Masala Dosa with Coconut Chutney

Ingredients

For 8 portions

• 🍚 300g white rice (dry)
• 🫘 100g urad dal (dry)
• 🌿 3g fenugreek
• 🧂 10g salt
• 🥤 450ml tap water
• 🏺 60ml sunflower oil
• 🥔 800g potato
• 🧅 200g onions
• 🌿 6g mustard seeds
• 🌿 4g curry leaves
• 🌶️ 15g green chilli peppers
• 🪴 15g ginger
• 🪴 2g turmeric
• 🍋 15ml lemon juice
• 🌿 10g fresh coriander
• 🥥 60g desiccated coconut

Method

1. For the batter, rinse the rice and the urad dal and fenugreek separately. Soak each in plenty of water for 5 to 6 hours.
2. Drain. Blend the urad dal and fenugreek with a little of the water until light and fluffy. Blend the rice with a little more water until almost smooth. Mix together in a large bowl with most of the salt, using your clean hand, adding water to make a thick pouring batter.
3. Cover and leave somewhere warm for 8 to 12 hours, until risen, bubbly and slightly sour. Stir gently and thin with water if needed: it should run off a ladle like single cream.
4. For the filling, boil the potatoes in their skins for 20 minutes, until tender. Peel, then break into rough chunks.
5. Heat 20 ml of the oil in a large pan. Add 4 g of the mustard seeds and, once they pop, most of the curry leaves, half the chopped chilli and half the chopped ginger. Add the sliced onion and cook for 6 minutes, until soft. Stir in the turmeric, potatoes, a splash of water and salt to taste. Cook for 3 minutes, then add the lemon juice and chopped coriander.
6. For the chutney, blend the desiccated coconut with the rest of the chilli and ginger, a pinch of salt and enough warm water to make a thick sauce. Fry the remaining mustard seeds and curry leaves in 5 ml of the oil until they pop, and pour over the chutney.
7. Heat a large non-stick or cast-iron pan over a medium-high heat. Wipe it with a little oil, then sprinkle with water: it should sizzle. Pour a ladle of batter into the centre and quickly spread it in a spiral from the middle outwards to make a thin round.
8. Drizzle a little oil around the edge and cook for 2 to 3 minutes, without turning, until the base is golden and crisp.
9. Spoon some potato down the centre, fold the dosa over and serve straight away with the chutney and sambar.