Masala Dosa with Coconut Chutney

A few years ago I fell in love with dosa, a superthin crispy shell filled with spiced deliciousness.....

But I never even dreamt of attempting it. 

Then I saw Simon on The Cook and the Chef create the amazing Masala Dosa and before we knew it the ingredients were on my shopping list.

It is not a recipe for the faint hearted as it is essentially three days prior soaking rice and urid dal then blending and fermenting, then repeating the process.

The filling though is easy, precook some potatoes and lentils.

Bring your mustard seeds to a pop.

Add sliced onions.

Then add ginger, chilli, tamarind, turmeric and curry leaves.

Followed by your potatoes and lentils.

Fry with a little water for about fifteen minutes, then season with garam masala and salt.

Now this is the tricky bit, add a little of the rice/urid dal batter to a pan and spread out with the base of the ladle.

Mine is too thick, it took a few attempts to even get this and it doesn't even compare to a true dosa! 

But flavour wise it was not too bad.

Once it is crispy, fill with your potato curry and serve.

Accompaniments are a must with dosa and this coconut chutney made from coconut (I used frozen), ginger, lemon juice and mint was so refreshing.

Overall we loved it but I think next time we'll go down the street and order it :)