1/4 cup (50g) urad dal (split and washed small black beans – from Indian food shops)
1/4 tsp fenugreek seeds
Tamarind or other Indian chutney, to serve
SPICED POTATO FILLING
750g desiree potatoes, peeled
2 garlic cloves, finely grated
3cm piece ginger, finely grated
1 long green chilli, seeds removed, finely chopped
1/4 cup (60ml) sunflower oil or ghee, plus extra to brush
1 tsp each mustard and cumin seeds
2 red onions, thinly sliced
20 curry leaves
1 tsp ground turmeric
4 firmly packed cups (200g) baby spinach leaves
1 small bunch coriander, leaves chopped
INSTRUCTION
To make the dosa batter, place rice in a sieve and rinse under cold running water. Transfer half the rice to a saucepan of boiling water and cook for 5 minutes to par-cook. Drain and rinse again. Combine par-cooked and uncooked rice in a large bowl and pour in enough cold water to cover by 5cm. Loosely cover and set aside for 12 hours to soak. Meanwhile, place urad dal in a sieve and rinse under cold running water. Place in a separate bowl with fenugreek seeds. Pour in enough cold water to cover by 5cm, then loosely cover and set aside for 12 hours to soak.
Whiz rice and 100ml rice soaking liquid in a food processor for 10 minutes or until a smooth but slightly grainy paste. Transfer to a large bowl. Place urad dal, fenugreek seeds, 100ml urad dal soaking liquid and 11/2 tsp salt in a food processor and whiz until a light creamy paste. Add enough water, 1 tbs at a time, to loosen to a batter. Add ground urad dal mixture to ground rice, then loosely cover and set aside in a warm place for 12 hours to ferment; it should increase slightly in volume and be foamy and creamy. If too thick, add enough water to form a pourable batter. If not cooking dosas immediately, chill batter until needed, then bring to room temperature before cooking.
For the potato filling, when ready to cook dosa, place potatoes in a large saucepan of salted water and bring to the boil over medium-high heat. Cook for 20-25 minutes until just tender. Drain and cool slightly, then cut into 2cm pieces.
Place garlic, ginger and chilli in a small bowl and stir to form a paste. Heat the oil in a large frypan over medium heat. Add mustard and cumin seeds, and cook for 1 minute or until fragrant. Add onion and curry leaves, and cook for 3-4 minutes until onion is softened and curry leaves are crisp. Add garlic, cook for 2 minutes, then add turmeric, spinach and chopped potato, and cook, stirring, for 2-3 minutes until coated and yellow. Stir in most of the coriander and remove from heat. Cover with a lid to keep warm.
Place a large frypan over medium-high heat. Brush pan with 1 tsp oil. Ladle in 1/2 cup batter or just enough to form a thin pancake, spreading out with bottom of ladle. Drizzle over a little oil and cook for 5-6 minutes until base is crisp (you only need to cook one side). Slide dosa onto a plate, then spoon in potato filling and fold over or roll up. Repeat with remaining batter and filling. Serve with chutney and remaining coriander leaves.
