Ingredients Jump to Instructions ↓

  1. 800g potatoes, peeled and cut into 1 cm cubes

  2. 150g onions, roughly chopped into cubes

  3. 2 large, hot green chillies, minced (or to taste)

  4. 2 tsp mustard seeds

  5. 1 tbsp ginger, minced

  6. 50ml lemon juice

  7. 11/2; tsp salt or to taste

  8. 2 tbsp sugar

  9. 8-10 curry leaves

  10. 1 tsp turmeric

  11. Handful of chopped coriander

  12. 5 large hot green chillies

  13. 1 small clove garlic

  14. 1 tsp ginger

  15. 80g coriander, including stalks

  16. 100g desiccated coconut

  17. 100ml coconut milk

  18. 1 tbsp sunflower oil

  19. 40ml lemon juice

  20. 21/2; tsp salt

  21. 3 tbsp sugar

  22. 120g Greek yogurt

  23. 200g uncooked rice

  24. 100g urad dal (split and husked black gram)

  25. 50g channa dal (split husked Bengal gram)

  26. 1 tsp fenugreek seeds

  27. 1 small pinch bicarbonate of soda

  28. 1/2; tsp asafoetida

  29. Salt to taste

Instructions Jump to Ingredients ↑

  1. Mini Masala Dosa For the Potato Filling:

  2. Boil the potatoes in plenty of hot, salted water until tender. Drain and set aside.

  3. Heat the oil in a large pan and add the mustard seeds. Wait for them to pop, then add the asafoetida, curry leaves, onions, chillies, turmeric and ginger. Allow to cook on a low heat for 5 minutes. Add the salt, sugar, lemon, and potatoes. Toss together and add the chopped coriander.

  4. For the Coconut and Coriander Chutney:

  5. In a large bowl, soak the coconut in the coconut milk and set aside.

  6. Meanwhile, blend together all other ingredients except the yogurt using a food processor or a pestle and mortar if you're feeling energetic.

  7. Mix the blended ingredients with the soaked coconut and yogurt mixture.

  8. For the Dosa Batter:

  9. Mix together the rice, urad dal, channa dal and fenugreek seeds and wash 5-6 times in cold water.

  10. Place them in a large bowl and cover with warm water overnight or for at least 5 to 6 hours.

  11. After the soaking period discard the soaking water, reserving about 500ml.

  12. Place the soaked rice, dals and methi seeds in a blender/grinder, and blend to a thick paste. The consistency of the batter should be just so that it covers the back of a spoon. Add a little bit of the reserved soaking water to help with the blending/grinding process. Blend/grind the batter to a degree where it's grainy â this is what's going to make the dosas crispy.

  13. Place the dosa batter in an extra large bowl, and put the bowl on top of a tray to catch the batter the fermentation becomes too aggressive. Cover loosely and ferment overnight.

  14. The next day, add salt, asafoetida and bicarbonate of soda, whisk lightly. It is important to add salt at this stage and NOT before as salt retards the fermentation process.

  15. Lightly grease a flat non-stick pan with a halved onion and heat on a medium flame. Pour your batter into the middle of the pan with a ladle, making concentric circles outwards to spread thinly and evenly. Cook until the top becomes dry.

  16. Spread a thin layer of oil on the top side of the pancake, toss and cook for a couple of seconds on the other side.

  17. Spread the pancake with Coconut and Coriander Chutney, fill with the potato mixture, roll and serve immediately.


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