Crisp Masala Dosa with Fermented Batter and Potato Masala

By Sprig Originals ✓ · cooked up in Sprig

A weekend project worth every minute: a naturally fermented rice-and-urad-dal batter spread paper-thin on a nonstick griddle until lacy and golden, then folded around buttery turmeric potato masala. The batter runs on a simple two-day timeline (soak in the morning, grind at night, ferment overnight) and the masala keeps for days, so the actual cooking is a fast, satisfying 20 minutes at the stove. Serve with coconut chutney and, if you like, a bowl of sambar.

Ingredients

• 2 cups idli rice or other short-grain white rice (sona masoori also works)
• 1/2 cup urad dal (split skinless black gram)
• 1/4 tsp fenugreek seeds
• 1/4 cup thick poha (flattened rice) or 1/4 cup cooked rice
• 1 1/4 tsp fine sea salt
• cold filtered water, for grinding (about 1 1/2 cups total)

• 1 1/2 lb Yukon Gold potatoes (about 4 medium)
• 2 tbsp coconut oil or neutral oil
• 1 tsp black mustard seeds
• 1 tsp chana dal
• 1 tsp urad dal
• 15 fresh curry leaves
• 1/4 tsp asafoetida (hing), optional
• 1 large yellow onion, thinly sliced
• 2 green chiles (serrano or Indian), slit lengthwise
• 1 tbsp fresh ginger, minced
• 3/4 tsp ground turmeric
• 1 1/4 tsp fine sea salt, plus more to taste
• 1/2 cup water
• 2 tbsp chopped cilantro
• 2 tsp fresh lime juice

• 1 cup frozen grated coconut, thawed, or unsweetened shredded coconut
• 2 tbsp roasted chana dal (or 2 tbsp raw cashews)
• 1 green chile, stemmed
• 1 tsp minced fresh ginger
• 1/2 tsp salt
• 1/3 cup cold water, plus more as needed
• 1 tbsp coconut oil
• 1/2 tsp black mustard seeds
• 8 fresh curry leaves

• 4 tbsp ghee, melted (or half ghee, half neutral oil)
• 2 tbsp neutral oil, for wiping the griddle
• 2 tbsp idli podi (gunpowder spice), optional
• 1 medium onion, halved, for wiping the griddle (optional but traditional)

Instructions

1. DAY 1, MORNING — SOAK: Rinse the rice in 3 or 4 changes of water until it runs nearly clear, then cover with 3 inches of cool water in one bowl. In a second bowl, rinse the urad dal and fenugreek seeds together and cover with 3 inches of water. Soak both at room temperature for 6 to 8 hours. Thirty minutes before grinding, rinse the poha and soak it in 1/2 cup water.
2. DAY 1, EVENING — GRIND THE DAL: Drain the urad dal and fenugreek, reserving the soaking liquid. Blend the dal in a high-speed blender with 1/2 cup ice-cold water, scraping down and adding cold water 1 tablespoon at a time, until it is completely smooth, thick, and noticeably fluffy — 2 to 4 minutes. It should look like whipped marshmallow and float when you drop a bit into a glass of water. Scrape into a large bowl or 6-quart container.
3. GRIND THE RICE: Drain the rice and blend it with the soaked poha and 3/4 cup cold water until smooth with a barely perceptible grain, like fine semolina — 2 to 3 minutes, stopping to scrape down. Add to the dal batter.
4. MIX AND FERMENT: Add the salt and mix with your clean hand for a full minute (the warmth and microbes on your hand help fermentation), lifting and folding to aerate. The batter should be the thickness of pancake batter. Cover loosely and set in a warm spot, 78–85°F — an oven with only the light on, or the oven with a bowl of hot water beside it, works well. Ferment 8 to 14 hours, until the batter has risen by half, smells pleasantly sour, and is full of small bubbles. Stir gently once, then refrigerate up to 5 days. (In a cold kitchen it can take 16 to 20 hours; do not rush it with heat above 100°F.)
5. MAKE THE POTATO MASALA (up to 3 days ahead): Boil the whole unpeeled potatoes in salted water until a knife slides in with no resistance, 25 to 30 minutes. Drain, cool 10 minutes, peel, and break into rough 3/4-inch chunks with your hands — do not mash smooth.
6. Heat the coconut oil in a 12-inch skillet over medium. Add the mustard seeds and cover partially; when they finish popping (about 30 seconds), add the chana dal and urad dal and fry until golden, 1 minute. Add the curry leaves and asafoetida, stand back, and stir 10 seconds.
7. Add the onion, green chiles, and ginger with a pinch of salt. Cook over medium heat, stirring, until the onion is soft and translucent but not browned, 7 to 9 minutes. Stir in the turmeric and cook 30 seconds.
8. Add the water and 1 1/4 teaspoons salt, bring to a simmer, then fold in the potatoes. Cook 3 to 4 minutes, mashing about a quarter of the potatoes against the pan so the mixture holds together and stays a little saucy. Off heat, stir in the cilantro and lime juice. Taste and adjust salt. Cool and refrigerate, or keep warm for service.
9. MAKE THE CHUTNEY: Blend the coconut, chana dal, chile, ginger, salt, and 1/3 cup cold water until nearly smooth, adding water to reach a thick, spoonable consistency. Scrape into a bowl. Heat the coconut oil in a small pan over medium, pop the mustard seeds, add the curry leaves for 10 seconds, and pour the whole tempering over the chutney.
10. SET UP FOR DOSAS: Stir the batter and thin it with water until it just coats the back of a spoon and runs off in a steady ribbon — about the thickness of heavy cream. This is the single most important adjustment; batter that is too thick will not spread thin. Have the masala warm, the melted ghee with a small spoon, a wide flat spatula, and a small bowl of water with a folded paper towel or the cut onion half for wiping the griddle.
11. HEAT THE GRIDDLE: Set a 12-inch nonstick skillet or flat nonstick griddle over medium heat for 4 to 5 minutes, until a drop of water flicked on the surface sizzles and skitters away in about 2 seconds (roughly 375°F). Wipe the surface with the oiled paper towel or cut onion dipped in oil, leaving only a sheen.
12. SPREAD: Pour a scant 1/2 cup batter into the center. Immediately, using the flat bottom of the ladle and light pressure, spread it outward in a continuous spiral to a thin 9-inch round — one confident pass in about 5 seconds. Do not go back over set batter. Small holes are normal and are where the lace forms.
13. CRISP: Drizzle 1 to 2 teaspoons ghee around the edge and over the surface. Cook undisturbed 2 to 3 minutes, until the edges lift on their own, the surface turns dry and mottled deep gold, and the underside is crisp. A dosa does not get flipped: sprinkle with a little idli podi if using, spoon 1/3 to 1/2 cup potato masala down the center, slide the spatula under the edge, and fold in half or in thirds. Slide onto a plate and serve immediately — dosas soften within minutes.
14. BETWEEN DOSAS: If the batter seizes and won't spread, the pan is too hot; drop the heat, wipe the surface with the wet paper towel to cool it, and wait 20 seconds. If the dosa is pale and leathery, the pan is too cool — give it another minute. Re-oil lightly before each dosa and stir the batter each time, adding a splash of water as it thickens. Repeat with the remaining batter to make 8 to 10 dosas, serving as you go with coconut chutney.

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Nutrition (per serving, estimated)

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