cloth dipped in the oil. Stir the batter gently. Add water if necessary. Ladle 2-3 tbsp of batter into the centre of frying pan and distribute it evenly with the rounded base of the ladle working it outwards using circular movements until an 8-inch pancake is formed. Cook for 2 minutes until it is brown. Flip it over and cook until slightly brown. Place 1 tbsp of filling in the centre of the dosa. Cook for another minute, then roll the dosa to form a cylinder. Serve at once with sambhar and coconut chutney. Wipe frying pan with oil again before making next dosa.