Name: Masala Dosas
Yield: Makes 8
Cuisine: Indian
Ingredients: 1¼ teaspoons table salt; ¼ cup (50 ml) vegetable oil; 1 teaspoon black mustard seeds; 4 teaspoons vegetable oil; 1 cup plus 5 tablespoons (275 grams) parboiled rice; ½ cup (100 grams) dhuli urad dal (split skinless black gram); ½ teaspoon fenugreek seeds (optional); 2 tablespoons raw short-grain rice; 2 teaspoons table salt; ¼ cup (15 grams) chopped fresh cilantro; 2 tablespoons freshly squeezed lemon juice; 6 large potatoes, boiled, peeled, and cubed; 1 teaspoon ground turmeric; 2 teaspoons chana dal (split Bengal gram); 15 fresh curry leaves; 2 large red onions, chopped; 4 green chiles, stemmed and chopped

Preparation info

Makes
8

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This has got to be one of the most popular snacks in India, and I think that learning to make this dish is the perfect introduction to South Indian cuisine. Don’t be intimidated, because the dosas take some practice to get right: The key lies in the proper seasoning of the griddle. Often the first couple of dosas don’t work out, so keep trying—the rest will likely go more smoothly. Serve with coconut cilantro chutney and