Masala Dosa

Instructions

1. 1

   Soak and Grind: Soak the rice, urad dal, and fenugreek seeds in separate bowls with water for at least 6 hours. Drain. Grind the dal to a fluffy, smooth paste, and the rice to a slightly gritty paste.

2. 2

   Ferment the Batter: Mix the rice and dal batters together with 1 tsp of salt. Cover and place in a warm area to ferment for 8-12 hours until the batter has risen and is bubbly and airy.

3. 3

   Prepare Potato Filling (Aloo Masala): Heat 2 tbsp oil in a pan. Splutter 1 tsp mustard seeds and 1 tbsp chana dal. Add sliced onions, green chilies, and curry leaves. Sauté until onions are translucent.

4. 4

   Finish the Filling: Stir in 1/2 tsp turmeric and salt. Add the mashed potatoes and mix thoroughly. Turn off the heat and garnish with fresh cilantro.

5. 5

   Make the Dosa: Heat a cast-iron tawa (griddle) over medium-high heat. Lightly oil it, then wipe off excess. Pour a ladle of fermented batter in the center and quickly spread it outward in a circular motion to form a thin, large crepe.

6. 6

   Cook and Stuff: Drizzle a little ghee or oil around the edges. Cook until the bottom is crispy and golden brown. Place a generous scoop of the potato filling in the center, fold the dosa over it, and serve hot with sambhar and coconut chutney.