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 the same amount of time.

2. 2

   Drain the soaked rice and dal. Grind the urad dal to a smooth batter, adding water as needed. Similarly, grind the rice and fenugreek seeds to a smooth batter. Mix both batters together in a large bowl, cover, and let it ferment overnight or for 8-12 hours in a warm place.

3. 3

   Once fermented, add salt to the batter and mix well.

4. 4

   Heat 1 tablespoon of vegetable oil in a pan. Add mustard seeds and let them splutter. Add chopped onion and green chili, sauté until the onion turns translucent. Add turmeric powder and boiled potatoes, mix well, and cook for a few minutes. Season with salt to taste. Set aside the potato filling.

5. 5

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

6. 6

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

7. 7

   Place a portion of the potato filling on one side of the dosa and fold it over.

8. 8

   Serve hot with coconut chutney and sambar.