Brown rice Masala Dosa( Savoury Crepes with Potato filling)

Brown rice Masala Dosa( Savoury Crepes with Potato filling)

This is a great recipe for those on a Gluten-Free diet.

Ingredients (for the potato filling):

• Potatoes: 4 nos. (boiled and coarsely mashed/cut)
• Green chillies: 1-2 nos. (slit length-wise)
• Onions: 1 large or 2 medium (cut lengthwise-and then cut into half)
• Ginger: 1/2″ piece(chopped fine)
• Turmeric:1/2 teaspoon
• Salt: to taste

For the tempering:

• Oil: 1 teaspoon
• Mustard seeds: 1 teaspoon
• Cumin seeds: 1 teaspoon
• Curry leaves: 2-3 nos.
• Channa dal/split black chickpeas/Myles: 1 teaspoon
• Cashew nuts: 4-5 nos(chopped)

Method:

1. Heat the oil in a non-stick pan,then add the mustard, cumin and the channa dal.
2. When the mustard starts to sputter,add the curry leaves and the cashew nuts and stir till the cashew nuts are brown.
3. Add the ginger and fry till it turns a golden brown.
4. Add the slit green chillies,the chopped onions,turmeric powder,salt and saute till the onions turn translucent.
5. Add the coarsely mashed potatoes and mix well. Add 1/2 cup water and cook stirring continuously for 5-6 minutes. Set aside.

Ingredients (for the dosa):

• Brown Rice: 2 cups
• Urad dal/ Split blackmatpe beans: 1 cup
• Cooked rice: 1 cup (or 1 cup flattened rice/poha)
• Fenugreek seeds: 1 teaspoon
• Salt: to taste

Method:

• Wash, then soak the raw rice, urad dal and fenugreek seeds in water for at least 4-6 hours.
• Drain the water used for soaking.Add the cooked rice (if using flattened rice-wash,drain and let it stand for at least 10-15 mins), and about a cup of water and grind to a fine paste (should be as thick as the pancake batter).
• Let it ferment overnight (or for 10-12 hours) in a big bowl(the batter will rise if the weather is warm enough).
• Once it has fermented,add salt and mix. Then pour a ladleful of the batter onto a HOT pan and spread the batter with the ladle in a circular motion(going from the centre of the pan to the outside).
• Add a little ghee/butter/oil to the edges of the dosa and let it cook till you notice it getting golden brown from underneath.
• At this stage, place the yellow potato filling at the centre of the dosa and fold from both sides (like a wrap) or you could also fold it from three sides(the resulting dosa would looks like a triangle).
• Remove from the pan.Serve hot with a little cilantro chutney and sambar .

Note:

• Warm weather is crucial for the batter to ferment.
• The pan needs to be really HOT before you start making the dosas.
• The dosas can be made without the potato filling too- then it would be known as ‘Plain Dosa’ (not as much fun as eating the ‘masala’ variety).