Mindy’s Masala Dosa
Mindy Kaling (The Office) and Kamala Harris (The Oval Office) celebrate their shared South Indian heritage in this culinary collab.
With Mindy Kaling
Serves 6
Prep Time 10 Minutes
Cook Time 10 Minutes
Ingredients
For the Dosa Batter:
- 1 cup urad dal (split black gram)
- 2 cups rice (short-grain or medium-grain)
- ½ teaspoon fenugreek seeds (methi seeds)
- ½ teaspoon salt to taste
- Water, as needed
For the Potato Filling:
- 4 medium potatoes peeled and cubed
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- ½ teaspoon red chili powder adjust to taste
- ½ teaspoon garam masala optional
- 1 onion finely chopped
- 2 green chilies slit, to taste
- ½ teaspoon ginger minced
- 1/4 cup fresh cilantro chopped
- Salt to taste
- Juice of ½ lemon optional
Directions
Prepare the Dosa Batter:
- Rinse the rice and urad dal separately in water. Soak them in separate bowls with enough water to cover for at least 6 hours or overnight. Add fenugreek seeds to the urad dal soaking water.
- Drain the rice and urad dal. In a blender or wet grinder, grind them separately, adding water as needed to achieve a smooth batter. Combine the rice and dal pastes in a large bowl. Add salt and mix well.
- Cover the bowl and let it ferment in a warm place for 8-12 hours or overnight. The batter will rise and develop a slightly sour smell, indicating it’s properly fermented.
Prepare the Potato Filling:
- Boil the potatoes in water until tender. Drain and mash them.
- Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. When they start to pop, add onions and green chilies. Sauté until onions are translucent.
- Add turmeric powder, red chili powder, and garam masala. Stir for a minute, then add the mashed potatoes. Mix well and cook for another 5 minutes. Add salt to taste.
- Stir in chopped cilantro and lemon juice if using. Set the filling aside.
Make the Dosa:
- Heat a non-stick or cast-iron skillet over medium-high heat. Lightly grease it with a little oil or use a paper towel to spread a thin layer of oil.
- Pour a ladleful of dosa batter onto the hot skillet. Spread it in a circular motion to form a thin crepe. Drizzle a little oil around the edges.
- Cook until the dosa is golden brown and crispy on the bottom. You can flip it if you prefer a slightly crispier texture or leave it unflipped.
- Place a portion of the potato filling in the center of the dosa. Fold or roll the dosa over the filling.
Serve:
- Serve the masala dosa hot with coconut chutney, sambar (a lentil-based vegetable stew), and any other accompaniments of your choice.
