Masala dosa
Indian crepes filled with a fragrant potato stuffing with onion and spices. Dosa – a delicate, crispy crepe traditionally made from rice and urad dal lentils.
Preparation: 25h
Medium
Preparation: 25h
Medium
Ingredients:
- 1 g turmeric, ground
- 15 g coriander leaves
- 4 g cumin seed
- 10 g ginger root
- 4 g fennel seeds
- 1 g chili flakes
- 150 g Onion, raw
- 12 g salt
- 200 g Rice white polished
- 500 g Potato, boiled
- 100 g Oil, rapeseed
- 200 g Lentils red, dried
Method of cooking:
- Place a bowl on the lid of the mixing bowl without the measuring cup, reset the scale, and weigh 200 grams of parboiled rice and 200 grams of red lentils. Rinse thoroughly under running water and cover with cold water (about 7 cm above the surface). Add 1 tablespoon of fennel seeds. Set aside to soak for at least 12 hours.
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