World Recipe: Masala Dosa

28 Abr World Recipe: Masala Dosa

A dish originating from the East, Masala Dosa is an exquisite variant of crepe that, in its original form, is presented as a cake or tortilla made with flour, rice, and lentils, always accompanied by a vibrant vegetable filling.

Ingredients

For the Batter:

• 350 g basmati rice
• 120 g lentils (urad dal)
• A pinch of salt
• A splash of oil

For the Filling:

• 2 onions
• 4 potatoes, boiled and mashed
• 3 garlic cloves
• 150 g peas
• A pinch of curry powder
• Chopped fresh cilantro leaves
• 1 teaspoon freshly ground ginger
• A pinch of salt
• A pinch of ground black pepper
• A splash of extra virgin olive oil
• Garam masala

Instructions

For the Batter:

1. Soak the rice and lentils by letting them sit in water for at least 8 hours or overnight.
2. Drain the water well from both containers and, in a blender, grind the rice and lentils into a homogeneous paste.
3. Add a pinch of salt to the mixture and let the batter rest for about 10 hours to allow fermentation, observing the formation of bubbles on the surface.
4. Work the fermented batter until it is manageable, adjusting the consistency with water if necessary.
5. Pour the batter into a pan with a little olive oil and toast thin pancakes on both sides.

For the Filling:

1. In a pan with olive oil, cook the thinly sliced onions. Add garlic, ginger, mashed potatoes, peas, and season with spices.
2. Cook on low heat for 3-4 minutes to form an aromatic stew.