Masala Dosa
This is the omelette that was served. It was so good I found a mountain guide to make this for me and then took it back to Australia to put it on as a breakfast dish.
Serves 4
Ingredients
DOSA BATTER
2 cups short-grain rice
½ cup urad dal
1 teaspoon fenugreek seeds
½ teaspoon salt
Vegetable oil, for frying
POTATO FILLING
3 tablespoons vegetable oil
1 teaspoon mustard seeds
½ teaspoon cumin seeds
2 small dried hot red peppers roughly chopped
2 red onion finely diced
½ teaspoon salt
½ teaspoon turmeric
1 tablespoon grated ginger
8 curry leaves
4 garlic cloves, minced
2 small green chilli, finely chopped
1kg potatoes, peeled and cubed ½ inch
1 handful roughly chopped coriander
1 btl Encona mango chilli sauce
Ingredients
To make the dosa batter, put the rice in a bowl, rinse well and cover with 3 cups cold water.
Put urad dal and fenugreek seeds in another small bowl, rinse well and add cold water to cover. Leave both to soak for 4 hours.
Drain rice and dal mixture in separate colanders. Put rice in a food blender. Add 1 cup cold water and grind to a smooth paste. It will take about 8-10 minutes. Repeat with the dal mixture.
Combine them both in a mixing bowl. Whisk together, add enough cold water to obtain a medium-thick batter. Cover with a kitchen towel and put in a warm place. Let ferment until the surface is bubbly, about 6-8 hours. Stir in the salt.
Refrigerate until ready to use.
For the potato filling, put vegetable oil in a wide pan over medium heat. When oil is hot, add mustard seeds and cumin seeds. Wait for seeds to pop, about 1 minute, then add red peppers and onion. Cook, stirring until onions have softened, about 5 minutes. Season lightly with salt. Add turmeric, ginger, curry leaves, garlic and green chilli. Stir to coat and let sizzle for 1 minute.
Add potatoes and mix in well for about 2 minutes then add 500ml water. Cook, stirring well to combine, until liquid has evaporated, about 5 minutes. Crush the potatoes a bit with the back of a wooden spoon or fork. Season well with salt, add coriander then set aside at room temperature.
To make dosa’s, get a 7in nonstick frypan over medium heat. Brush with about 1 teaspoon vegetable oil. Add enough batter in the center of the pan so that it will then spread over the base of the pan. Using a spoon to spread batter outward. Brush a little oil over the top. Brown gradually until outer edges begin to look dry, cooking on one side only. With a palette knife, move dosa from the pan.
Spoon a couple of dessertspoons of the potato onto each dosa in the center, add a few sprigs of coriander leaves and a teaspoon of Encona sweet mango chilli sauce, fold the dosa on all sides and enjoy!