Crispy Masala Dosa (Finally Cracked the Batter Ratio!)
It took me 6 months to get this right. Getting that perfect crispy-edged color is all about the fermentation and a pinch of sugar in the batter. This potato filling is spicy and laced with curry leaves.
Prep Time
720 minutes
Cook Time
30 minutes
Ingredients
Instructions
Soak rice and dal separately for 6 hours. Add methi seeds to the dal.
Grind urad dal with ice-cold water until when you drop a bit in water, it floats. That's how fluffy it should be.
Grind rice to a slightly gritty paste. Mix both batters with hands to encourage fermentation.
Leave in a warm spot for 8-12 hours until doubled in volume.
Make the masala: temper mustard seeds and curry leaves, sauté onions, add mashed potatoes and turmeric.
Heat cast iron tawa. Pour ladle of batter and spread thin in circles.
Drizzle ghee around edges. Roast until you see those dark spots appearing.
Place masala in center, fold, and serve immediately.
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