Hey everyone! I recently took a cooking class in Varkala at Jairam Cafe and learned how to cook 6 dishes from South India and 3 dishes from North India. The chef, Dilip, took us through each step of his recipes and we got to enjoy the feast after.
Masala Dosa Filling
Ingredients
- 3 tablespoons oil
- 1 teaspoon mustard
- 1 tablespoon curry leaves
- 1/2 cup chopped carrots
- 1 cup diced onions
- 2 cups mashed potatoes
- 1/4 cup water
- 1 tablespoon turmeric powder
- 2 green chilis (optional)
Directions
- Add oil to the wok, heat until simmering
- Temper mustard and curry leaves for 1 minute
- Add carrots and onion to wok, saute for 5 minutes
- Add water, turmeric powder, green chilis, and salt, stirfry for 3 minutes
- Take off heat and set aside
Masala Dosa Batter
Ingredients
- 1 kg white rice
- 400 g white urad dal
- Water
- Salt to taste
Directions
- Soak rice and urad dal in a bowl covered with water for 6 hours
- Strain and add rice and urad dal to a food processor
- Process and slowly add water until consistancy is like a crepe batter
- Add salt to taste
- Cover and let it sit out overnight to ferment
The Complete Masala Dosa
- Heat up the skillet and evenly distribute oil so that the skillet is lightly greased
- Take a ladle full of the batter and slowly pour it into the middle
- Now slowly use the bottom of the ladle to gently move the batter towards the outer edges of the skillet in a circular motion
- Once you have a crepe-like shape and the batter looks almost cooked through, add 1 cup of the filling and drizzle 1 tablespoon of oil over the entire dosa
- Use a spatula and flip one half of the dosa over onto the other half, making a half-moon shape
- Flip the dosa onto the other side, cook for 1 minute, and take off heat
- Enjoy!
