Dosas

Ingredients

• Salt (to taste)
• Vegetable oil (2 tablespoons)
• Curry leaves (10 leaves)
• Mustard seeds (1/2 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Ginger (1-inch piece, grated)
• Green chilies (2, finely chopped)
• Onion (1 large, finely chopped)
• Potatoes (4 medium, boiled and mashed)
• Fenugreek seeds (1/2 teaspoon)
• Urad dal (split black lentils) (1 cup)
• Rice (2 cups)

Instructions

1. Wash the rice, urad dal, and fenugreek seeds. Soak them in water for 6-8 hours or overnight.
2. Drain the soaked rice, dal, and fenugreek seeds. Grind them together in a blender to make a smooth batter. Add water as needed.
3. Transfer the batter to a large bowl, cover it, and let it ferment for 6-8 hours or overnight.
4. In a pan, heat 1 tablespoon of oil. Add mustard seeds and let them splutter.
5. Add curry leaves, chopped onion, green chilies, and grated ginger. Sauté until the onions turn golden brown.
6. Add turmeric powder and mashed potatoes. Mix well and cook for 2-3 minutes. Add salt to taste.
7. Heat a non-stick dosa tawa or griddle. Pour a ladleful of the fermented batter onto the center of the tawa and spread it in a circular motion to make a thin dosa.
8. Drizzle some oil around the edges of the dosa. Cook until the bottom side turns golden brown.
9. Flip the dosa and cook the other side for a minute.
10. Place a portion of the potato filling in the center of the dosa and fold it into a half-moon shape.
11. Serve hot with coconut chutney and sambar.