Authentic Masala Dosa

Ingredients

• Salt (to taste)
• Vegetable oil (3 tablespoons)
• Curry leaves (1 sprig)
• Mustard seeds (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Ginger (1 inch piece, grated)
• Green chilies (2, finely chopped)
• Onion (1 large, finely chopped)
• Potatoes (2 large, boiled and mashed)
• Fenugreek seeds (1 teaspoon)
• Urad dal (split black lentils) (1 cup)
• Rice (2 cups)

Instructions

1. Rinse the rice, urad dal, and fenugreek seeds under cold running water until the water runs clear. Soak them in sufficient water for 4-6 hours.
2. Drain the water and grind the soaked mixture in a blender to create a smooth batter. You may need to add a bit of water to help the grinding process.
3. Transfer the batter to a large bowl, cover it, and let it ferment in a warm place overnight or for at least 8 hours. The batter should rise and become bubbly.
4. To prepare the filling, heat 1 tablespoon of oil in a pan. Add the mustard seeds. Once they begin to splutter, add the curry leaves, chopped onion, green chilies, and grated ginger. Sauté this mixture until the onions become golden brown.
5. Add the turmeric powder and mashed potatoes to the pan. Mix well and cook for 2-3 minutes. Season with salt to taste.
6. To make the dosa, heat a non-stick tawa (griddle) and lightly grease it with oil. Pour a ladleful of the fermented batter onto the tawa and quickly spread it in a circular motion to make a thin dosa.
7. Drizzle a little oil around the edges of the dosa. Cook until the bottom side turns golden brown.
8. Flip the dosa and cook the other side for about a minute.
9. Place a portion of the potato filling in the center of the dosa and fold it over. Serve hot with coconut chutney and sambar.