Masala Dosa With Coconut Chutney (south Indian Savory Crepes With Filling)

Total Time: 28 hrs 30 mins Preparation Time: 28 hrs Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 cups parboiled rice
• 1 cup uncooked rice
• 1 cup split urad dal (split black gram)
• 1/2 teaspoon fenugreek seeds
• salt
• oil (for frying)
• ghee or clarified butter (while setting up the final product -- the masala dosa)
• 3 tablespoons oil
• 1/2 teaspoon mustard seeds
• 1 teaspoon gram dal
• 1 teaspoon black gram dal
• 2 medium onions, finely chopped
• 4 green chilies, finely chopped
• 1 inch ginger, finely chopped
• 2 sprigs curry leaves, finely chopped
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 1/8 lbs potatoes, boiled,peeled,chopped
• salt
• coriander leaves, finely chopped (use about one handful)
• 1 lemon, juice of (optional)
• 2 teaspoons oil
• 1 pinch asafetida powder
• 3 dried red chilies
• 1 1/2 tablespoons split urad dal (split black gram)
• 1/2 coconut, grated
• salt
• tamarind pulp (use a lemon-sized ball)

Recipe

• 1 for the dosa: soak the parboiled and uncooked rice together in water.
• 2 separately, soak the dal and fenugreek seeds together in water.
• 3 after 3-4 hours, drain and reserve the water and grind both separately in a blender to a fine paste, adding some the reserved water as needed (if the grinder/blender seizes up) until the mixture is of batter consistency.
• 4 add the salt, some water if necessary, and mix both together thoroughly; keep overnight to ferment.
• 5 the next day, check the batter; if too thick, add some water and mix so that it is of a pouring consistency.
• 6 heat a skillet and grease with some oil.
• 7 pour a ladleful of batter and spread as quickly as possible into a thin circle.
• 8 pour a little oil (about 1/2 teaspoon) all around the crepe and on the centre as well.
• 9 cook until the dosa is done, then turn over and cook the other side until crisp.
• 10 set the dosas aside.
• 11 note: if parboiled rice is not available, soak 2 1/4 cups of uncooked rice.
• 12 for the potato curry: heat the 3 tablespoons of oil.
• 13 season with the mustard and gram dals.
• 14 when done, add the chopped onions, green chilies, ginger, curry leaves, chili powder, and turmeric powder.
• 15 when the onions are browned, add the potatoes and salt, and mix thoroughly.
• 16 add the coriander leaves and lemon juice, if desired, and mix well.
• 17 for the chutney: heat the oil, add the asafoetida, red chilies, and then the dal.
• 18 fry until the dal turns brownish.
• 19 remove from flame.
• 20 grind this mixture with the grated coconut, salt and tamarind to a slightly rough paste.
• 21 add a little water to make the chutney of a spreadable consistency.
• 22 to make the masala dosas (the final product!): when required, reverse the prepared dosa and place on a skillet.
• 23 spread approximately 1 tablespoon of chutney evenly all over the dosa.
• 24 carefully place 2 tablespoons of potato curry in the centre, fold the the left a third over the centre, and then the right side over the left (or, just fold it any way you like!).
• 25 sprinkle a little ghee or butter.
• 26 roast for a minute or two.
• 27 remove from flame and serve immediately.
• 28 alternatively, stuff the dosa with the potato curry only, and serve the chutney as a dip.