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Masala Dosa with Sambar and Coconut Chutney

Chef Peter Bastian,
Taste of Sri Lanka

Chef Peter buys exotic ingredients like sambar powder and tamarind pulp at Dino’s Grocery Mart, 460 Notre Dame Ave.

Masala Dosa
1 cup urudu (white) dhal
4 cups basmati rice
oil for frying

Potato Filling
5 medium red potatoes, boiled and peeled
1/2 large onion, chopped
3 fresh curry leaves
1/2 tsp cumin seeds
1/2 cup coconut milk
1 tsp crushed chiles
1/2 tsp turmeric powder
oil for frying

4 cups mixed vegetables
1 cup maisoor (red) dhal
1/2 cup chopped onion
1 cup coconut milk
1/2 tsp turmeric powder
1/2 pkg tamarind pulp
3 Tbsp sambar powder

Coconut Chutney
1 fresh coconut
1 Tbsp crushed chiles
3 fresh curry leaves
6 garlic cloves, chopped
juice of half a lime

Masala Dosa
1. Soak dhal and rice overnight and drain.
2. In a food processor, blend dhal, rice and 4 cups of water until smooth. Season with salt to taste.
3. In a large frying pan over high heat, coat with oil and pour in the batter to create a thin pancake. Cook until golden brown (approx. 2 mins).

Potato Filling
1. Break potatoes into small pieces.
2. In frying pan with oil, heat curry leaves, cumin, onions and chiles. Add potatoes, heat through.
3. Add coconut milk and turmeric. Season with salt
4. Fill dosa with potatoes and roll.

1. Soak dhal for 1 hr and drain.
2. In a pot, mix tamarind with 6 cups water and bring to a boil.
3. Add vegetables and onion, and cook until soft.
4. Add dhal, turmeric, sambar powder and coconut milk. Simmer until dhal is cooked (approx 10 mins). Coconut Chutney
1. Break coconut open and remove flesh using a knife. Grind in a food processor.
2. Add remaining ingredients and blend until smooth.

Yield 12 servings

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