Mysore Masala Dosa

Instructions

1. 1

   Rinse the rice, urad dal, chana dal, and fenugreek seeds together. Soak them in water for 4-6 hours.

2. 2

   Rinse the poha and soak it for 30 minutes before grinding.

3. 3

   Drain the soaked ingredients and grind them with poha to a smooth batter, adding water as needed. The batter should be of pouring consistency.

4. 4

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

5. 5

   Heat oil in a pan. Add mustard seeds and let them splutter.

6. 6

   Add chopped onions and green chilies. Sauté until the onions turn translucent.

7. 7

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

8. 8

   Add the mashed potatoes and mix everything thoroughly. Cook for a few minutes and then add chopped coriander leaves. Set aside.

9. 9

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

10. 10

    Drizzle some oil around the edges and cook until the dosa turns golden brown and crispy.

11. 11

    Spread a portion of the potato filling on one half of the dosa and fold it over.

12. 12

    Serve hot with coconut chutney and sambar.