Stuffed Masala Dosa Recipe
For Pancake Day this year, try something different with the much-loved Indian Street Food: Masala Dosa. This stuffed thin pancake will transport you to South India in the very first bite, and by using Kohinoor’s Pav Bhaji, you won’t even have to cook the filling!
190g Kohinoor’s Gold Basmati Rice
50g split urad lentils
1 tbsp chana dal
1 tbsp fenugreek seeds
1 Kohinoor Pav Bhaji
- Wash the rice, lentils, chana dal, and fenugreek seeds 4 times and drain. Leave to soak in a cold water overnight.
- Drain the ingredients, but keep the water aside.
- Put the soaked ingredients into a food processor and blitz until it forms a smooth paste. If it looks grainy, add a little of the water.
- The paste should be thick enough to coat a back of a spoon. Put back into a bowl and leave overnight to ferment in a warm place.
- The next day, the batter should have doubled and look bubbly.
- Gently stir and add a little water if required to make it a pourable consistency.
- Heat the Kohinoor Pav Bhaji in the microwave for two minutes and stir.
- Heat a non-stick frying pan on a low-medium heat and drizzle over some oil. Use kitchen roll to wipe off any excess oil.
- Pour a ladle of the batter in the middle of the pan, using the bottom of the ladle in a circular motion to spread it thinly across the whole pan.
- Drizzle a few drops of oil on the dosa and increase the heat to high.
- When the masala dosa turns golden and the edges start to lift, add a spoonful of Pav Bhaji.
- When the bottom of the dosa is golden and crisp, use a spatular to loosen the edges and roll it up over the filling and take off the heat.
- Continue to cook the masala dosas until the batter is used up, remembering to turn the heat back to medium every time.
Top Tip: If your frying pan is getting too hot, sprinkle a little water on to reduce the heat, but remember to wipe away the excess.
Kohinoor Gold Basmati Rice
Each pack of Kohinoor Gold Basmati Rice contains specially selected longer grains that have been nurtured by the snow-fed waters of the Himalayas
Kohinoor Pav Bhaji
This dish is a Mumbai street-food staple. Originating on the city’s Chowpatty Beach, its popularity grew as people fell in love with it’s subtly spiced mix of mashed potato and vegetables.