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. Grind the rice and fenugreek seeds to a slightly coarse batter. Mix both batters together, add salt, and let it ferment overnight or for 8-12 hours.

3. 3

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

4. 4

   Heat 1 tablespoon of vegetable oil in a pan. Add mustard seeds and let them splutter. Add chopped onion and sauté until translucent. Add turmeric powder, chopped green chilies, and mashed potatoes. Mix well and cook for a few minutes. Add salt to taste and set the filling aside.

5. 5

   Heat a non-stick pan or dosa tawa on medium heat. Pour a ladleful of dosa batter onto the center of the pan and spread it in a circular motion to form a thin dosa.

6. 6

   Drizzle a little vegetable oil around the edges of the dosa. Cook until the base is golden brown and crisp.

7. 7

   Place a portion of the potato filling in the center of the dosa. Fold the dosa over the filling and serve hot with chutney and sambar.