Masala Dosa

Instructions

1. 1

   Rinse the rice and urad dal together under cold water until the water runs clear. Soak them with fenugreek seeds in water for at least 4 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.

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.

5. 5

   Add chopped onion and green chili to the pan. Sauté until the onion turns translucent.

6. 6

   Add turmeric powder and mashed potatoes to the pan. Mix well and cook for 2-3 minutes. Add salt to taste and set the filling aside.

7. 7

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

8. 8

   Drizzle a little oil around the edges and cook until the dosa turns golden brown.

9. 9

   Place a portion of the potato filling in the center of the dosa and fold it over.

10. 10

    Serve hot with chutney and sambar.