Thick fermented rice pancakes topped with spiced potato masala and fresh cilantro.
Hands-free mode with voice commands & timers
No ratings yet
Soak rice and urad dal with fenugreek seeds separately for 6 hours, then grind into a smooth batter and ferment overnight in a warm place.
Prepare the potato masala by heating oil in a pan and tempering mustard seeds, curry leaves, and green chilies.
Add chopped onions to the pan and sauté until translucent, then stir in turmeric and salt.
Add the boiled potatoes, mash them slightly with a spatula, and mix well; finish with a sprinkle of fresh cilantro and set aside.
Heat a non-stick griddle or tawa on medium heat and lightly grease with oil.
Pour a ladleful of fermented batter onto the center, spreading it slightly to form a thick pancake (do not spread as thin as a dosa).
Immediately top the wet batter with a generous portion of the prepared potato masala and a sprinkle of fresh cilantro.
Drizzle oil around the edges, cover with a lid for 2 minutes, then flip carefully and cook until both sides are golden brown.
