Crispy Ghee Masala Dosa

Masala Dosa is South Indian, fermented crepe made from rice batter and black lentils. Masala Dosa, specifically, is when you stuff it with a lightly cooked filling of potatoes, fried onions and spices.

Ingredients

1-1/2 cups long grain rice

1/2 cup urad dal (polished black lentil or white lentil)

3 quarts water

Salt

1 medium onion, chopped

1 – 2 green chilies, chopped

1 Tbs. ghee (clarified butter) or regular butter

1/2 tsp. black mustard seeds

1/2 tsp. chana dal (split black chickpeas)

1 sprig curry leaves

1/2 tsp. turmeric powder

2 large potatoes, boiled

8 oz. coconut, cilantro and tomato chutney (optional)

16 oz. sambar (vegetable lentil stew, optional)

Directions

· Prepare Dosa Batter:Soak rice and urad dal in separate bowls for 4-6 hours. Strain.

· Process rice and urad dal mixture in commercial grinder or food processor. While grinding, add water a cup at a time until it reaches the consistency of pancake batter.

· Salt to taste.

· Cover mixture and let sit overnight. Do not refrigerate; it needs to ferment.

· Prepare Masala Dosa Filling: Add oil or ghee to a skillet.

· Add mustard seeds and chana dal.

· Shake mixture over the flame until golden brown.

· Add curry leaves (whole leaf), green chiles, and onions.

· Sprinkle turmeric powder and salt (for taste). Stir.

· Break up boiled potato into small chunks and add them to your mixture. Add water and stir.

· Prepare Masala Dosa: Pour refrigerated dosa mixture into a small bowl with a flat bottom.

· Pour batter into a greased skillet.

· Immediately, starting from the center, begin forming a circular shape with the batter using the flat-bottomed dish.

· Brush on ghee (or regular butter) to frying dosa.

· Place filling near the center of the dosa.

· Lightly lift the edges of the dosa.

· Begin rolling from the edge of the dosa as you would a wrap.

· Remove dosa from hot top or skillet.

· Masala Dosa is typically served with coconut, cilantro and tomato chutney as well as sambar (vegetable lentil stew)