Classic Masala Dosa

Instructions

1. 1

   Rinse the rice and urad dal separately in water until the water runs clear. Soak the rice and fenugreek seeds together in water for at least 4 hours. Soak the urad dal separately for 4 hours as well.

2. 2

   Drain the soaked rice and urad dal. Grind the urad dal to a smooth batter, adding water as needed. Transfer to a large bowl.

3. 3

   Grind the rice and fenugreek seeds to a smooth batter, adding water as needed. Mix both batters together in the large bowl. Add salt to taste and mix well.

4. 4

   Cover the bowl and let the batter ferment overnight or for about 8-12 hours in a warm place.

5. 5

   Boil the potatoes until tender, peel, and mash them. Set aside.

6. 6

   Heat 1 tablespoon of vegetable oil in a pan. Add mustard seeds and let them splutter. Add curry leaves, chopped onion, and green chili. Sauté until the onion turns translucent.

7. 7

   Add turmeric powder and mashed potatoes to the pan. Mix well and cook for a few minutes. Add salt to taste. Set the potato filling aside.

8. 8

   Heat a non-stick pan or dosa tawa over medium heat. Grease it lightly with oil.

9. 9

   Pour a ladleful of dosa batter onto the center of the pan and spread it in a circular motion to form a thin dosa.

10. 10

    Drizzle a little oil around the edges of the dosa. Cook until the edges start to lift and the bottom turns golden brown.

11. 11

    Place a portion of the potato filling in the center of the dosa. Fold the dosa over the filling.

12. 12

    Serve the masala dosa hot with coconut chutney and sambar.