Mindy’s Masala Dosa

Mindy Kaling (The Office) and Kamala Harris (The Oval Office) celebrate their shared South Indian heritage in this culinary collab.

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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

Preparation

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.

Credit

Recipe inspired by Mindy Kaling

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