Masala Dosa

Ingredients

Rice

1 cup, washed

Urad dal (split black lentils)

1/4 cup, washed

Fenugreek seeds

1/2 teaspoon, washed

Salt

to taste

Vegetable oil

for cooking

Mustard seeds

1 teaspoon

Curry leaves

8-10 leaves

Onion

1 medium, chopped

Green chilies

2, finely chopped

Ginger

1-inch piece, grated

Turmeric powder

1/2 teaspoon

Potatoes

2 medium, boiled and mashed

Instructions

1. Wash the rice, urad dal, and fenugreek seeds thoroughly. Soak them in water for 6-8 hours or overnight.
2. Drain the soaked ingredients and grind them in a blender with enough water to create a smooth batter. The batter should be thick yet pourable.
3. Transfer the batter to a large bowl, cover it with a cloth, and let it ferment in a warm place for 6-8 hours or overnight until it doubles in size and has a pleasant sour aroma.
4. In a pan, heat 1 tablespoon of oil over medium heat. Add mustard seeds and allow them to splutter.
5. Add curry leaves, chopped onion, green chilies, and grated ginger. Sauté until the onions turn golden brown and fragrant.
6. Stir in turmeric powder and the mashed potatoes. Mix well and cook for an additional 2-3 minutes. Season with salt to taste. Set aside the filling.
7. Heat a non-stick dosa tawa or griddle over medium heat. Pour a ladleful of the fermented batter onto the center of the tawa and spread it in a circular motion to create a thin dosa.
8. Drizzle some vegetable oil around the edges of the dosa. Cook until the bottom side turns golden brown and crispy.
9. Gently flip the dosa and cook the other side for about a minute.
10. Place a portion of the potato filling in the center of the dosa and fold it into a half-moon shape. Serve hot with coconut chutney and sambar.