Masala Dosas
With its fermented dough whirled into a crêpe-like exterior and its rich filling of curried potato, this classic Indian dish achieves a unique balance. The urad dal, black mustard seeds, and curry leaves are available at kalustyans.com.
Cooks' notes:
· Batter, after fermenting (24 hours) and standing (2 1/2 hours), can be chilled up to 24 hours more. Let stand at room temperature 30 minutes and gently stir to combine before cooking. · Dosas, without filling, can be cooked up to 1 hour ahead and kept, covered with foil, at room temperature. Reheat dosas in a 350°F oven between layers of foil until warm, about 10 minutes. · Filling can be made 1 day ahead and chilled, covered. Reheat, adding water to loosen filling if necessary.
