Dosa, aloo masala and tomato chutney

Directions

Make the dosa batter

1. In a large bowl, combine the rice, urad dal, chana dal, and fenugreek seeds. Rinse under cold water twice, then cover with water and let soak at room temperature for 4 hours.

2. Drain and place the soaked rice and lentils into a blender, adding half of the soaking water. Blend until mostly smooth, aiming for a slightly gritty, fine texture. Transfer to a bowl, mix gently with your hand, then cover with a lid and a tea towel. Leave in a warm spot to ferment for 10 hours.

Prep the Tomato Chutney

1. Heat the oil in a pot over medium-high heat. Add the mustard seeds, cumin seeds, and urad dal, toasting for 1–2 minutes until aromatic. Add the diced onion, ginger, garlic, green chillies, curry leaves, and a pinch of salt. Stir well and cook until the onions soften slightly.

2. Stir in the tomatoes, tamarind paste, and about 200ml (¾ cup) of water. Cover and cook for 35–40 minutes, until the tomatoes, onions, and garlic break down fully. Allow to cool slightly, then blend until smooth. Adjust seasoning if needed, and keep at room temperature until serving.

Make the Aloo Masala (Potato Filling)

1. In a pan over medium-high heat, heat the oil and add the diced onion, cumin seeds, and garlic. Sauté for 2 minutes until fragrant, then add the curry leaves and sliced green chillies.

2. Add the lightly mashed baby potatoes, turmeric, and salt. Mix well and set aside to cool to room temperature.

Prep and cook the dosa

1. Once the dosa batter has fermented, stir in the salt and mix again by hand. If the batter feels too thick, add a little water until it reaches the consistency of pouring cream.

2. Preheat a large cast-iron pan over high heat for 5–6 minutes. Splash a little water on the pan; it should sizzle immediately. Pour a ladleful of batter onto the pan and spread it in a circular motion to create a thin, even layer.
3. After 1–2 minutes, when the dosa begins to brown on the bottom, drizzle a small amount of oil around the edges. Place a portion of the aloo masala in the centre, then fold three edges over to form a triangle.
4. Transfer to a plate and serve hot with the tomato chutney.