Prawn Masala Dosa

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.