Vegan Masala Dosa - Indian Street Food Recipes

Описание: These Vegan Masala Dosas are perfect for lunch or dinner. They are one of the most incredibly tasty Indian street food recipes and you will absolutely love them. I love Indian food, and I can't wait for you to try these Masala Dosa's!

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Ingredients:
Masala Dosa

For the dosa batter:
2 cups medium white round grain glazed rice * pls don't use any other rice
½ cup black lentils
⅓ cup chick peas
1 tsp Fenugreek seeds


For after the 8-12 hour fermentation process is over:
salt
3 tbsp filtered water


For the potato masala mash:
Oil - 1 1/2 tbsp
brown Mustard Seeds - 1 tsp
Ginger - 1 inch
Green chili - 2
Onion - 2 chopped finely
Turmeric - 1 1/2 tsp
Boiled Potatoes - 8 small
Red Chili Powder - 1 1/2 tsp * If you're not a fan of spicy food omit this ingredient or reduce.
Salt - to taste
Coriander - 1tbsp or as much as you like!
250 ml water ( i said 1/2 ltr in the video but that was a mistake)


For the dosa batter:
you must start by adding the above ingredients to a clean bowl and washing the lentils, chick peas, fenugreek seeds and rice thoroughly until there is no white cloudy film on the surface of the water. You can do this by filling the bowl up with water and straining it over and over again until the water runs clean. Once it is clean fill the bowl with filtered water about 2 inches above the level of lentils and rice. Cover and let it soak for 5 hours.
Once soaked, place the contents into a blender. Don't throw away the soaking water. You will add it in the blender as well - filling it up with water just below the level of rice and lentils. Be careful here as you don't want to add to much water as it will not make for a good dosa.( Best to add less water at this point so I would say add the water to 1 inch below the level of rice and lentils in the blender.) Once the contents are blended place into a bowl.( you also want to make sure that the batter isn't getting hot in the blender.)
Cover with lid or plastic wrap and let it sit in a warmish place for 8-12 hours (depending on the climate) for fermentation. After 12 hours add 3 tbsp of water and some salt. Give it a gentle mix and now you are ready to fry the dosas. Set the batter aside while you make the masala potato filling.

For the masala potato filling:
to a saucepan add the oil. Wait for the pan to get nice and hot as when you add the mustard seeds next you will want them to pop, sizzle and dance immediately. Once you have added the mustard seeds, add the chopped ginger, green chili, onions, and turmeric powder. Mix and cook for 7 minutes until the onions are translucent. After 7 minutes, add 8 small potatoes, red chilli powder, salt, and mix it up well for 10 minutes. After 10 minutes, add the water and mix , mash and cook until all the water has evaporated. This should take about another 10 minutes of cooking time. finally, turn off the heat and let the potato mash cool. Once cooled you are ready to make your dosas.

To make the dosas:
you will need a flat frying pan like one I'm using in the video or better yet a frying pan for crepes. when the pan has heated up test it by splashing some water on the pan and wiping it well with a tea towel. Using a ladle place the dosa batter in the centre of the pan. ( see video for instructions)
You'll notice the sides of the dosa dry up first and turn a bit golden. The centre takes a bit longer. once you see the dosa dry up a little add 1 tsp of olive oil. carefully loosen the sides of the dosa. Now place the chopped coriander, and potato filling. wait for it to cook a little longer before rolling it up using a spatula. (see video for instructions)
the lower the temperature the crispier your dosa will be. The higher the temperature the softer it will be. I like to cook mine at 150 degrees Celsius.

Enjoy!

Notes
Don't use a different kind of rice. In my experience medium grain glasse rice is best but there are others who swear by using parboiled rice.
Don't make the batter too think or too thick. It can be tricky getting the right consistency but don't give up!