Prawn Masala Dosa with Vegetable Sambar

Instructions

1. 1

   Prepare the Dosa Batter (Requires overnight fermentation)

   • Rinse the idli rice and urad dal separately until the water runs clear. In a large bowl, combine the rice, urad dal, and fenugreek seeds. Cover with plenty of water and let them soak for at least 6-8 hours.
   • Drain the soaked mixture completely. Transfer to a high-speed blender or wet grinder. Add about 1 cup of fresh water and grind to a smooth, flowing batter. Add more water, a tablespoon at a time, only if needed to achieve a pancake-batter-like consistency.
   • Pour the batter into a large container (it will double in volume). Add 1 tsp of salt and mix well with your clean hands for a minute; this helps initiate fermentation.
   • Cover the container with a lid (not airtight) and place it in a warm, dark place to ferment for 8-12 hours, or overnight. The batter is ready when it has risen, looks bubbly, and has a pleasant sour aroma.
2. 2

   Make the Prawn Masala Filling

   • Heat 3 tbsp of vegetable oil in a pan or kadai over medium heat. Add the mustard seeds and allow them to splutter, which should take about 30 seconds.
   • Add the curry leaves and finely chopped onions. Sauté for 4-5 minutes until the onions turn soft and translucent.
   • Stir in the ginger-garlic paste and slit green chillies. Cook for 1 minute until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they break down and become mushy.
   • Add the spice powders: turmeric, red chilli, and coriander powder. Sauté for 1-2 minutes until the spices are fragrant and the oil begins to separate from the masala.
   • Add the cleaned prawns and 0.5 tsp of salt. Mix well to coat the prawns evenly with the masala. Cook for 4-6 minutes, stirring frequently, until the prawns turn pink and curl up. Be careful not to overcook them.
   • Turn off the heat. Stir in the garam masala, fresh lemon juice, and chopped coriander leaves. Set the filling aside.
3. 3

   Cook and Assemble the Dosas

   • Gently stir the fermented batter. Do not overmix. If it's too thick, add a tablespoon or two of water to reach a pourable consistency.
   • Heat a non-stick or cast-iron tawa (griddle) over medium-high heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately. Wipe the tawa with a damp cloth or a slice of onion to season it.
   • Pour a ladleful (about 1/2 cup) of batter onto the center of the hot tawa. Using the back of the ladle, quickly spread the batter in a continuous circular motion, moving from the center outwards to form a thin, even circle.
   • Drizzle about 1/2 tsp of ghee or oil around the edges and on top of the dosa.
   • Cook for 1-2 minutes, or until the bottom surface turns golden brown and crisp, and the edges start to lift from the tawa.
   • Spoon 2-3 tablespoons of the prepared prawn masala onto one half of the dosa.
   • Carefully fold the other half over the filling. Press down gently with a spatula and cook for another 30 seconds.
   • Slide the Prawn Masala Dosa onto a plate and repeat the process with the remaining batter and filling.
4. 4

   Serve Immediately

   • Serve the Prawn Masala Dosas hot and fresh, accompanied by coconut chutney and sambar for a complete South Indian meal.