Dr. Nandi’s Masala Dosa Recipe
South Indian delight on our vegetarian days. Masala Dosa with Coconut Chutney is one of my childhood favorites!
Use organic ingredients whenever possible.
1 1/2 cup cooked Rice
1/2 cup uncooked rice
1/2 cup whole urad dal (black lentils)
1/2 tsp fenugreek seeds
2 Tbsp channa dal
1 2 Tur dal – 1 1/2 tbsp
Soak cooked rice, raw rice, urad dal, fenugreek seeds, channa dal and tur dal in water for 4-5 hours.
Wash and grind everything together to a smooth texture adding water, little at a time. We use our Vitamix blender.
Add needed salt (about a teaspoon) and leave it overnight in a warm place to ferment.
Before making dosa, add a tsp of sugar, little water and mix well to get the dosa batter consistency which is a little thinner than pancake mix.
Heat a large non-stick griddle or large fry pan we use a cast iron skillet to medium high heat.
Add a tablespoon of organic high heat oil. Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle.
The batter should be very thin and it’s a bit of an art to get it right the first few times.
Drizzle a very little oil over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp.
Fold over to make a semi-circle or a roll.
This makes about 7 or 8 dosas.
Serve immediately with coconut chutney and sambhar.