For my family, no visit to South India is complete without eating a hot dosa, fresh off the griddle, glistening with ghee. Dosas, India’s savory crepes, are a street-food tradition that date back to the 6th century AD.
Dosa is said to have originated in Udipi, Karnataka, and first appeared in written records around 1054 AD. Made from a rice and lentil batter that must ferment overnight, the dosa is a staple dish across South India, made in homes and restaurants from Andhra to Tamil-Nadu.
Dosas can be filled with just about anything, from chutney to mixed vegetables, to just a hefty dose of butter. The Mysore masala dosa, unique to Mysore, the old capital city of Karnataka, is crisp on the outside and spongy on the inside, features a red chili chutney and simple potato curry within.
The variations are endless. Rava, or wheat flour, dosa is also popular. In Andhra, green lentils are mixed with rice for pesarattu dosa. For the health-conscious, ragi (finger millet) and ground lentils can also be used for dosa batter.
Masala Dosa Recipe
Dosa Batter:
5 Cups Rice
1 Cup Urad Dal
1 Cup of Flat Rice (also called avalakki or poha)
1 Tsp Fenugreek Seeds
2 Tbsp Channa Dal
Soak the ingredients overnight. Then, transfer to a mixer and grind it to a smooth paste. Add salt to taste.
Let the batter ferment overnight, then it is ready to use.
Potato Curry:
2 Large Potatoes
1 Large Onion, chopped
1 Tsp Mustard Seeds
1 Tsp Channa Dal
1 Tsp Urad Dal
3-4 Curry Leaves
Pinch Turmeric
1 Green Chili, chopped
Boil the potatoes, peel the skin, and mash. Heat approximately 2 teaspoons of oil in a pan, and add the mustard, dals, turmeric, curry leaves, and chili. Cook for a few minutes, but do not burn the leaves. Then add the onion and sauté until light brown. Add the mashed potatoes, mix well, and garnish with fresh coriander.
Red Chutney:
Pinch of Asafoetida
1 Tsp Channa Dal
1 Tsp Urad Dal
1 dry red chili
3-4 Curry Leaves
2 Tbsp Fresh Coconut, grated
1 Tsp Tamarind Paste
Roast asafoetida, dals, and chili in oil. Add few curry leaves, the fresh grated coconut and tamarind paste to the mixture. Add salt to taste. Transfer to a mixer and grind until you have a paste.
