Classic Masala Dosa

Instructions

1. 1

   Rinse the rice and urad dal separately in water until the water runs clear. Soak the rice with fenugreek seeds in water for 4-5 hours. Soak the urad dal separately for the same amount of time.

2. 2

   Drain the soaked urad dal and grind it to a smooth batter, adding water as needed. Transfer to a large bowl.

3. 3

   Drain the soaked rice and fenugreek seeds and grind them to a smooth batter, adding water as needed. Combine with the urad dal batter.

4. 4

   Mix the batters well, cover, and let it ferment overnight or for 8-12 hours in a warm place.

5. 5

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

6. 6

   Heat 1 tablespoon of vegetable oil in a pan. Add mustard seeds and let them splutter. Add curry leaves, chopped green chilies, and sliced onion. Sauté until the onion turns translucent.

7. 7

   Add turmeric powder and mashed potatoes to the pan. Mix well and add salt to taste. Cook for a few minutes and set aside.

8. 8

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

9. 9

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

10. 10

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

11. 11

    Serve hot with coconut chutney and sambar.