Classic Masala Dosa

Instructions

1. 1

   Rinse the rice, urad dal, and chana dal thoroughly. Soak them together with fenugreek seeds in water for at least 4-6 hours or overnight.

2. 2

   Drain the soaked mixture and blend it into a smooth batter, adding water as needed. The batter should be of pouring consistency. Let it ferment in a warm place for 8-12 hours or overnight.

3. 3

   Boil the potatoes until tender. Peel and mash them. Set aside.

4. 4

   Heat oil in a pan. Add mustard seeds and let them splutter. Add finely chopped onion and green chili. Sauté until the onion turns golden brown.

5. 5

   Add turmeric powder, red chili powder, and salt. Mix well.

6. 6

   Add the mashed potatoes and chopped cilantro. Mix everything well and cook for a few minutes. Set the potato filling aside.

7. 7

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

8. 8

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

9. 9

   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.