Masala Dosa (Crisp Rice and Lentil Crepe with Potato)

Instructions

1. Rinse the rice with the fenugreek seeds and soak in plenty of water for 6 hours. In a separate bowl, rinse and soak the urad dal and poha for 6 hours.
2. Drain the dal and poha and grind with about 150 ml water for 8 minutes until very smooth and fluffy. Grind the drained rice separately with about 200 ml water to a fine, slightly grainy batter. Mix both batters with the salt, using your hands.
3. Cover loosely and ferment in a warm spot for 8 to 12 hours, until doubled in volume with bubbles on top and a pleasantly sour smell.
4. Boil the potatoes for 20 minutes until tender, then peel and crumble them coarsely. Heat the oil in a pan and fry the mustard seeds and urad dal until the dal turns golden. Add the curry leaves, green chilies and onion and cook for 6 minutes.
5. Stir in the ginger and turmeric, then the potatoes, salt and 60 ml (1/4 cup) water. Cook for 4 minutes, mashing lightly, and finish with the coriander and lemon juice.
6. Thin the batter with water to a pouring consistency, like thin cream. Heat a cast-iron or non-stick griddle over medium-high heat and wipe it with an oiled paper towel.
7. Pour a ladle of batter in the center and spread it outward in a spiral with the back of the ladle into a thin 25 cm (10 in) round. Drizzle 1 tsp oil around the edge.
8. Cook for about 2 minutes, until the underside is deep golden and the top has set. Spoon 3 tbsp of the potato masala across the center, fold the dosa over and serve at once with chutney and sambar.

Tips

• In a cool kitchen, ferment the batter in an oven with only the light switched on, and allow up to 18 hours. A hot batter ferments faster but can turn sour.
• The griddle must be hot but not smoking. If the batter clumps instead of spreading, sprinkle a few drops of water on the pan, wipe it and let it cool for a few seconds.