Open Dosa

1. 1

   Step 1

   • a.Prepare the Dosa Batter (Requires 6 hours soaking + 8-12 hours fermentation)
   • b.Rinse the dosa rice and urad dal separately 3-4 times until the water runs clear. In a large bowl, combine the rinsed rice, urad dal, and fenugreek seeds. Add enough water to cover by at least 2 inches and let it soak for 6 hours.
   • c.In a separate small bowl, rinse the poha and soak it in just enough water to cover for 15 minutes before you start grinding.
   • d.Drain the soaking water from the rice and dal mixture. Transfer to a high-speed blender or wet grinder. Add the soaked and drained poha.
   • e.Grind the mixture to a smooth, fine batter, adding about 1 to 1.5 cups of cold water gradually. The batter should be thick but pourable, slightly thicker than regular dosa batter.
   • f.Transfer the batter to a large, non-reactive container (like stainless steel or glass). Ensure the container is only half-full to allow room for fermentation. Cover with a lid (not airtight) and let it ferment in a warm, dark place for 8 to 12 hours, or until it has risen, looks bubbly, and has a pleasant sour aroma.
2. 2

   Step 2

   • a.Prepare the Potato Masala (Aloo Bhaji)
   • b.Heat 2 tbsp of vegetable oil in a kadai or pan over medium heat. Once hot, add the mustard seeds and let them splutter.
   • c.Add the chana dal and sauté for about 30-45 seconds until it turns light golden. Be careful not to burn it.
   • d.Add the curry leaves, hing, chopped green chillies, and grated ginger. Sauté for another 30 seconds until fragrant.
   • e.Add the finely chopped onions and cook until they become soft and translucent, which should take about 5-6 minutes.
   • f.Stir in the turmeric powder and 1 tsp of salt. Mix well.
   • g.Add the coarsely mashed potatoes to the pan. Mix everything gently, breaking up any large potato chunks, until the potatoes are well-coated with the spices. Cook for 2-3 minutes.
   • h.Turn off the heat. Stir in the fresh lemon juice and chopped coriander leaves. Set the potato masala aside.
3. 3

   Step 3

   • a.Assemble and Cook the Open Dosa
   • b.Once the batter is fermented, add 0.5 tsp of salt and stir it gently. Do not overmix, as this will deflate the air pockets.
   • c.Heat a non-stick tawa or a well-seasoned cast-iron griddle over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
   • d.Grease the tawa lightly with ghee or oil. Pour a large ladleful of batter (about 1/2 cup) onto the center. Spread it gently in a circular motion to form a thick dosa, about 6-7 inches in diameter. Do not make it thin like a regular dosa.
   • e.Drizzle about 1 tsp of ghee around the edges and a little on top. Cover with a lid and cook on low-medium heat for 2-3 minutes. The steam helps cook the top surface, making it soft and spongy.
   • f.Uncover the dosa. The top should be cooked and no longer liquid. Sprinkle 1 tbsp of chutney powder evenly over the entire surface.
   • g.Spoon a generous amount (about 1/4 of the mixture) of the potato masala and spread it evenly over the dosa, leaving a small border around the edge.
   • h.Place a dollop of butter (about 1 tbsp) on top of the masala.
   • i.Continue to cook for another 1-2 minutes, uncovered, until the base is golden brown and crisp. Do not flip or fold the dosa.
   • j.Carefully slide the open dosa onto a serving plate. Repeat the process with the remaining batter and masala.
4. 4

   Step 4

   • a.Serve Hot
   • b.Serve the Open Dosa immediately while it's hot and fresh. It is a complete meal on its own but can be accompanied by coconut chutney or sambar.

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