1 kgsebago potatoes, coarsely chopped50 gmghee, plus extra, melted, for brushing4golden shallots, thinly sliced2long green chillies, thinly sliced1garlic clove, finely chopped2 tspbrown mustard seeds2 sprigscurry leaves8eggsTo serve:finely grated fresh coconut, coriander sprigs and lime wedgesDosa220 gm (1½ cups)basmati rice, rinsed100 gm (½ cup) chana dhal (see note), rinsed1 tspfenugreek seeds
For dosa, place rice and lentils in a bowl and add cold water to cover by 5cm. Soak overnight, drain, then process to a slightly grainy paste in a food processor, adding 60ml water as you go. Place in a bowl and whisk in enough water until batter thickly coats the back of a spoon, then add fenugreek seeds. Season to taste with sea salt, cover and set aside at room temperature to ferment (10-12 hours; small bubbles will develop on surface). Batter will keep refrigerated for 8 days.
Place potato in a saucepan, cover with cold salted water, bring to the simmer over high heat and cook until tender (15-20 minutes). Drain and set aside. Heat ghee in a large frying pan over medium-high heat, add shallot, chilli and garlic and stir occasionally until caramelised (5-6 minutes). Add mustard seeds and curry leaves, cook until fragrant (1 minute), then add potato, stir occasionally until golden (5-6 minutes) and season to taste. Keep warm.
Heat a frying pan over medium-high heat and brush with ghee. Add 80ml dosa batter and spread with the base of a ladle to form a thin pancake. Drizzle with a little more ghee and cook until almost set on top (1-2 minutes), then turn, cook until set (1 minute), transfer to a plate and repeat with remaining batter.
Heat a little ghee in a separate frying pan over medium heat and fry eggs in batches until cooked to your liking. Serve dosa topped with potato curry, eggs, coconut and coriander and with lime wedges on the side.
Note Chana dhal are split yellow lentils available from select Indian grocers.
This recipe is from the April 2013 issue of Australian Gourmet Traveller.