Masala Dosa: South Indian Crepe Stuffed With Turmeric Potatoes With Sambhar And Coconut Chutney
Ingredients:
- 3 ¼ cups Basmati rice, rinsed and drained
- 1 cup split urad dal, rinsed and drained
- 1 ½ teaspoon salt, divided
- 2 Idaho® russet potatoes, unpeeled
- 2 tablespoons vegetable oil
- 1 teaspoon Mustard seeds
- 1 teaspoon chana dal
- 10-12 curry leaves
- 1 Red onion sliced
- ½ teaspoon chili powder
- 1 teaspoon ground turmeric
- 1 tablespoon lemon juice
- 1 cup divided ghee
- Cilantro as needed
- Sambhar**
- Coconut chutney**
Sambhar Ingredients
- 1 cup dried lentils, rinsed and drained
- 6 cups water
- ¼ teaspoon turmeric
- 4 tablespoons oil
- 2 green chili pepper, fresh, split lengthwise and deseeded
- 1 teaspoon black mustard seeds
- ¼ cup coconut, fresh or frozen, grated
- 2 tablespoons curry leaves minced
- 1 tablespoon ginger peeled and minced
- 1 garlic clove, minced
- 4 cups mixed fresh vegetables(carrots, eggplant, green beans, summer squash), cut into 1 inch pieces
- ¼ cup cilantro, chopped
- Salt as needed
**Coconut Chutney Ingredients
- 1 pound coconut, unsweetened, shredded(frozen, reconstituted dried, or freshly grated)
- 2 green Chile peppers, fresh
- 1 half inch piece of ginger, peeled and coarsely chopped
- ½ tamarind paste
- 1 bunch cilantro, stemmed
- Salt as needed
- 1 tablespoon oil
- 1 teaspoon black mustard seeds
- 1 red Chile pepper, dried, broken in half
- 5 curry leaves, fresh or dried, torn
Directions:
- In 2 separate bowls, soak rice and urad dal in water overnight of for at least 12 hours. Drain separately, then transfer rice to a blender or food processor and process until ground to a fine paste. Transfer to a clean bowl. Do the same with urad dal, then add ground rice and mix together. Season with ½ teaspoon salt, cover with damp cloth and allow to ferment overnight of at least 8 hours at room temperature. Add enough water to make the consistency of a pancake batter.
- In a large sauce pan, cook potatoes in boiling water for 15 minutes, until very soft, then drain and cool. Peel, return to pan and mash.
- Heat oil in a pan over medium-high heat, add mustard seeds, chana dal and curry leaves and stir fry 1 minute. Add onion and fry for 2 minutes, then add chili powder, turmeric, remaining teaspoon salt and lemon juice and cook for 2 minutes. Add mashed potatoes and stir to combine.
- Heat in a non-stick or cast iron pan over medium heat. Lightly brush surface with ghee. Stir batter and pour a ladleful into the middle of the pan, quickly spreading it out to form a thin crepe. Drizzle a little ghee around the edge.
- Cook until small holes appear on surface and edges start to brown. Flip and cook until brown (optional). Add 2-ounce scoop of potato filling in the center and roll or fold crepe. Repeat with remaining batter. Garnish with cilantro and serve with sambhar and coconut chutney.
Sambhar Directions
- Add lentils, water and turmeric to a saucepan and bring to a boil. Reduce heat to low, cover and cook, stirring occasionally, until soft and creamy, 25-30 minutes. Stir vigorously to mash lentils. Keep warm.
- Heat 2 tablespoons oil in saucepan over medium- high heat and add pepper, mustard seeds, coconut and curry leaves. Add ginger and garlic and cook until softened, about 2 minutes. Pour into the mashed lentils.
- Add remaining 2 tablespoons oil, vegetables and salt to the same pan and cook, stirring over medium high heat until tender, about 8-10 minutes. Add lentils and cool, stirring occasionally, for 10 minutes. Add water if needed. Add cilantro and reserve.
Coconut Chutney Directions
- Blend together coconut, green Chile peppers and ginger in a food processor or blender until smooth. Add tamarind paste and cilantro and process until smooth. Add salt and transfer to a serving bowl.
- Heat oil in a nonstick saucepan over medium- high heat and add mustard seeds, red Chile pepper and curry leaves. Reduce heat to low and cover until spluttering subsides. Quickly add to the chutney and stir lightly. Reserve.