Masala Dosa

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1. 1Step 1: In a large bowl, mix together the idli rice and Basmati rice. Wash in plenty of cold water, changing the water 3-4 times. Top the bowl up with enough cold water to cover the surface of the rice by 3-4 centimetres. It doesn't matter exactly how much, just make sure it's plenty as the rice will bloat and absorb the water as it soaks. Cover the bowl and allow to soak for 6-8 hours.
2. 2Step 2: In a separate large bowl, mix the urad daal and fenugreek seeds. Repeat the washing process, changing out the water 3-4 times. Top the bowl up with enough cold water to cover the surface of the daal by 3-4 centimetres. It doesn't matter exactly how much, just make sure it's plenty as the daal will also absorb the water as it soaks. Cover the bowl and allow to soak for 6-8 hours.
3. 3Step 3: Drain both the rice and the daal. Reserve about 100ml soaking liquid from each. Keep the rice and daal separate at this stage.
4. 4Step 4: In a high-powered blender or wet grinder, grind the rice until it is of a flowing consistency, still with some very fine grains. You might need to scrape the blender down between blitzes to ensure even blade time. Do not add too much water. If your blender is struggling, add a tablespoon of water at a time. The aim of the game is to add as little water as possible. The batter should feel like very fine grains of salt when the batter is rubbed between the thumb and forefinger. Transfer the mixture to a large bowl.
5. 5Step 5: Next, grind the daal and methi mix, along with the poha. This time, you're looking for a very smooth batter with no gritty feeling when rubbed between the thumb and forefinger. Add this to the bowl along with the ground rice batter. Again, try to add as little water as possible whilst grinding.
6. 6Step 6: Use your fingers to whip the batters together until well combined. Cover tightly and keep the bowl in a warm place for 8-12 hours, until bubbly, risen and fermented. You will be able to smell when it's done (it will have a sour, beer-like smell). If you keep the bowl somewhere cooler, the batter will take much longer to ferment so try to pick a very warm spot. Also, ensure your bowl is deep enough as the batter will rise up and overflow in a small bowl.
7. 7Step 7: Once the mixture has fermented, add salt. Do not add salt prior to the batter reaching the correct stage as it will delay the fermentation process. For the total amount of batter, I added about 1 1/2 tsp salt but start off with less and taste before adding more. This is a personal choice.
8. 8Step 8: Adjust the consistency of the batter with a little bit of fresh water at a time. Beat with a ladle and check if it is of a thick, flowing consistency. When dropping the batter from a height it should billow off the ladle and flow like lava, slowed by the air bubbles inside. This is why it's important not to add too much water when grinding; You can always add water, but you can't take it out. The flavour and smell should be a happy kind of sour.
9. 9Step 9: Congrats, your dosa batter is now ready. Keep it covered and at room temperature until you're ready to use it. If you're not using it on the same day, you can also store it in the fridge for up to 3 weeks. It will become more sour over time, which adds to the delicious flavour.
10. 10Step 10: To make the dosa masala (potato filling for dosa)
11. 11Step 11: Boil the whole potatoes in plenty of water until very tender. Alternatively, microwave until soft (I usually microwave as it's so easy). Allow the potatoes to cool a little, and then peel off the skins. Roughly chunk the potatoes, mashing a few with a fork as you go. They should be rugged and fluffy. Set aside.
12. 12Step 12: Heat the oil in a large pan. Add the mustard seeds and wait for them to finish popping. Tip in the asafoetida, curry leaves, chillies and ginger. Give this a brief stir before tipping in the onions, turmeric and salt. Cook for 6-7 minutes until the onions have softened and just started turning brown at the edges.
13. 13Step 13: Tip the potatoes in with the onions and toss to coat the potatoes with all the masalas. Cook for a further 4-5 minutes, stirring all the time. Switch the heat off and add the coriander and lemon juice. Give the masala a final mix and set aside.
14. 14Step 14: To cook the Masala Dosa
15. 15Step 15: For cooking Masala Dosa, a large, flat tawa is preferable. Cast iron and anodised aluminium will give you the most golden finish, but they can be tricky to work with (the dosa can stick if the pan isn't properly seasoned). In any case, ensure cast iron is very well seasoned if you choose to use it. I use cast iron and anodised aluminium interchangeably. You can also make the dosa in a non-stick frying pan but the colour may not be quite as golden brown. Do not use ceramic-coated pans or stainless steel. Make the dosa as big or as small as you like. Start small if this is your first go.
16. 16Step 16: Heat the pan until it's smoking hot, a few minutes will do. Turn the heat down and flick it with some water to temper the heat. The water should sizzle and evaporate quickly. Rub the pan with an onion half dipped in oil (poke it onto a fork if you like). This is said to add flavour and stop the dosa from sticking. You can also just wipe the pan quickly with a paper towel dipped in oil.
17. 17Step 17: Pour the batter: Using a ladle, pour a spoonful of dosa batter on the tawa's hot surface. Start from the centre of the tawa and use the ladle to spread the dosa batter thinly and evenly, in a circular motion.
18. 18Step 18: Add a teaspoon of oil around the sides of the dosa and on top of it. This will help to cook the dosa evenly, with a golden brown colour and also prevent it from sticking to the tawa. Cook over a medium-low heat for 3-4 minutes for the crispiest dosa.
19. 19Step 19: Once you spot the dosa starting to brown, the edges should start lifting away from the pan. If using cast iron or anodised aluminium, you might need to help it along using a spatula. Try not to prise the dosa from the pan - it will tell you when its ready by coming away by itself.
20. 20Step 20: Spoon a few dollops of the potato masala filling on top of the dosa and carefully begin to roll it into a cylinder. The underneath should reveal a beautiful golden brown colour. Remove the rolled masala dosa from the tawa and serve immediately with coconut chutney and sambar.
21. 21Step 21: Repeat the process for the remaining batter, wiping the pan with a lightly-oiled paper towel or cut onion each time. Remember to heat the pan sufficiently each time. Keep the dosas warm in a low oven for 15-20 minutes if you need to. Any longer and they will dry out.