This savoury, crispy rice and lentil pancake is absolutely delish! The inspiration to make them came from my new curry leaf tree:
It's really easy but takes two days to prepare. THIS LINK shows the technique and the lovely chef at www.vahrevah.com is fun to watch. I did a simpler recipe:
For the Dosa Shell
1 1/2 cups rice (not basmati or jasmine)
1/2 cup urad dal
spray oil for the pan
Wash and soak the rice and urad/urid dal separately and leave overnight or for about 6 hrs.
Drain the soaked rice and dal and put in blender or food processor with a little water to blend into an almost smooth batter.
Leave overnight at room temp to ferment.
Then you're ready to make the filling.
2/3 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas (I didn't use these, forgot!)
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili (I didn't use this as it was for the kids too)
1 tablespoon oil
salt to taste
(I added 5/6 small curry leaves)
Heat the oil in a pan and add the mustard seed, peas, onions, turmeric and curry leaves.
Fry for about 5 minutes on medium heat or/until onions are turned into golden brown.Add potatoes and mix and cook some more.
SEE LINK ABOVE ON HOW TO COOK DOSA.
Easy easy!! Yum yum!!
Ok this is what Urid/Urad Dal looks like
The soaked rice and dall in the blender with a bit of water
The slightly grainy consistency that the guy on the UTube video recommended (I'll do slightly smoother next time)
Curry leaves for the masala
Dosa spreading gone WRONG
(I hate this word, but it totally applied) PERFECT as it gets Dosa spreading!
First Masala Dosa (the potato masala filling was added about a minute before I rolled it up in the pan and served. Da daaaaa!
The colouring is great and when there are teeny tiny holes it creates a lovely extra crispy spot.
Riley pushed aside his scrambled eggs and enjoyed some crispy dosa shell.