Masala Dosa are crispy, hearty filled pancakes from the South Indian cuisine. The dough consists of rice and lentils and is fermented for 2 days. This is not only good for the digestive system, but also tastes really, really delicious. I filled the Masala Dosa with a potato spinach curry filling, mango chutney and mint yoghurt. Sure, that doesn’t sound so much like 30-minute express cuisine now – but these Indian pancakes are too bad to be swallowed quickly anyway. My tip: Pass the Masala Dosa to the next dinner together with friends or family – and then sit back and wait for the storms of enthusiasm.
Ingredients for 4 people:
For the Dosa:
150 g red lentils
200 g basmati rice (I took the wholegrain variety, but peeled rice is also okay)
400-500 ml water
2 teaspoons salt
Peanut or coconut oil for frying
For the mango chutney
1 chilli pepper
1 piece ginger, about the size of a thumbnail
40 g raw cane sugar
juice of 2 lemons or limes
50 ml cider vinegar
For the potato spinach filling:
750 g mainly waxy potatoes
2 red onions
1 tbsp red curry paste
Peanut or coconut oil
500 g leaf spinach (TK)
10 dried lime leaves
1 large can of coconut milk
juice of 1 lemon
For the mint yogurt:
3-4 sprigs fresh mint
150 g yoghurt
salt, pepper, chilli flakes
2 days before the cooking day, wash the lentils and rice for the dough, cover with water in a bowl and leave to soak overnight. The next day drain off the water, puree the rice and lentils with 400-500 ml fresh water to a fine dough and sprinkle with 2 teaspoons salt. Cover and allow to ferment overnight at room temperature.
For the chutney, wash the chilli pepper, remove seeds and chop finely. Peel the ginger and chop finely. Peel and chop the mango. Heat the sugar in a small pot until it is liquid, add the chilli and ginger, deglaze with lemon juice and apple vinegar, then add the mango cubes and simmer for 30 minutes on a low heat.
Wash potatoes on cooking day, cook in salted water for approx. 20 minutes and then cut into coarse slices. Peel the onions and cut them into strips. Sweat the curry paste in a pan with a little oil, add the onion strips and sauté for a few minutes.
Add spinach, lime leaves and boiled potatoes, add coconut milk and simmer for about 10 minutes. Lightly crush the potatoes and season to taste with salt, pepper and lemon juice.
For the yoghurt, wash off the cucumber and cut into small cubes. Wash the mint and chop the leaves finely. Mix both with yoghurt and season with salt, pepper and chilli flakes.
Heat some oil in a 2nd pan and fry thin pancakes one after the other from the fermented dough. Attention: Patience is required here, because the pancakes need much longer to bind. At a low to medium level it took me about 10 minutes on one side.
Then cover one half with the potato spinach filling, fold the other half over, done! Arrange Masala Dosa on plates and serve with chutney, mint yoghurt and fresh coriander.