How To: Make masala dosa

Dosa is an awesome Indian cuisine to try right in your own kitchen. It's basically a pancake made of rice and lentils, and is perfect for breakfast, but just as good for dinner. Masala dosa is even better, with potatoes, onions, and spices. See how to make masala dose.

A dosa is a crispy pancake-type wrap that houses a savory filling. Ranveer Brar shared his Masala Dosa with us at the Dosa Factory in Cambridge. Rich with spices, onions, potatoes and cilantro, once the rice, lentil and fenugreek batter ingredients are soaked overnight, the rest of the assembly takes only 5 minutes. Serve hot with Ranveer's Coconut-Ginger Chutney.

INGREDIENTS:

Dosa Batter - makes twenty 16" - 18" dosas

* 4 cups basmati or jasmine rice
* 2 cups urad dal
* ¼ cup chana dal
* ½ tsp fenugreek seeds
* 5 cups water

* about 1 tsp canola oil for griddle or crepe pan

Masala Filling - 1 portion

* 1 tbsp canola oil for griddle or crepe pan
* ½ tsp mustard seeds
* 1 tbsp yellow split peas
* ½ medium onion, small dice
* 2 Yukon gold potatoes, boiled & cubed
* ½ tsp turmeric
* 1 green chili, minced
* 2 tbsp chopped cilantro
* salt to taste
* ½ cup water

HOW-TO:

Make Dosa Batter

1. In large bowl, mix together rice, urad dal, chana dal and fenugreek seeds
2. Pour water over ingredients, mix together, and let sit overnight at room temperature
3. The next day, add mixture into a blender and blend until smooth batter forms
4. Leave batter to sit at room temperature for 1 hour

Saute Masala Filling

1. Heat oil on a grill or in a pan over medium-high heat
2. Add filling ingredients and sauté 5 minutes. (Turn to low heat, and continue to sauté 3 minutes while cooking dosa)