Entree: Singapore – Indian Singapore – மசாலா தோசை ➤ Masālā Dōsai (Crispy fermented rice-and-lentil crepe filled with spiced mashed potatoes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 5 min

Additional 9 hrs

Total 9 hrs 25 min

Ingredients

- For the batter:
  - 3 cups (600 g) parboiled rice (idli/dosa rice)
  - 1 cup (200 g) split urad dal (skinned black gram)
  - 2 tsp (6 g) fenugreek seeds
  - Salt to taste, about 1–1½ tsp (5–8 g) after fermenting
  - Water for soaking and grinding, as needed
- For the potato masala:
  - 1 lb (450 g) potatoes, boiled, peeled and roughly mashed (about 3 medium)
  - 2 tbsp (30 ml) vegetable oil or ghee
  - 1 tsp (5 g) mustard seeds
  - 1 tsp (2 g) chana dal (split chickpeas)
  - 1 small onion, finely chopped
  - 2 green chilies, finely chopped
  - 8–10 curry leaves
  - 1/2 tsp (1 g) turmeric
  - 1/2 tsp (2 g) salt, adjust to taste
  - 1/4 cup (60 ml) water
  - 2 tbsp (30 ml) chopped cilantro
  - 1 tbsp (15 ml) lemon juice
- For cooking and serving:
  - 3–4 tbsp (45–60 ml) oil or ghee for making dosas
  - Coconut chutney and sambar, for serving (optional)

Instructions

1. Rinse rice and urad dal separately until water runs clear. Soak rice with fenugreek seeds and soak urad dal in separate bowls for 4–6 hours.
2. Drain and grind urad dal with just enough water to a smooth, fluffy batter. Grind rice to a slightly grainy smooth batter. Mix both batters together in a large bowl, cover and ferment in a warm place 8–12 hours or until doubled in volume. Stir in salt before use.
3. For the masala filling: heat oil or ghee in a skillet over medium heat. Add mustard seeds; when they pop add chana dal and sauté 30 seconds. Add onion, green chilies and curry leaves; sauté until onion is soft.
4. Stir in turmeric and mashed potatoes, add 1/4 cup (60 ml) water to loosen, season with salt, and cook 2–3 minutes. Stir in cilantro and lemon juice, then remove from heat and keep warm.
5. Heat a nonstick or cast-iron griddle over medium-high heat. Pour a ladle of batter in the center and spread in a circular motion to form a thin crepe. Drizzle a little oil or ghee around the edges and cook until the underside is golden and crisp, 2–3 minutes.
6. Place 2–3 tbsp (30–45 ml) of the potato masala along one side of the dosa and fold or roll. Serve hot with coconut chutney and sambar if desired.