Masala Dosa with Potato Filling

Ingredients

• 1 cup cup Long-grain rice
• 1/4 cup cup Urad dal (split black lentils)
• 1/2 tsp tsp Fenugreek seeds(optional)
• 2 medium Potatoes, boiled and peeled
• 1 Onion, finely chopped
• 2 Green chilies, chopped
• 1 tsp tsp Mustard seeds
• 1/2 tsp tsp Turmeric powder
• 8 Curry leaves(optional)
• 1 tsp tsp Fresh ginger, grated
• 3 tbsp tbsp Vegetable oil
• 1 tsp tsp Salt
• 1/2 cup cup Fresh grated coconut
• 2 tbsp tbsp Cilantro, chopped(optional)

Instructions

1. 1

   Rinse rice, urad dal, and fenugreek seeds; soak in water for 30 minutes (or use pre-soaked batter if available).

2. 2

   Blend soaked mixture with 1/2 cup water and 1/2 tsp salt into a smooth, pourable batter.

3. 3

   Heat 1 tbsp oil in a pan; add mustard seeds, curry leaves, and green chilies until they sizzle.

4. 4

   Add onion and ginger; sauté 3 minutes until softened.

5. 5

   Add turmeric and boiled potatoes; mash and mix well, cooking 5 minutes. Stir in cilantro and set aside.

6. 6

   Blend coconut with 1/4 cup water and a pinch of salt into a coarse chutney.

7. 7

   Heat a nonstick pan over medium heat; pour a ladle of batter and spread into a thin circle. Drizzle 1/2 tsp oil around edges.

8. 8

   Cook 3-4 minutes until golden and crisp; place a spoonful of potato filling on one half, fold, and serve with coconut chutney. Repeat for remaining batter.