Food Network UK

Mini masala dosa

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  • These mini filled lentil pancakes are drizzled with spicy coconut chutney.
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Ingredients

  • For the potato filling:

  • 800g potatoes, peeled, cut into 1cm cubes
  • 150g onions, roughly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped into cubes (optional)
  • 2 large, hot green chillies, minced (or to taste)
  • 2 tsps mustard seeds
  • 1 tbsp ginger, minced
  • 50ml lemon juice
  • 1 1/2 tsps salt or to taste
  • 2 tbsps sugar
  • 8-10 curry leaves
  • 1 tsp turmeric
  • 1/2 tsp asafoetida (optional)
  • Handful of Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped coriander

  • For the coconut and coriander chutney:

  • 5 large hot green chillies
  • 1 small clove garlic
  • 1 tsp ginger
  • 80g coriander, including stalks
  • 100g desiccated coconut
  • 100ml coconut milk
  • 1 tbsp sunflower oil
  • 40ml lemon juice
  • 2 1/2 tsps salt
  • 3 tbsps sugar
  • 120g Greek yogurt

  • For the dosa batter:

  • 200g uncooked rice
  • 100g urad dal (split and husked black gram)
  • 50g channa dal (split husked Bengal gram)
  • 1 tsp fenugreek seeds
  • 1 small pinch bicarbonate of soda
  • 1/2 tsp asafoetida
  • Salt to taste

Use imperial measurements

Method

How to make Mini masala dosa

Potato filling:
1) Boil the potatoes in plenty of hot, salted water until tender. Drain and set aside.

2) Heat the oil in a large pan and add the mustard seeds. Wait for them to pop, then add the asafoetida, curry leaves, onions, chillies, turmeric and ginger. Allow to cook on a low heat for 5 minutes. Add the salt, sugar, lemon and potatoes. Toss together and add the Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped coriander.

Coconut and coriander chutney:
1) In a large bowl, soak the coconut in the coconut milk and set aside.

2) Meanwhile, Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please Blend together all other ingredients except the yogurt using a food processor or a pestle and mortar if you're feeling energetic.

3) Mix the blended ingredients with the soaked coconut and yogurt mixture.

Dosa batter:
1) Mix together the rice, urad dal, channa dal and fenugreek seeds and wash five to six times in cold water.

2) Place them in a large bowl and cover with warm water overnight or for at least 5 to 6 hours.

3) After the soaking period, discard the soaking water, reserving about 500ml.

4) Place the soaked rice, dals and methi seeds in a blender/grinder, and Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please Blend to a thick paste. The consistency of the batter should be just so that it covers the back of a spoon. Add a little bit of the reserved soaking water to help with the Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please blending /grinding process. Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please Blend /grind the batter to a degree where it's grainy - this is what's going to make the dosas crispy.

5) Place the dosa batter in an extra-large bowl, and put the bowl on top of a tray to catch the batter if the fermentation becomes too aggressive. Cover loosely and ferment overnight.

6) The next day, add salt, asafoetida and bicarbonate of soda, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk lightly. It is important to add salt at this stage and NOT before as salt retards the fermentation process.

7) Lightly grease a flat nonstick pan with a halved onion and heat on a medium flame. Pour your batter into the middle of the pan with a ladle, making concentric circles outwards to spread thinly and evenly. Cook until the top becomes dry.

8) Spread a thin layer of oil on the top side of the pancake, toss and cook for a couple of seconds on the other side.

9) Spread the pancake with Coconut and coriander chutney, fill with the potato mixture, roll and serve immediately.