After many attempts, this recipe will work for us! Other dosa recipes call for a dal and rice mixture, but they need to ferment in a warm place, and our apartment is not warm (we do not use heating in the summers, and like it cool in the winter - not at all like India). This recipe is a hard won mixture!
For a good video on the technique, you may want to review this video: Moong Dal Dosa Recipe by Manjula over and over and over. Warning: the measurements in the recipe in the video are not based on standard North American measuring spoons and cups! It's more of a general description than a precise recipe.
Ingredients Dosa (makes 6 dosa)
- 3/4 cup washed moong dal
- water to soak dal (more is better)
- 1 large green chili
- 1 inch fresh chopped ginger
- 1/2 teaspoon salt
- 1/2 teaspoon cumin seed
- fresh water (a cup or more)
- 1/4 cup vegetable oil
Instructions for Dosa (makes 6 Dosa)
Soak dal for at least 4 hours in plenty of water to cover dal plus and inch more.
Drain the dal to remove water not absorbed.
Blend dal, chilis, ginger, salt, cumin seed, and about 1/4 cup of fresh water in a blender or food processor. Blend to the point where the mixture is watery and smooth.
Put aside while making the Potato filling.
When ready to cook, heat frying pan on medium heat (we use a non-stick crepe pan).
Wipe hot surface of frying pan with a wet paper towel before each dosa.
Add water to the mixture if it has thickened up. It should be quite watery and fluid.
Ladel about 1/4 cup of the mixture into the middle of the pan. Spread mixture out in swirls from the middle to the edges.
Leave the dosa until it has stopped steaming. Drizzle small amounts of the oil on top and around the outside of the dosa.
Leave the dosa until the edges begin to curl up slightly and you think it is time to turn it over, and then leave it some more.
Carefully run a flipper around the edges and then middle to have the dosa move freely from the pan. Flip the dosa over. It should be a dark, golden brown.
Leave the dosa until the steaming has stopped.
Flip the dosa. Put a small amount of the potato filling in a line down the middle of the dosa. Fold the edges in to cover the filling. Flip to stabilize. Serve to a hungry person and make more.
Ingredients Potato Filling (fills 6 Dosa)
- 1 teaspoon vegetable oil
- 1/2 tablespoon mustard seeds
- 1/2 teaspoon cumin seeds
- pinch of hing
- 6 small potatoes, boiled and then mashed
- 1/2 teaspoon ground tumerick
- 1/2 teaspoon red chili powder (we use Deggi Mirch)
- 1/2 teaspoon salt
- about 1/4 cup water
- 1 tablespoon lemon juice
- 1/4 cup chopped cilantro
Instructions for Potato Filling
Heat oil in pot. Add mustard and cumin seeds. Add pinch of hing and potatoes.
Add tumerick, chili powder, salt. Add water to make paste-like substance.
Add lemon juice and chopped cilantro.
Use Potato Filling inside dosa as described in Instructions for Dosa above.