How To Make Masala Dosa With Split Pea Dahl & Coconut Coriander Chutney

While researching these recipes, by chance, I met a lovely Indian lady in the supermarket, who shared the secrets of her family dosas. They are made with a semolina batter, which is much quicker to prepare than the traditional batter, and can be made just 30 minutes before serving. However, they taste even better, when prepared the night before, allowing time for the batter to ferment. I scribbled notes on a brown paper bag and the following recipes are inspired by Aditi from Mumbai in India. Her family always serve dosa with a spiced potato filling, coconut chutney and dahl, using split peas (instead of red lentils), as they hold their shape and add a nice bite. 

Quick Dosa Recipe
Makes 8 dosas
- 150g Semolina flour
- 100g Rice flour
- 50g All purpose flour (or you can use gluten free flour)
- 1 tbsp fresh coconut, grated (or desiccated coconut)
- pinch sea salt 
- coconut oil or ghee, for frying 

Method:
1. In a big mixing bowl, combine the flours, coconut and salt, and gently stir in water until you reach a consistency similar to milk. Mix well. Cover and keep overnight (or at least half an hour). 
2. Heat oven to 150 degrees. 
3. Place a large non-stick pan on a medium heat and drizzle with oil or ghee to cover the surface. When hot, use a ladle to pour some batter into the pan. Swizzle until the pan is covered with a thin layer. When the edges start to brown (1-2 minutes), use a spatula to flip the dosa. Cook for another minute and set aside in the oven to keep warm, while you cook the rest. 
4. Repeat until you have used all the batter.  Like crepes, the first few tries might not be perfect but you’ll soon get the hang of it. 

When ready to serve, lay the spiced masala potato filling in the centre of the dosa and fold it over. Serve with coconut chutney, dahl and chia tea on the side.

Masala Dosa potato filling 
- 5 medium sized potatoes, peeled and chopped 
- Olive oil or ghee 
- 1 tsp mustard seeds
- 1 large onion, chopped
- 5 curry leaves
- 1 tsp garam masala 
- 1 tsp turmeric
- 1 green chilli, de-seeded and finely sliced
- 2 tsp peeled, finely grated ginger
- Sea salt, to taste 

Method:
1. Boil the potatoes until tender. Drain and then semi-crush them with a fork. 
2. Heat a large pan with a little olive oil or ghee.
3. Add the mustard seeds and when they start to pop, stir in the onion.
4. Cook for around 5 minutes, then add the curry leaves, garam masala, turmeric, chilli and ginger.
5. Pour over 150ml of water. Reduce the heat and cook for 10 minutes, covered.
6. Remove the lid and allow the liquid almost to evaporate before stirring in the potatoes. Make sure the potatoes are completely covered in spices and warmed through. Season to taste. 

Yellow split pea lentil dahl 
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon fresh grated ginger
- 1 tsp ground turmeric
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tbsp garam masala 
- 200ml vegetable broth
- 150g dried yellow split peas
- Handful fresh coriander, chopped 
- Sea salt and black pepper to taste 

Method:
1. Heat the olive oil over medium heat in large saucepan.
2. When the oil is hot, add the onion and sauté until soft and translucent, about five minutes.
3. Add the garlic and ginger and sauté for another minute.
4. Stir in the spices and cook for a minute before adding the split peas, followed by the vegetable stock. Stir and bring to a boil.
5. Lower the heat, cover and allow to simmer for about one hour, stirring occasionally, until the split peas fall apart. Add water during cooking if it becomes too thick. Season to taste and stir in coriander, before serving.  

Coconut and coriander chutney
- Bunch fresh coriander, chopped
- 2 cm ginger, chopped 
- 1 green chilli, chopped (seeds removed) 
- 1 tbsp lemon juice
- 1 tsp cumin 
- flesh of 1 coconut, chopped ( or 3 tbsp dessicated coconut) 
- sea salt to taste 

Method:
1. Mix all ingredients in blender and add a dash of water.
2. Blend for a few minutes until combined.
3. Season to taste and add more water or lemon if necessary.
4. Place in container in fridge until ready to serve. 

Whisked Away is a series by food writer and enthusiast Georgia Bateman. Unable to travel like she used to, Georgia is dreaming of places and food from around the world. Her recipes are inspired by these destinations but not intended to be true representations of local dishes.