Dosa usually needs parboiled rice, but this version from the lifestyle pages of the Kolkata daily Ei Samay does without it. The batter is made of red lentils (masoor dal), a source of plant protein, which gives a breakfast without eggs or paneer that also suits a vegetarian day.
For the batter: 1 cup red lentils, 1 inch of ginger, half a teaspoon of whole cumin, 2 green chillies, water as needed, salt to taste and 2 to 3 tablespoons of white oil.
For the potato filling: 3 boiled potatoes, 2 to 3 tablespoons of oil, 1 teaspoon of mustard seeds, a pinch of asafoetida, half a teaspoon of ginger paste, 1 or 2 dried chillies, 2 slit green chillies, half a teaspoon of chana dal, 5 or 6 curry leaves, 1 tablespoon of peanuts, half a cup of chopped onion, half a teaspoon each of turmeric and chilli powder, salt to taste and 2 spoons of chopped coriander.
Batter: soak the lentils in water for 8 to 10 hours. Drain, then blend with the ginger, cumin, green chillies and water until smooth. The batter should be thin; add salt at the end.
Filling: mash the boiled potatoes. Heat mustard oil in a pan and temper the mustard seeds, asafoetida, dried and green chillies and chana dal. Add the potatoes and stir, then the salt, turmeric, chilli powder, curry leaves, peanuts and onion, and cook through.
Dosa: heat a little oil on a frying pan or griddle, spread the batter thin, cook both sides well, place the filling in the middle and fold. If you prefer, serve the potato on the side in a small bowl. Coconut chutney goes well with it. For diabetics, the recipe advises watching the amount of potato filling and oil.
The recipe was written for Ei Samay by Megha Mondal.
Photo: Sharath Prasad / Wikimedia Commons (CC BY-SA 4.0)
Source: Ei Samay
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