Vegan masala dosa
DOSA BATTER (must make 48 hrs in advance)
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- 300 g / 1½ cups basmati rice
- 100 g / heaped ½ cup urid dal (split husked black lentils), I used unhusked
- ½ tsp fenugreek seeds
- 1 tsp salt
- 4 medium potatoes
- 2 tbsp vegetable oil
- 1 tsp black mustard seeds
- 10 fresh or dried curry leaves
- 1 large onion, diced finely
- 2 small green chillies, diced finely
- 3 garlic cloves, diced finely
- 2.5 cm / 1″ ginger root, diced finely
- 1 tsp ground turmeric
- chilli flakes or powder, to taste
- 1/3 cup frozen peas
- ½ tsp salt, adjust to taste
- 2 tbsp cashew nuts, pan-roasted
- fresh coriander, to serve
- sambal oelek, to serve
- 100 g / 1 cup desiccated coconut
- 1-2 tsp finely grated ginger root
- 1 small green chilli, deseeded
- salt, to taste
- juice of ½ lime
- 2 tsp vegetable oil
- ½ tsp black mustard seeds
- ½ tsp cumin seeds
- 4 dried curry leaves
- Place rinsed basmati rice in a large bowl. In a smaller bowl, place dal and fenugreek seeds. Fill both bowls with water so that the dry ingredients are well covered and set aside for 8 hours (or overnight) to soak.
- The next day, place drained (don’t throw away the soaking water just yet as it will come in handy) rice, dal and fenugreek seeds in a blender. Add 75 ml / 5 tbsp of soaking liquid and salt and blend until super smooth. Place the batter in a large bowl, cover with a piece of cling film (glad wrap) and set aside in a warm place so that the batter ferments.
- If you are ready to fry the dosa pancakes, check the batter’s consistency. It should be somewhere between pancake and crepe batter. Heat up a medium frying pan on a low-medium oil, brush it with a generous amount of vegetable oil and ladle about 2-3 tablespoons of the batter onto the pan. Use the back of the ladle to spread the batter by making a large spiral on the surface of the batter from the middle of the pan outwards.
- Cook for about 2 minutes on one side, then gently flip over to the other side and fry for another 2-4 minutes, until golden brown and cooked through.
- Place cooked dosa on a plate, pile spicy potato filling in the middle, sprinkle with roasted cashews and chopped coriander and fold in half. Serve with a spicy sauce like sambal oelek and coconut chutney.
- Boil the potatoes until tender, drain and mash.
- Heat up the oil in a heavy-bottomed frying pan or pot. Once hot, add mustard seeds, and curry leaves. Fry for a few minutes until the mustard seeds make a popping sound.
- Add chopped onion and green chillies. Fry (stirring now and then) for a few minutes, until softened. Add in garlic and ginger and fry off gently until they both become fragrant and the garlic softens.
- Mix in turmeric and a fat pinch of chilli powder or flakes into the aromatics.
- Add mashed potatoes, frozen peas and salt. Keep it on the heat until the peas defrost and the excess water cooks out. Keep warm until needed.
- Place desiccated coconut in a small bowl and cover with boiling water to rehydrate and soften (about 15 minutes).
- Put softened coconut (reserve soaking water), grated ginger and green chilli in a blender or spice grinder. Blend until smooth, add a touch of soaking water to loosen up if needed. Season with salt and lime juice.
- Heat up oil in a small frying pan. Once the oil is hot, add mustard seeds and fry gently until the seeds start to pop.
- Next, add in cumin seeds and crushed curry leaves and sautée them in the oil for a few seconds.
- Add tempered spices (including leftover oil) into the chutney and mix well.