Recipe of the Day in association with Encona - Masala Dosa

Recipe of the Day in association with Encona - Masala Dosa

Recipe of the Day in association with Encona - Masala Dosa

Monday, August 1, 2016

Encona are on a mission to Banish the Bland and have teamed up with talkRADIO to bring you the Recipe of the Day!

Tune in to Penny Smith on Saturday mornings from 8am to hear each week's recipe, in association with Encona.

This week Barry Vera made Masala Dosa, an Indian delicacy packed with flavour.

Get inspired by the Taste Explorers and discover the full range at the Encona website or on Facebook and Twitter.

See below for the Masala Dosa recipe:

Masala Dosa

I had these nearly every day for breakfast on my journey across India. They were a great kick start to the morning with the spices and wonderful flavours that come through. Perfect with a cup of chai.

Dosa Butter
2 cups short-grain rice
½ cup urad dal
1 teaspoon fenugreek seeds
½ teaspoon salt
Vegetable oil, for frying

Potato Filling
3 tablespoons vegetable oil
1 teaspoon mustard seeds
½ teaspoon cumin seeds
2 small dried hot red peppers roughly chopped
2 red onion finely diced
½ teaspoon salt
½ teaspoon turmeric
1 tablespoon grated ginger
8 curry leaves
4 garlic cloves, minced
2 small green chilli, finely chopped
1kg potatoes, peeled and cubed ½ inch
1 handful roughly chopped coriander
1 btl Encona mango chilli sauce

To make the dosa batter, put the rice in a bowl, rinse well and cover with three cups of cold water.

Put urad dal and fenugreek seeds in another small bowl, rinse well and add cold water to cover. Leave both to soak for four hours.

Drain rice and dal mixture in separate colanders. Put rice in a food blender. Add one cup cold water and grind to a smooth paste. It will take about eight to ten minutes. Repeat with the dal mixture.

Combine them both in a mixing bowl. Whisk together, add enough cold water to obtain a medium-thick batter. Cover with a kitchen towel and put in a warm place. Let ferment until the surface is bubbly, about six to eight hours. Stir in the salt.

Refrigerate until ready to use.

For the potato filling, put vegetable oil in a wide pan over medium heat. When oil is hot, add mustard seeds and cumin seeds. Wait for seeds to pop, about one minute, then add red peppers and onion. Cook, stirring until onions have softened, about five minutes. Season lightly with salt. Add turmeric, ginger, curry leaves, garlic and green chilli. Stir to coat and let sizzle for one minute.

Add potatoes and mix in well for about two minutes then add 500ml water. Cook, stirring well to combine, until liquid has evaporated, about five minutes. Crush the potatoes a bit with the back of a wooden spoon or fork. Season well with salt, add coriander then set aside at room temperature.

To make dosas, get a seven inch nonstick frypan over medium heat. Brush with about one teaspoon vegetable oil. Add enough batter in the center of the pan so that it will then spread over the base of the pan. Using a spoon to spread batter outward. Brush a little oil over the top. Brown gradually until outer edges begin to look dry, cooking on one side only. With a palette knife, move dosa from the pan.

Spoon a couple of dessert spoons of the potato onto each dosa in the center, add a few sprigs of coriander leaves and a teaspoon of Encona sweet mango chilli sauce, fold the dosa on all sides and enjoy!