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Stuffed South Indian Crepes |
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Serves: 2 Print this Recipe(Masala Dosa) Category: Crepes and Pancakes, Vegan Makes 12 to 16 crepes Making masala dosas is basically an assembly job. You make the filling, then make the dosa. Once the dosa is made, you place the filling in the center, fold the dosa, and serve. Although potatoes are the most popular stuffing for masala dosas, just about any dry-cooked vegetable or meat can be used. Try it with Kerala Coconut Eggplant (see Vegatables on the Side) or Basic Paneer Cheese Scramble (see Paneer Cheese). 12 to 16 Basic South Indian Rice and Bean Crepes (1 recipe) or Semolina Crepes (see Breads and Crepes) 1 1/2 pounds russet potatoes (or any other type) 2 tablespoons peanut oil 2 to 4 dried red chili peppers, such as chile de arbol, with stems 2 tablespoons peeled minced fresh ginger 1 to 3 fresh green chili peppers, such as serrano, minced with seeds 1 tablespoon dried white urad beans (dhulli urad dal), sorted 1 tablespoon dried yellow split chickpea (channa dal), sorted 1 1/2 teaspoons black mustard seeds 1 teaspoon cumin seeds 1 teaspoon ground fenugreek seeds 1/8 teaspoon ground asafoetida 2 tablespoons dried curry leaves 1/2 teaspoon ground turmeric 1 teaspoon salt, or to taste 1 cup finely chopped fresh cilantro, including soft stems 2 to 3 tablespoons fresh lemon juice 1. Prepare the dosa batter. Then boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Let cool, peel, and coarsely mash. 2. Heat the oil in a large nonstick wok or saucepan over medium-high heat, add the red chili peppers and ginger and cook, stirring, until golden, 1 minute. Reduce the heat to medium and add the green chili peppers, both the dals, mustard seeds, cumin, fenugreek, asafoetida, curry leaves, turmeric, and salt, and stir until golden, about 1 minute. 3. Add the potatoes and cook, stirring lightly, over medium-high heat until heated through. Add the cilantro and lemon juice and cook about 5 minutes to blend the flavors. 4. To make the dosa, heat a large cast-iron tava or a nonstick griddle or skillet over medium-high heat until a sprinkling of water sizzles immediately. Wipe the tava and baste it lightly with oil. Using a metal soup ladle, pour about 1/2 cup of batter onto the hot tava and spread it evenly into a 6- to 7-inch circle by lightly pushing the batter outwards in round, circular motions with the back of the ladle. 5. As the dosa sets and turns lightly golden on the bottom (which happens very quickly), drizzle 1/2 to 1 teaspoon oil around the edges and a few drops over the top and cook until the bottom takes on a rich golden hue, about 15 seconds. Turn over once and cook until the other side is barely golden, about 30 seconds. As you make each dosa, place about 1/2 cup filling in the center of the softer (whiter) side, then serve open-faced, folded in half, or shaped into a cone. Repeat with remaining batter. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basic Deep-Fried Puffed Breads Basic Griddle-Fried Breads Basic Oven-Grilled Leavened Breads Basic Rajasthani Rolls Basic South Indian Rice and Bean Crepes Basic Stuffed Griddle-Fried Breads Basic Whole-Wheat Dough Cauliflower Parantha Stuffing Crispy Chickpea Flour Crepes Deep-Fried Bengali-Style Flour Breads Deep-Fried Leavened Flour Breads Deep-Fried Puffed Breads with Ajwain Seeds Deep-Fried Puffed Breads with Mint (or Fenugreek) Deep-Fried Stuffed Puffed Breads Deep-Fried Sweet Saffron Puffed Breads Griddle-Cooked Flour and Potato Bread for Spicy Wraps Griddle-Fried Chickpea Flour Breads Griddle-Fried Flaky Onion Breads Griddle-Fried Gujarati Fenugreek Breads Griddle-Fried Layered Green Chile Pepper Breads Griddle-Fried Layered Mint, Ajwain, and Black Pepper Breads Griddle-Fried Leavened Breads Griddle-Fried Millet Breads Griddle-Fried Mughlai Breads with Almonds and Poppy Seeds Griddle-Fried Opo Squash Breads Griddle-Fried Sorghum Breads with Onions Griddle-Fried Spinach and Red Bell Pepper Breads Ground Lamb Parantha Stuffing My Healthy Griddle-Fried Mashed Potato Breads Oven-Grilled Breads with Dried Herbs and Spices Oven-Grilled Garlic and Turmeric Breads Oven-Grilled Tofu Breads Paneer Cheese Parantha Stuffing Potato Parantha Stuffing Potato Stuffed Baati Rolls Punjabi Griddle-Fried White Corn Breads Rama's Sweet Crepes Rice Flour Pancakes with Carrots Rolls with Oat Bran and Fresh Mint Semolina Crepes Semolina Pancakes with Tomatoes and Bell Peppers Spicy Oven-Grilled Breads with Kalonji or Sesame Seeds Stuffed Pepper Jack Cheese Oven-Grilled Breads Sweet Jaggery-Stuffed Paranthas Traditional Lentil Pancackes Whole-Wheat Griddle Breads Yellow Mung Bean Pancakes Pressed Rice Flakes with Peas and Potatoes Stir-Fried Mushrooms and Red Chard Pilaf Multi-Flour Griddle Breads Griddle-Fried Oat Breads with Ajwain Seeds Daikon Radish Parantha Stuffing Flavored Deep-Fried Puffed Breads Deep-Fried Puffed Breads with Fresh Spinach Stuffed South Indian Crepes Stuffed Mung Bean Pancake Rolls * Breads and Crepes Griddle-Fried Legume Breads |
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