I love masala dosa but an authentic recipe takes some preparation, involving soaking urad dal and rice over night, grinding them the next day and then leaving them to ferment. So when I saw a bag of dosa flour at Bristol’s Sweet Mart I realised I could make reasonable dosas without much hassle at all. The flour and water batter does need leaving overnight, but it’s easy to prepare. Our children love pancakes, so this recipe has the added bonus of being a real crowd pleaser for a family meal.
Sunflower oil for frying
200g dosa flour (I used Jalpur Dhosa Mix Flour)
Enough warm water to make a thin batter, about 500-600 ml
1 tsp salt
2 tbsp sunflower oil
1 tsp black mustard seeds
12 curry leaves
2 onions, thinly sliced
1 green chilli, thinly sliced (optional)
800g cooked potatoes
2 tsp cumin seeds, lightly crushed
2 tsp crushed coriander seeds, lightly crushed
2 tsp garam masala
1 tsp chat masala (optional)
Chat masala salad
3 tomatoes, third of a cucumber, diced
half a tin of chickpeas
2 spring onions, finely sliced, or a handful of chives, snipped
1 green chilli, deseeded and finely sliced (optional)
Pinch of chat masala (optional) and salt
250g natural yoghurt
half a garlic clove, crushed
small handful of mint, chopped
pinch of salt
Mix the dosa ingredients together and leave overnight.
Heat the oil on a medium-high heat.
Add the mustard seeds and when they begin to pop, add the curry leaves and stir for 30 seconds.
Turn the heat down to medium-low and add the onions. Cook for 5-10 mins until soft.
Add the cumin and coriander seeds, garam masala and chat masala and cook for 2 minutes, before adding the cooked potato. Heat through and keep in a warm oven.
Traditionally dosas are cooked in a flat tawa pan but you can also use a crepe pan, or non-stick frying pan. Heat ½ tsp of oil on a medium-high heat and when it’s hot, add a ladleful of batter (I made a rough spiral to cover the pan as thinly as possible).
Gently flip with a spatula when one side is done, after a few minutes. Keep the dosas warm in the oven while you cook the rest.
To assemble, put a few dessert spoons of potato mix on a dosa and fold over. Serve with the chat masala salad and raita, along with lime pickle and mango chutney.