Masala Dosa (Rice and Lentil Crepe)

Ingredients

• 1 cup Rice
• 1/2 cup Urad Dal (split black lentils)
• 2 medium Potatoes
• 1 medium Onion
• 1 teaspoon Mustard Seeds
• 1/2 teaspoon Turmeric
• 10 leaves Curry Leaves
• 2 tablespoons Oil

Instructions

1. 1The night before you plan to cook, combine the 1 cup Rice and the 1/2 cup Urad Dal in a large bowl. Cover with plenty of water and let soak for at least 8 hours or overnight.
2. 2Drain the soaked 1 cup Rice and 1/2 cup Urad Dal. Transfer them to a blender and add just enough fresh water to help them blend. Process until you have a smooth batter, like thick pancake batter. Cover the bowl and let the batter ferment in a warm place for 8 to 12 hours, or until it has doubled in size and has a slightly sour smell.
3. 3While the batter ferments, prepare the potato filling. Place the 2 medium Potatoes in a medium pot and cover with water. Bring to a boil over high heat (500°F/260°C) and cook for 15-20 minutes, or until fork-tender. Drain the potatoes, let them cool slightly, then peel and mash them in a bowl.
4. 4Finely chop the 1 medium Onion. Heat the 2 tablespoons of Oil in a 10-inch skillet over medium-high heat (375°F/190°C). Add the 1 teaspoon Mustard Seeds and cook for about 30 seconds, until they begin to pop. Add the chopped 1 medium Onion and the 10 leaves Curry Leaves, and cook for 3-5 minutes, stirring often, until the onion is softened and translucent.
5. 5Add the mashed 2 medium Potatoes and the 1/2 teaspoon Turmeric to the skillet with the onions. Stir everything together well and cook for 2-3 minutes, until the turmeric is fragrant and the mixture is evenly combined. Remove from heat and set aside.
6. 6Heat a non-stick griddle or a large skillet (10-12 inches) over medium-high heat (400°F/200°C). Once hot, ladle about 1/2 cup of the fermented batter onto the center of the griddle. Immediately use the back of the ladle to spread the batter in a thin, even circle, about 8-10 inches in diameter.
7. 7Cook the crepe for 2-3 minutes, or until the edges start to look dry and golden brown. Carefully spread about 1/4 of the potato mixture onto one half of the crepe. Fold the other half of the crepe over the filling. Cook for another 1-2 minutes until the bottom is golden and crispy. Slide the masala dosa onto a plate.
8. 8Repeat step 7 with the remaining batter and potato mixture to make 3 more masala dosas. Serve immediately.

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