Dosas are by far one of the most popular South Indian dishes in the world. You’ll find them in every conceivable corner of India and even in Michelin-star restaurants around the globe. It seems like food content creator Andy Hearnden – known on social media by his handle @andycooks – has also caught the dosa bug.The New Zealand native has been cooking since the age of three and started his career in cooking in his teens. Food has always been a passion for Andy and after cooking in restaurants across the world, he’s known best for building his own brand and cooking for friends and family. In his daily kitchen adventures, he explores a wealth of cuisines from around the world but Indian dishes are a common sight on his roster and in a recent viral video, he whipped up a stunning dosa from scratch paired with aloo masala and a tomato chutney.Also Read:
History Of The DosaThe origin of dosa is debated, with some tracing it back to 5th-century Udipi, Karnataka, while others place its roots in the 1st-century Tamizh region. The first known reference appears in 1054 AD in Tamil literature by Chalukya King Somesvara III, who also included a recipe in his 12th-century Sanskrit text, Manasollasa. The term "dosaka" appears in this text, marking its historical significance. Today, dosa is widely popular across India, especially in South Indian eateries often featuring "Udupi" in their names, where it's enjoyed as a breakfast or snack.Andy’s version pays homage to the classic masala dosa, perfectly crispy and golden. To recreate it at home, here’s a simplified version of his signature recipe to try out for your next breakfast.
Andy Hearnden's Masala Dosa Recipe
Dosa Batter
- 240g (1¼ cups) basmati rice
- 125g (¾ cup) urad dal (split black gram)
- 80g (½ cup) chana dal (split chickpeas)
- 20g (4 tsp) fenugreek seeds
- 1 tsp salt
Tomato Chutney
- 3 tbsp oil
- 1 tsp black mustard seeds
- 1 tbsp urad dal
- 1 tsp cumin seeds
- 1 small red onion, diced
- 6 cloves garlic, peeled and crushed
- 1 thumb-sized piece of 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)
- 2 tbsp oil
- 1 small red onion, diced
- 1 tsp 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 240g rice, 125g urad dal, 80g chana dal, and 20g fenugreek seeds. Rinse twice under cold water.
- Cover with water and soak at room temperature for 4 hours.
- Drain and transfer the soaked rice and dal mixture to a blender, adding half of the soaking water. Blend until mostly smooth with a slightly gritty texture.
- Pour into a bowl, mix gently by hand, then cover with a lid and tea towel. Leave in a warm place to ferment for 10 hours.
- In a pot over medium-high heat, heat 3 tbsp oil. Add 1 tsp mustard seeds, 1 tsp cumin seeds, and 1 tbsp urad dal. Toast for 1-2 minutes until fragrant.
- Add the diced onion, ginger, garlic, chillies, curry leaves, and a pinch of salt. Stir and cook until the onions soften slightly.
- Stir in the tomatoes, 1½ tbsp tamarind paste, and 200ml (¾ cup) water. Cover and cook for 35-40 minutes until softened.
- Allow to cool slightly, blend until smooth, and adjust seasoning. Keep at room temperature.
- In a pan over medium-high heat, heat 2 tbsp oil. Add the diced onion, 1 tsp cumin seeds, and garlic. Sauté for 2 minutes until fragrant.
- Add curry leaves, sliced chillies, mashed baby potatoes, ½ tsp turmeric, and salt. Mix well and set aside to cool.
- Once fermented, stir salt into the dosa batter. Adjust consistency with water until it resembles pouring cream.
- Preheat a cast-iron pan over high heat for 5-6 minutes. Sprinkle water on the pan to check readiness—it should sizzle immediately.
- Pour a ladleful of batter onto the pan, spreading it in a circular motion to form a thin layer.
- Cook for 1-2 minutes until the bottom browns slightly, then drizzle oil around the edges. Place a portion of aloo masala in the centre and fold three edges to form a triangle.
- Serve hot with tomato chutney.
