‘Someone give this man an Aadhaar card’, say netizens impressed with New Zealand chef’s dosa making skills

Ingredients

Dosa batter

240g or 1¼ cups – Basmati rice
125g or ¾ cup – Urad dal (split black gram)
80g or ½ cup – Chana dal (split chickpeas)
20g (4 tsp) fenugreek seeds
1 tsp salt

Tomato chutney

3tbsp oil
1tsp black mustard seeds
1tbsp urad dal
1tsp cumin seeds
1 small red onion, diced
6 cloves garlic, peeled and crushed
1 thumb-sized piece ginger, peeled and sliced
2 small green chillies
12 curry leaves
4 tomatoes, diced
1½ tbsp tamarind paste
Salt, to taste

Aloo Masala (potato filling)

2tbsp oil
1 small red onion, diced
1tsp cumin seeds
3 cloves garlic, finely grated
8 curry leaves, sliced
2 small green chillies, sliced
14 cooked baby potatoes, lightly mashed
½ tsp – Ground turmeric
Salt, to taste

Method

*In a large bowl, combine the rice, urad dal, chana dal, and fenugreek seeds. Rinse under cold water twice, then cover with water and let soak at room temperature for four hours.
*Drain the soaked rice and lentils into a blender, adding half the soaking water. Blend until mostly smooth, aiming for a slightly gritty, fine texture. Transfer to a bowl, mix gently with your hand, then cover with a lid and a tea towel. Leave in a warm spot to ferment for 10 hours.

Are you getting the dosa right? (Source: Getty Images/Thinkstock)

Prep tomato chutney

*Heat the oil in a pot over medium-high heat. Add the mustard, cumin, and urad dal, toasting for 1–2 minutes until aromatic. Add the diced onion, ginger, garlic, green chillies, curry leaves, and a pinch of salt. Stir well and cook until the onions soften slightly.
*Stir in the tomatoes, tamarind paste, and about 200ml (¾ cup) of water. Cover and cook for 35–40 minutes, until the tomatoes, onions, and garlic break down entirely. Allow to cool slightly, then blend until smooth. Adjust seasoning if needed, and keep at room temperature until serving.

Make the Aloo Masala (potato filling)

*In a pan over medium-high heat, heat the oil and add the diced onion, cumin seeds, and garlic. Sauté for 2 minutes until fragrant, then add the curry leaves and sliced green chillies.
*Add the lightly mashed baby potatoes, turmeric, and salt. Mix well and set aside to cool to room temperature.

 

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Prep and cook the dosa

*Once the dosa batter has fermented, stir in the salt and mix again by hand. If the batter feels too thick, add a little water until it reaches the consistency of pouring cream.
*Preheat a large cast-iron pan over high heat for 5–6 minutes. Splash a little water on the pan; it should sizzle immediately. Pour a ladleful of batter onto the pan and spread it in a circular motion to create a thin, even layer.
*After 1–2 minutes, when the dosa begins to brown on the bottom, drizzle a small amount of oil around the edges. Place a portion of the aloo masala in the center, then fold three edges to form a triangle.
*Transfer to a plate and serve hot with the tomato chutney.

So, is Basmati rice—in place of regular parboiled and idli rice and chana dal—the secret to making crispy dosas?

Traditionally, the batter consists of a mix of idli and parboiled rice. However, Chef Hearden used a basmati recipe and chana dal, too.

When you opt for basmati rice in dosa, “you’re introducing a new elegance to a classic dish,” said MasterChef Shipra Khanna. “Good quality basmati rice lends a delicate, lighter appearance and a mild floral aroma that’s uniquely its own. The dosa becomes thinner and more refined in texture—crisp, yet somehow airier than the traditional version,” Khanna told indianexpress.com.

While you might lose a bit of that sturdy, toothsome quality from idli rice, “what you gain is a dosa that’s ethereal and aromatic. It’s a perfect twist for those who appreciate a softer crunch and a sophisticated finish,” described Khanna.

She shared that adding chana dal to the batter helps with a “subtle, nutty richness” in every bite. This earthy undertone plays so well against the light sourness of a well-fermented batter”. “Texturally, chana dal brings a fantastic crunch to the dosa’s edges, striking a balance between crispness and that ideal tender center. It’s a game-changer for anyone who loves their dosa with a bit more substance and colour,” said Khanna.