Satvic Masala Dosa

Crisp, fermented brown rice–urad dosas filled with a mild satvic potato-vegetable masala flavored with mustard, curry leaves, ginger, chilli, coriander, and coconut.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Soak the brown rice and whole black urad dal separately in plenty of water for 6 hours.

Step 2

Drain and rinse both well. Add them to a blender with the water and blend until you get a smooth, pourable batter with no gritty pieces.

Step 3

Transfer the batter to a large bowl, cover loosely, and ferment overnight (8–12 hours) until slightly risen and bubbly.

Step 4

Stir the fermented batter gently, add the rock salt, and adjust with a little water if needed so it pours easily.

Step 5

Heat a pan. Add mustard seeds. When they crackle, add curry leaves, ginger, green chilli and peas. Cook 3 minutes on low heat.

Step 6

Add the carrot, cauliflower and bottle gourd. Cover and cook for 5 minutes.

Step 7

Add the mashed potatoes, water and turmeric. Mix well and cook for another 5 minutes.

Step 8

Turn off the heat. Stir in the rock salt, coriander and grated coconut. Cover for 2–3 minutes.

Step 9

Heat an iron tawa over medium-high heat. If needed, lightly grease it. Sprinkle a little water; if it sizzles, wipe it clean.

Step 10

Pour one small ladle of batter in the centre and spread it into a thin circle using the back of the ladle.

Step 11

Cook until the edges lift and the underside is golden. Flip and cook for 1 minute.

Step 12

Place some potato filling in the centre, fold or roll the dosa and serve hot with coconut chutney.

Step 13

Tip: If the first dosa sticks, wipe the pan with a damp cloth, reheat, and try again. The next dosa usually releases much more easily.

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