Masala Dosa

Instructions

1. 1

   Rinse the parboiled rice and urad dal separately under cold water. Soak the rice in one bowl and the urad dal with fenugreek seeds in another bowl for at least 6-8 hours or overnight.

2. 2

   Drain the urad dal and grind it with minimal water (about 60ml) to a smooth, fluffy batter with a light, airy consistency. Transfer to a large bowl.

3. 3

   Drain the rice and grind it with about 120ml water to a slightly grainy but smooth batter. Mix the rice batter with the urad dal batter.

4. 4

   Add 1 tsp salt to the combined batter and mix well. The batter should have a pouring consistency like thin pancake batter. Cover and let it ferment in a warm place for 8-12 hours until it doubles in volume and smells slightly tangy.

5. 5

   For the masala filling: Heat 2 tbsp oil in a pan over medium heat. Add mustard seeds and let them splutter.

6. 6

   Add curry leaves, chopped green chilies, and minced ginger. Sauté for 30 seconds until fragrant.

7. 7

   Add the chopped onions and cook until they turn translucent, about 5 minutes.

8. 8

   Add turmeric powder and stir. Then add the boiled, cubed potatoes and mix well.

9. 9

   Season with salt, mash some of the potatoes lightly with the back of a spoon, and cook for 3-4 minutes. Add chopped coriander and mix. Keep the masala filling warm.

10. 10

    Heat a flat non-stick griddle or cast iron pan over medium-high heat. Once hot, reduce to medium heat.

11. 11

    Stir the fermented batter gently. Pour a ladleful of batter in the center of the griddle.

12. 12

    Using the back of the ladle in a circular motion from the center outward, spread the batter thinly into a large circle about 10-12 inches in diameter.

13. 13

    Drizzle about 1 tsp of oil around the edges and a few drops on top of the dosa. Cook for 2-3 minutes until the bottom turns golden brown and crispy.

14. 14

    Place 2-3 tablespoons of the potato masala filling in the center of the dosa.

15. 15

    Fold the dosa in half or roll it from one side. Cook for another 30 seconds until crispy.

16. 16

    Remove from heat and serve immediately with coconut chutney and sambar.