Masala Dosa

Ingredients

• 3 cups Sona Masuri rice
• 1 cup Urad dal (split black gram)
• 1 teaspoon Fenugreek seeds
• 4 large Boiled potatoes, cubed
• 2 medium Onion, thinly sliced
• 1 teaspoon Mustard seeds
• 3 pieces Green chilies, chopped
• 0.5 teaspoon Turmeric powder
• 10 leaves Curry leaves
• 0.5 cup Ghee or Oil
• 2 teaspoons Salt

Instructions

1. 1

   Soak rice and urad dal with fenugreek seeds separately for 6 hours, then grind into a smooth batter adding minimal water.

2. 2

   Mix the batters together with salt and allow it to ferment in a warm place for 8 to 12 hours until it doubles in volume.

3. 3

   For the filling, heat oil in a pan, add mustard seeds, curry leaves, and green chilies until they splutter.

4. 4

   Add sliced onions and sauté until translucent, then stir in turmeric and the mashed boiled potatoes with salt.

5. 5

   Heat a non-stick or cast-iron tawa and lightly grease it; pour a ladle of batter in the center and spread in a circular motion to form a thin crepe.

6. 6

   Drizzle ghee around the edges and cook on medium heat until the bottom is golden brown and crispy.

7. 7

   Place a portion of the potato masala in the center of the dosa and fold it over.

8. 8

   Serve immediately while hot and crispy with coconut chutney and sambar.