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Name: Masala Dosa
Total time: 12 h
Yield: Serves 4
Cuisine: South India
Ingredients: 300 g raw rice; 100 g split black gram (urad dal); 1 tsp fenugreek seeds; 1 tsp salt; 400 g potatoes; 1 onion; 2 green chilies; 1 tsp mustard seeds; 8 curry leaves; 1/2 tsp turmeric; 3 tbsp vegetable oil; 250 ml water

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South India12 hServes 4作成済み

Masala Dosa

மசாலா தோசை · Masālā Dōsai

材料12

raw rice300 g
split black gram (urad dal)100 g
fenugreek seeds1 tsp
salt1 tsp
potatoes400 g
onion1
green chilies2
mustard seeds1 tsp
curry leaves8
turmeric1/2 tsp
vegetable oil3 tbsp
water250 ml

穀物野菜調味料・スパイスその他

作り方

Soak the rice, urad dal, and fenugreek separately in water for 6 hours, then drain.
Grind the dal to a smooth batter and the rice to a slightly coarse batter, mix them with salt, and ferment covered overnight until bubbly.
Boil the potatoes until tender, peel, and mash coarsely.
Heat 1 tbsp oil, pop the mustard seeds, then sauté the sliced onion, green chilies, and curry leaves until soft.
Stir in turmeric and the mashed potatoes, season with salt, and cook briefly to make the masala filling.
Heat a griddle, spread a ladle of batter into a thin circle, drizzle oil around the edge, and cook until the underside is golden and crisp.
Spoon the potato masala along the center, fold the dosa, and serve hot with chutney and sambar.