Masala Dosai
Masala Dosai
There are certain cuisines that intimidate me – Indian is definitely one of them. I am a big fan of Indian food but have always been terrified every time I read through a recipe because of the number of ingredients and seemingly endless procedures needed to complete a dish. This month’s Daring Cooks’ Challenge really took me out of my comfort zone… not only because it was of Indian origin but also because it was one of the first savoury dishes that I’ve made that was free of any animal products (no milk, cheese, butter etc).
September’s challenge was hosted by Debyi from The Healthy Vegan Kitchen. I did however take some liberties and found a recipe for Masala Dosais on this website (From The Cook & The Chef). I’ve adapted the Dosais and cut down the process.
Ingredients
- 1 1/2 cups long grain rice
- 1/2 cup urad dal (from Indian Grocer)
- Water for the batter
- Salt
- Vegetable oil to pan fry the dosai
- Soak in water the rice and the urad dal separately overnight.
- Grind the rice and urad dal separately to a paste using the food processor, around 5 minutes.
- Mix the rice and the urad dal and add salt and cover with water.
- Leave overnight at room temperature.
- To use: Heat a crepe maker on high and drizzle with some vegetable oil.
- Laddle about 1/4 cup of the mixture onto the crepe maker and spread out in a circular motion.
- When bubbles appear on the surface, remove from the heat and flip over for a few seconds.
- Remove from the heat and repeat with the rest of the batter.
Masala Ingredients
Filling
- 2 large potatoes in small 2 cm cubes
- 1 tablespoon yellow split peas
- 1 tablespoon peanut oil
- 1 teaspoon brown mustard seeds
- 1 medium onion, chopped
- 1 tablespoon ginger, grated
- 2 green chillies, chopped
- 10 Curry leaves
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- salt to taste
Pre-cook the potatoes and split peas in water.
Heat peanut oil, add mustard seeds and heat till they to start popping then add the onion to stop them getting too hot and going bitter. Add ginger, green chilli, curry leaves, and turmeric. Add the cooked potatoes and split peas. Fry for about 15 minutes adding a little water. Reduce, making sure that the potatoes and split peas are soft. Season with garam masala and salt.
Trissalicious 
Thats a wonderful try… Its perfectly made..
Hi trissa,
Can u advise how much water
a) to add when grinding the rice and urad dal in the food processorin step 2?
b) cover with water in step 3?
Thks n regards,
Susanna
Hi Susanna
I’ve sent you an email but basically just enough to cover – around 1 1/2 to 2 cups.
Kind regards
trissa, I LOVE that you made them the traditional way, and your filling sounds ‘trissalicious’ 😀 Not only that, they look beautiful. Love the way you folded and stacked them. Awesome, awesome job!!!
This variation sounds great…Your dosas are the perfect thinness!
Love the sound of the crepe maker!! Your dosas look wonderful =D. Great job!!
I love what you did with this challenge. Your photos are terrific. I hope you enjoyed the dosas.
I love the way you folded your dosas, well done!
I like that you made something different. Your version sounds wonderful. And, I love the little square pockets. Great job!
Yours looks lovely! I think if I try making the dosas again I’ll use your recipe. I had a hard time with the one in the challenge.
Consider me envious. Pretty please, post a photo of your crepe maker.
Beautiful! I love the traditional crepe folding of your dosas, and that you used an authentic method for making them – they look great!!
Smart move with using a different recipe but otherwise sticking to the spirit of the challenge. Had I noticed that little bit of fine print within the challenge notes, I would have certainly dispensed with the approach I took and would have gone with something more authentic, like you have.
Nice work 🙂
looks gorgeous
i LOVE indian food
can i come over for dinner ? 😉
Yes definitely come over! I need to learn how to make more than one vegetarian dish for you though…
I can smell the aromatics just by looking at the photos, looks delicious!
One day I’ll be a daring cook too,,, one day,
Hey Conor! All the Daring Cooks are waiting for you!
Oh this looks really good! I wish I have a crepe maker… that’ll be awesome!
I’ve used my crepe maker for loads of things – ranks up there with my deep fat fryer!