Rice and Lentil Potato Crepes

[Guest guest]

I make a lot of Indian food. I thought this dish was simply the best food I

have made all year. The only thing I can see that I might have done differently

than other people is I may have put more water in the crepe batter before I

cooked it. I would give this 4 + stars. I got this from Epicurious.

 

GB

 

Rice and Lentil Potato Crepes

 

For dosas

1 1/2 cups long-grain white rice (not converted; 10 oz)

3/4 cup urad dal (white split lentils; 5 oz)

1 1/2 cups plus 1/3 cup water

1 teaspoon salt

About 1/2 cup vegetable oil for cooking

 

For potato filling

1 1/2 lb Yukon Gold potatoes, all about the same size (4 medium)

1/4 cup vegetable oil

1 teaspoon black mustard seeds

8 fresh or thawed frozen curry leaves

1/2 teaspoon cumin seeds

1 medium onion, chopped

1 fresh green chile (such as Thai or serrano; 2 1/2 inches), minced, including

seeds

1/2 teaspoon turmeric

1 cup water

3/4 teaspoon salt

 

Special equipment: a well-seasoned 10-inch round cast-iron griddle or a 10-inch

nonstick heavy skillet

Accompaniment: bottled mango chutney

 

 

 

Make dosa batter:

Place rice and lentils in separate bowls. Fill each with water to cover by 2

inches and soak 4 hours.

 

Drain lentils in a sieve and purée in a food processor with 3/4 cup water until

light and fluffy, 3 to 5 minutes. Transfer to a large bowl. Drain rice in a

sieve and purée in food processor with 1/3 cup water until a gritty paste forms,

about 1 minute. (Rice paste will not be as smooth as lentil paste.) Stir rice

paste and 3/4 teaspoon salt into lentil paste.

 

Let mixture ferment, covered with plastic wrap, in a warm (about 80°F)

draft-free place until doubled in bulk, about 24 hours. (Mixture will be light

and foamy.) Stir in remaining 3/4 cup water and 1/4 teaspoon salt. Let batter

stand, covered, in a warm (about 80°F) draft-free place 2 1/2 hours.

 

Make filling while batter stands:

Combine potatoes with cold salted water to cover by 2 inches in a 2 1/2- to

3-quart saucepan and simmer, uncovered, until potatoes are just tender, 15 to 25

minutes. Drain potatoes in a colander. When cool enough to handle, peel potatoes

and cut into 1/2-inch cubes.

 

Heat oil in a 10- to 12-inch heavy skillet over moderately high heat until hot

but not smoking, then cook mustard seeds, partially covered with lid, until they

just begin to pop, 15 to 30 seconds. Add curry leaves and cumin and cook,

stirring, until cumin turns a shade darker, 10 to 15 seconds. Reduce heat to

moderately low, then add onion and cook, stirring occasionally, until softened

but not browned, 8 to 10 minutes. Stir in chile and turmeric and cook, stirring,

1 minute. Add potatoes, water, and salt and bring to a boil. Reduce heat to

moderately low, then simmer, covered, stirring occasionally and mashing potatoes

slightly, until sauce is thickened, 8 to 10 minutes. Discard curry leaves.

 

Cook dosas:

Put oven rack in middle position and preheat oven to 250°F.

 

Spread 1 teaspoon oil on griddle using a paper towel, then heat over moderate

heat until hot but not smoking. Dip a 1/3-cup dry measure into batter, scooping

gently to fill without deflating batter, and pour into center of griddle (scrape

out batter remaining in measure). Quickly spread batter with back of a small

spoon in a circular motion to thinly cover griddle. (Dosa may be lacy around

edge.) Drizzle edge and top of dosa with 1 teaspoon oil and cook until underside

is golden and crisp, 1 1/2 to 2 minutes. Turn dosa over with a metal spatula and

cook, pressing occasionally, until underside is pale golden, about 1 minute

more. (Adjust heat up or down if necessary to prevent overbrowning.) Transfer

dosa to a foil-lined large baking sheet and keep warm, loosely covered with

foil, in oven.

 

Make 9 to 11 more dosas in same manner, transferring as cooked to baking sheet

in 1 layer and separating additional layers of dosas with foil.

 

Assemble dosas:

Spread 1/3 cup hot potato filling in a line across middle of each dosa and

loosely fold dosa over filling in thirds like a letter.

 

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.

 

Makes 4 servings.

 

 

 

 

Gurubandhu

 

If you cannot see God in all,

You cannot see God at all.

 

Yogi Bhajan

 

 

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