Dosa with potato filling

By Mumbai Mix
From Saturday Kitchen

Ingredients

For the Dosa Batter

• Parboiled rice: 155g / 5½oz
• Urid dal (split black gram): 70g
• Fenugreek seeds: 7
• Gram flour: 1 tbsp
• Oil (for cooking): to taste
• Salt: to taste

For the Tomato Chutney

• Tomatoes (chopped): 400g / 14oz
• Red onion (chopped): 200g / 7oz
• Red chilli (chopped): 30g / 1oz
• Pitted dates: 100g / 3½oz
• Garlic (chopped): 30g / 1oz
• Wet tamarind: 100g / 3½oz
• Salt: 2 tsp
• Sunflower oil: 2 tbsp
• Mustard seeds: 3g
• Urid dal (black gram split): 7g / ⅓oz
• Dried red chilli: 1
• Curry leaves: 1
• Ground turmeric: ½ tsp

For the Potato Filling

• Sunflower oil: 1 tbsp
• Mustard seeds: 1 tsp
• Chana dal (yellow split peas): 1 tsp
• Urid dal (split black gram): 1 tsp
• Curry leaves: 7
• Asafoetida: ½ tsp
• Onions (sliced): 45g / 1½oz
• Mild green chillies (chopped): 35g / 1oz
• Cooked potatoes (peeled, diced, and boiled): 217g / 7½oz
• Ground turmeric: ½ tsp
• Garam masala: ½ tsp
• Lemon juice: 1 tsp
• Fresh coriander (finely chopped): 1 tsp
• Salt: to taste

To Serve

• Red chilli powder: to taste
• Green chilli paste: to taste
• Vegetable oil: to taste
• Coconut and coriander chutney: to taste

Method

Dosa Batter Preparation

1. Rice preparation:
   • Wash rice under cold running water
   • Soak in a bowl for 3–4 hours
   • Drain and blend to a smooth paste, adding about 4 tablespoons of water
2. Urid dal preparation:
   • Wash urid dal under cold running water
   • Soak in a bowl for 3–4 hours
   • Drain and blend with fenugreek seeds to a smooth paste, adding about 1 tablespoon of water
3. Fermentation:
   • Combine rice and urid dal pastes in a large container
   • Cover and ferment in a warm room for 6–8 hours
4. Final batter:
   • Add 120ml/4fl oz of water to the fermented mixture
   • Stir in gram flour and salt to taste

Tomato Chutney

1. Cook ingredients:
   • Combine tomatoes, red onion, red chilli, dates, garlic, tamarind, and salt in a pan
   • Cook over medium heat until soft
   • Blend to a smooth paste
2. Tempering:
   • Heat sunflower oil in a pan
   • Add mustard seeds, urid dal, dried red chilli, curry leaves, and turmeric
   • Allow seeds to crackle and splutter
   • Pour hot oil and spices over tomato paste and mix

Potato Filling

1. Prepare base:
   • Heat oil in a pan
   • Add mustard seeds, chana dal, urad dal, curry leaves, and asafoetida
   • Allow seeds to crackle and splutter
2. Cook vegetables:
   • Add onion and green chillies
   • Fry until soft and onions are translucent
3. Finish filling:
   • Add cooked potatoes, turmeric, lemon juice, and salt
   • Garnish with coriander leaves
   • Keep warm

Cooking the Dosa

1. Prepare pan:
   • Heat a non-stick frying pan
   • Drizzle with oil, then wipe excess with kitchen paper
   • Sprinkle water to cool, then dry
2. Cook dosa:
   • Pour a ladle of batter, spreading to pan edges
   • Sprinkle with red chilli powder and green chilli paste
   • Drizzle lightly with oil
3. Add filling and serve:
   • When browning, add potato filling to the center
   • Fold pancake over filling
   • Remove from pan, cut into four
   • Serve with tomato and coconut-coriander chutneys