Keralan Indian · India

Cumin and Coriander Classic Keralan Masala Dosa

Name: Cumin and Coriander Classic Keralan Masala Dosa
Total time: 182 min
Yield: 4 servings
Cuisine: Keralan Indian
Ingredients: 1 cup raw rice; 1/2 cup urad dal (black gram); 1/2 tsp fenugreek seeds; 1/2 tsp turmeric; Salt to taste; Water as needed; 2 medium potatoes, diced; 1 onion, finely chopped; 1 green chili, slit; 1/2 tsp cumin seeds; 1/2 tsp mustard seeds; 1/2 tsp curry leaves; 1/2 tsp ghee; 1 tsp cumin seeds; 1 tsp coriander seeds

Enhance the masala with earthy cumin and warm coriander for depth.

182 minutes4 servings

Method

Toast cumin and coriander seeds and add to the masala during cooking.
Soak rice, urad dal, and fenugreek seeds in water for 6-8 hours.
Grind the soaked mixture into a smooth batter, adding water as needed. Stir in turmeric and let it ferment for 8-12 hours.
In a pan, heat ghee and sauté cumin seeds, mustard seeds, and curry leaves until fragrant.
Add onions, green chili, and potatoes. Cook until tender, then season with salt.

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