Masala Dosa: South Indian Crepe Stuffed With Turmeric Potatoes With Sambhar And Coconut Chutney

Masala Dosa: South Indian Crepe Stuffed With Turmeric Potatoes With Sambhar And Coconut Chutney

Hari Nayak
Dosateria at Whole Foods
New York, NY

Yield: 6-8 servings


Sambhar Ingredients
**Coconut Chutney Ingredients


  1. In 2 separate bowls, soak rice and urad dal in water overnight of for at least 12 hours. Drain separately, then transfer rice to a blender or food processor and process until ground to a fine paste. Transfer to a clean bowl. Do the same with urad dal, then add ground rice and mix together. Season with ½ teaspoon salt, cover with damp cloth and allow to ferment overnight of at least 8 hours at room temperature. Add enough water to make the consistency of a pancake batter.
  2. In a large sauce pan, cook potatoes in boiling water for 15 minutes, until very soft, then drain and cool. Peel, return to pan and mash.
  3. Heat oil in a pan over medium-high heat, add mustard seeds, chana dal and curry leaves and stir fry 1 minute. Add onion and fry for 2 minutes, then add chili powder, turmeric, remaining teaspoon salt and lemon juice and cook for 2 minutes. Add mashed potatoes and stir to combine.
  4. Heat in a non-stick or cast iron pan over medium heat. Lightly brush surface with ghee. Stir batter and pour a ladleful into the middle of the pan, quickly spreading it out to form a thin crepe. Drizzle a little ghee around the edge.
  5. Cook until small holes appear on surface and edges start to brown. Flip and cook until brown (optional). Add 2-ounce scoop of potato filling in the center and roll or fold crepe. Repeat with remaining batter. Garnish with cilantro and serve with sambhar and coconut chutney.
Sambhar Directions
  1. Add lentils, water and turmeric to a saucepan and bring to a boil. Reduce heat to low, cover and cook, stirring occasionally, until soft and creamy, 25-30 minutes. Stir vigorously to mash lentils. Keep warm.
  2. Heat 2 tablespoons oil in saucepan over medium- high heat and add pepper, mustard seeds, coconut and curry leaves. Add ginger and garlic and cook until softened, about 2 minutes. Pour into the mashed lentils.
  3. Add remaining 2 tablespoons oil, vegetables and salt to the same pan and cook, stirring over medium high heat until tender, about 8-10 minutes. Add lentils and cool, stirring occasionally, for 10 minutes. Add water if needed. Add cilantro and reserve.
Coconut Chutney Directions
  1. Blend together coconut, green Chile peppers and ginger in a food processor or blender until smooth. Add tamarind paste and cilantro and process until smooth. Add salt and transfer to a serving bowl.
  2. Heat oil in a nonstick saucepan over medium- high heat and add mustard seeds, red Chile pepper and curry leaves. Reduce heat to low and cover until spluttering subsides. Quickly add to the chutney and stir lightly. Reserve.