Crispy fermented rice and lentil crepes stuffed with a spiced potato mash.
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Soak rice and urad dal with fenugreek seeds separately for 6 hours, then grind into a smooth batter adding minimal water.
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.
For the filling, heat oil in a pan, add mustard seeds, curry leaves, and green chilies until they splutter.
Add sliced onions and sauté until translucent, then stir in turmeric and the mashed boiled potatoes with salt.
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.
Drizzle ghee around the edges and cook on medium heat until the bottom is golden brown and crispy.
Place a portion of the potato masala in the center of the dosa and fold it over.
Serve immediately while hot and crispy with coconut chutney and sambar.
