Masala Dosa (Stuffed Rice and Lentil Crêpe)

Dosa batter

• 200 g Medium-grain rice
• 80 g Urad dal
• 1 ½ tsp Fine sea salt
• 600 ml Water

Potato masala filling

• 450 g Yukon Gold potato
• 1 medium Yellow onion
• 1 Green chili pepper
• 15 g Ginger root
• 2 tbsp Sunflower oil
• 1 tsp Mustard seeds
• 12 leaves Fresh curry leaf
• ½ tsp Ground turmeric
• ¾ tsp Fine sea salt
• 60 ml Water

For cooking the dosas

• 1 tbsp Sunflower oil

1. Rinse the rice and urad dal separately until the water runs mostly clear. Soak each in plenty of water for 4 hours, then drain well.
2. Blend the urad dal with about 250 ml of the water to a very smooth, fluffy paste, adding a splash more water only as needed. Blend the rice with the remaining water to a smooth batter, then combine both in a mixing bowl and whisk vigorously for 1 minute to aerate.
3. Cover and leave the batter to ferment in a warm place until slightly risen and pleasantly tangy. This typically takes 8 to 12 hours depending on room temperature.
4. Peel the potatoes, cut into even chunks, and boil in salted water until very tender, 12 to 15 minutes. Drain well and roughly mash so there are still a few small pieces.
5. Finely slice the onion, slit the green chilli, and grate the ginger. Heat 2 tbsp sunflower oil in a frying pan over medium heat, add the mustard seeds and let them pop for 30 to 60 seconds, then add the curry leaves.
6. Add the onion with a pinch of the salt and cook until soft and lightly golden, 6 to 8 minutes. Stir in the ginger, green chilli and turmeric for 30 seconds, then add the mashed potatoes and 60 ml water and cook for 2 to 3 minutes until the masala is moist and cohesive. Season with the remaining salt, then keep warm on a low heat.
7. Stir the fermented batter and add the 1.5 tsp salt, loosening with a splash of water if needed so it pours easily but still coats the back of a spoon. Heat a frying pan over medium-high heat until a drop of water sizzles and evaporates quickly, then lightly oil the surface.
8. Pour a ladle of batter into the centre and quickly spread it out in a thin spiral with the back of the ladle. Drizzle a few drops of oil around the edges and cook until the surface looks dry and the underside is golden, 2 to 3 minutes.
9. Place a line of warm potato masala down the centre, fold the dosa over to enclose, and slide onto a plate. Repeat with the remaining batter and filling, oiling the pan lightly between dosas as needed.

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