Masala Dosa Filling

Ingredients

serves 4

2 tsp skinned split black lentils or urad dal

4 tbsp vegetable oil

a couple of pinches of asafoetida

2 tsp cumin seeds

1 tsp brown or black mustard seeds

16-20 curry leaves

6 dried red chillies, stalks removed

1 tsp turmeric

2 medium onions, finely sliced

½ tsp salt

2 tsp root ginger, peeled and finely grated

1.2kg white or red potatoes peeled, diced and boiled

2 medium tomatoes, roughly chopped

40g coriander leaves, finely chopped

chapattis or naan breads to serve

Information

This is a delicious Dosa filling recipe. Dosa is a popular South Indian pancake that is made from fermented batter of rice and skinned black lentils.

The rice and lentils are soaked separately in water overnight, then blended and combined. THe mixture then ferments for another 10 hours. The bubbly batter is used to make thin and crispy pancakes, which are filled with all kinds of stuffings. One of the spicier fillings is this potato masala recipe. It's a great dish and if you don't have time to make the Dosa pancake mix can be enjoyed with naan bread or chapatis.

Time

30 minutes

Instructions

Check lentils to make sure there are no small stones
Soak lentils in a cup of hot water for 5 minutes
Heat the oil on a frying pan and add the asafoetida, then the cumin and mustard seeds
When they splutter add the curry leaves, lentils, red chillies, turmeric and onions and mix.
Fry over a medium heat for 4 minutes, then add the salt, ginger, potatoes, tomato and coriander leaves and mix well.
Serve hot with coconut chutney and chaptatis

Courtesy of Manju Malhi, famed TV chef and author of Classic Indian Recipes amongst other titles. To read more about Manju please see her profile on our friends page.

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