by
Paul
BenhaimPrepare the night before, and make sure you follow this recipe
exactly.
Measure flour and salt into a mixing bowl with lid. Add water until
consistency of a thin pancake batter. Cover and leave overnight at
room temperature. Add oil to a non-stick frying pan and heat. Pour
in 1/4 cup batter and with the back of a large rounded spoon,
gently spread the batter out from the centre in a spiral. This takes
practise, and you should end up with a dosa approximately 6" in
diameter. When you have mastered this you can try the 20"
versions traditionally made in India. When the dosa starts to
bubble on top and get brown underneath, flip like a regular
pancake. Let other side brown and keep warm for serving with
filling.
Masala Potato Filling:
2 potatoes, cubed into 1/2" pieces
1 medium parsnip, cubed into 1/2" pieces
1/2 bunch spinach, washed and chopped into 1" slices
1/4 onion, finely chopped
2 tbsp ghee
1 tbsp hulled hemp seeds
1 tsp cumin seeds
1/4 tsp black mustard seeds
1/8 tsp asafoetida