Masala Dosa
South India's great crepe: a lacy, fermented rice-and-lentil dosa crisped on a tawa, wrapped around spiced potato masala, with coconut chutney and sambar.
What it is
South India's great crepe: a lacy, fermented rice-and-lentil dosa crisped on a tawa, wrapped around spiced potato masala, with coconut chutney and sambar. Ingredients: rice, urad dal, fenugreek seeds, potatoes, onion, mustard seeds, curry leaves, turmeric, green chile, ginger, coconut, roasted chana dal, sambar. Recipe: 1) Soak rice and dal; grind to a batter and ferment overnight until bubbly. 2) Temper mustard seeds and curry leaves; make the yellow potato masala. 3) Ladle batter in a spiral onto a screaming-hot tawa, drizzle ghee, cook until crisp — never flip. 4) Fold over the potato filling. Serve: with coconut chutney and hot sambar for dipping. Flavor: tangy, crisp, buttery, the potato warm with turmeric and chile. History: from the temple kitchens of Karnataka and Tamil Nadu, popularised by Udupi restaurants across India in the 20th century. See also: Samosa, Palak Paneer.
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