Hey everyone! I recently took a cooking class in Varkala at Jairam Cafe and learned how to cook 6 dishes from South India and 3 dishes from North India. The chef, Dilip, took us through each step of his recipes and we got to enjoy the feast after.

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Masala Dosa Filling

Ingredients

• 3 tablespoons oil
• 1 teaspoon mustard
• 1 tablespoon curry leaves
• 1/2 cup chopped carrots
• 1 cup diced onions
• 2 cups mashed potatoes
• 1/4 cup water
• 1 tablespoon turmeric powder
• 2 green chilis (optional)

Directions

1. Add oil to the wok, heat until simmering
2. Temper mustard and curry leaves for 1 minute
3. Add carrots and onion to wok, saute for 5 minutes
4. Add water, turmeric powder, green chilis, and salt, stirfry for 3 minutes
5. Take off heat and set aside

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Masala Dosa Batter

Ingredients

• 1 kg white rice
• 400 g white urad dal
• Water
• Salt to taste

Directions

• Soak rice and urad dal in a bowl covered with water for 6 hours
• Strain and add rice and urad dal to a food processor
• Process and slowly add water until consistancy is like a crepe batter
• Add salt to taste
• Cover and let it sit out overnight to ferment

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The Complete Masala Dosa

1. Heat up the skillet and evenly distribute oil so that the skillet is lightly greased
2. Take a ladle full of the batter and slowly pour it into the middle
3. Now slowly use the bottom of the ladle to gently move the batter towards the outer edges of the skillet in a circular motion
4. Once you have a crepe-like shape and the batter looks almost cooked through, add 1 cup of the filling and drizzle 1 tablespoon of oil over the entire dosa
5. Use a spatula and flip one half of the dosa over onto the other half, making a half-moon shape
6. Flip the dosa onto the other side, cook for 1 minute, and take off heat
7. Enjoy!