Name: Vegan Masala Dosa
Prep time: 31 min
Cook time: 73 min
Total time: 105 min
Yield: 5 servings
Ingredients: 300 g basmati rice; 100 g urid dal ((split husked black lentils), I used unhusked); 0.5 tsp fenugreek seeds; 1 tsp salt; 4 medium potatoes; 2 tbsp vegetable oil; 1 tsp black mustard seeds; 10 null curry leaves (fresh or dried); 1 large onion (diced finely); 2 small green chillies (diced finely); 3 null garlic cloves (diced finely); 2.5 cm ginger root (diced finely); 1 tsp ground turmeric; null null chilli flakes or powder (to taste); 0.33 cup frozen peas; 0.5 tsp salt (adjust to taste); 2 tbsp cashew nuts (pan-roasted); null null fresh coriander (to serve); null null sambal oelek (to serve); 100 g desiccated coconut; 1.5 tsp finely grated ginger root; 1 null small green chilli (deseeded); null null salt (to taste); 0.5 null juice of lime; 2 tsp vegetable oil; 0.5 tsp black mustard seeds; 0.5 tsp cumin seeds; 4 null dried curry leaves

Instructions

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1

Place rinsed basmati rice (300 g) in a large bowl. In a smaller bowl, place urid dal (100 g) and fenugreek seeds (0.5 tsp). Fill both bowls with water to cover dry ingredients and soak for 8 hours (or overnight).
2

Next day, drain rice, dal, and fenugreek seeds (reserve soaking water). Blend them with water (0.75 cup) (from soaking liquid) and salt (1 tsp) until super smooth. Cover and let ferment in a warm place for about 8 hours (or overnight).
3

To fry dosa, check batter consistency (should be like thick crepe batter). Heat a medium frying pan on low-medium, brush with generous [vegetable oil]. Ladle about [2-3 tbsp batter] onto the pan and spread in a large spiral from the center outwards with the back of the ladle. Cook for about minutes (2) on one side.
4

Gently flip the dosa and fry for another [2-4 minutes] until golden brown and cooked through.
5

Place cooked dosa on a plate, pile spicy potato filling in the middle, sprinkle with pan-roasted cashew nuts (2 tbsp) and chopped [fresh coriander]. Fold in half. Serve with spicy [sambal oelek] and coconut chutney.
6

Boil the potatoes (4 medium) until tender, then drain and mash.
7

Heat vegetable oil (2 tbsp) in a heavy-bottomed frying pan or pot. Add black mustard seeds (1 tsp) and leaves (10 curry). Fry for a few minutes until mustard seeds pop.
8

Add finely diced onion (1 large) and finely diced green chillies (2 small). Fry, stirring occasionally, until softened. Add diced garlic cloves (3 finely) and finely diced ginger root (2.5 cm); fry gently until fragrant and garlic softens.
9

Stir ground turmeric (1 tsp) and a pinch of [chilli flakes or powder] into the aromatics.
10

Add [mashed potatoes], frozen peas (0.33 cup), and salt (0.5 tsp). Keep on heat until peas defrost and excess water evaporates. Keep warm.
11

Place desiccated coconut (100 g) in a small bowl and cover with boiling water to rehydrate and soften for about minutes (15).
12

Put softened [desiccated coconut] (reserve soaking water), grated ginger root (1.5 tsp), and green chilli (1 small) in a blender. Blend until smooth, adding a touch of soaking water if needed. Season with [salt] and juice (0.5 lime).
13

Heat vegetable oil (2 tsp) in a small frying pan. Add black mustard seeds (0.5 tsp) and fry gently until seeds pop.
14

Add cumin seeds (0.5 tsp) and dried curry leaves (4 crushed). Sauté in the oil for a few seconds.
15

Add tempered spices (including leftover oil) into the chutney and mix well.