So what is a dosa? Crispy masala dosa is one of the most popular dishes of South India. Dosu eat, usually for Breakfast because it is rich in protein and carbohydrates. Along with boiled rice, steamed vegetables and fish it is considered one of the main components of food in the South of the country. In any restaurant, cafe or roadside stalls, Indian fast food dosa - an indispensable item. There are many variants of dosas. Let's start with the fact that its main ingredient is rice and peas, which make the dough. It is a crispy pancake the size of a large plate, thin as paper, like lace. Served with various sauces: chutney, easy, flavorful soup with sambar and also with different vegetable fillings – there is a space for imagination. The most popular is the masala dosa. The combination of crispy pancake in spicy potatoes with spices, which is put into a folded in half dosa, fresh coconut chutney – all of this is really worth a try. Welcome to the Indian "pancakes"! Immediately stipulate the sequence of preparation: 1) Prepare the dough (this will take You a little less than a day) 2) Before you start making dosas, prepare the chutney. Before use it should stand for 2 hours. 3) Prepare the filling. This must be done directly before baking because the potatoes should be warm. 4) the cakes.

The DOUGH: half Cup of rice and half a Cup of peas to soak in a separate dish for 3-4 hours. When they swell, drain the water and rinse. Then grind them separately in a blender. To make it easier to grind them, you can add a little water. The result is a homogeneous paste.

To connect milled rice with peas in a bowl, dilute with water to liquid sour cream (as for crepes), add salt, sugar, and leave overnight so that the dough is fermented.

The result should be a batter with bubbles.

Before you start making dosas, You will need to cook the chutney and the stuffing. CHUTNEY: Grind the coconut on a grater.

Add the cilantro, ginger, a little garlic, a little water and grind it all in a blender until smooth. If You don't have coconut, can I use shredded coconut, but then add water and coconut milk. It turns out such a dense mass of a joyful green.

Now we need the curry leaves and mustard seeds.

Here are the twigs curry leaves. Incidentally, they are irrelevant to all of the known mixture of spices curry. Of course, they are very hard to find in the store, but I was lucky – I have this shrub growing in the yard.

Pour 1 tsp oil in a pan, fry mustard seeds and curry leaves on medium heat for a minute after the seeds begin to crackle and burst.

To fill this coconut chutney. Add sugar, salt and lemon to taste. Reveal a secret: I prefer coconut chutney not with water, but with simple yogurt. Then don't add lemon. And the consistency is more uniform.

FILLING: Boil the potatoes. Mash it fairly large chunks. This should not be a puree.

Heat oil in a pan and add mustard seeds. When they begin to pop and splutter, add chopped onion, curry leaves and turmeric. For those who want the variant with a small amount of green Chile. Fry for 5-10 minutes until cooked onions.

Season with salt, add a little water and mix well. The result is a very beautiful and fragrant onions.

Then add mashed potatoes, chopped coriander and mix well. The pan remove from heat. The stuffing is ready.

Then take a pan with non-stick coating. Ideally, the diameter of dosas 30-35 cm, But this is the master class. I took the smaller pan, to make it easier to handle the dough. Put the pan on medium heat, add just a few drops of oil and RUB it over the entire surface of the pan. Oil should not be much. This step is repeated every time when baking a regular dosas. Sprinkle with hands on the pan a little water. To wait until it will spit and evaporate. This will ensure a fine distribution of the test and ensure that the dosa will not break due to perekalennoe pans. This step is also repeated for each dosas. The number of filled test depends on the diameter of the pan. I got about a quarter Cup or a small ladle incomplete. The dough gently pour into the middle of the pan. And immediately spoon or conveniently in a circular motion to spread the dough on the pan, forming a pancake. Don't worry if small holes are formed in the process of distribution test. This is normal. The thinner the dosa, the more high-class chef.

The process of distributing the dough on the pan I take a picture failed, because to wield a spoon, hold the pan and at the same time taking pictures somewhat difficult. But the result I captured.

Grease the surface of the dosas and the edges (I did this with a silicone brush). After 1-2 minutes You will see that the more subtle areas of dosas turn brown. This is an indicator that the dosa turns crispy and almost ready. Remove the dosa from the pan, put the filling in the center of the potatoes and fold it in half. Serve with coconut chutney. Bon appetit!