Masala Dosa

Ingredients:

For the Dosa batter:

v  1 cup rice (preferably parboiled or idli rice)

v  ¼ cup urad dal (split black gram)

v  ¼ teaspoon fenugreek seeds (optional)

v  Salt to taste

v  Water for soaking and grinding

For the Potato Filling:

v  3 medium-sized potatoes, boiled and mashed

v  1 onion, finely chopped

v  1 green chili, finely chopped

v  ½ teaspoon mustard seeds

v  ½ teaspoon cumin seeds

v  ½ teaspoon turmeric powder

v  A few curry leaves

v  2 tablespoons oil

v  Salt to taste

For the Chutney:

v   Coconut chutney and sambar (traditional accompaniments to Masala Dosa)

Instructions:

Dosa Batter:

Rinse the rice, urad dal, and fenugreek seeds. Soak them in water separately for about 4-6 hours or overnight.

Drain the water and grind the rice, urad dal, and fenugreek seeds separately to a smooth paste using a blender or wet grinder.

Mix the ground rice and urad dal batter together in a large bowl. Add salt and mix well. The consistency should be similar to pancake batter.

Allow the batter to ferment in a warm place for at least 8 hours or overnight until it doubles in volume. The fermentation process may take longer in colder climates.

Potato Filling:

Heat oil in a pan on medium heat. Add mustard seeds and let them splutter. Add cumin seeds and curry leaves, and sauté for a few seconds.

Add chopped onions and green chili. Sauté until the onions turn translucent.

Add turmeric powder and mix well. Add the mashed potatoes and salt. Mix everything together and cook for 2-3 minutes. Remove from heat.

Making the Dosas:

Heat a non-stick or cast-iron skillet on medium heat. Once hot, sprinkle a few drops of water on the skillet. If it sizzles and evaporates immediately, the pan is ready.

Take a ladleful of dosa batter and pour it in the center of the skillet. Using the back of the ladle, spread the batter in a circular motion to form a thin crepe.

Drizzle a little oil around the edges of the dosa. Cook until the edges turn golden brown and crispy, and the dosa is cooked through.

Spoon a portion of the potato filling onto one side of the dosa. Fold the other side over the filling to form a half-moon shape.

Remove the dosa from the skillet and serve hot with coconut chutney and sambar.

Enjoy your homemade Masala Dosa!

Note: This recipe yields approximately 8-10 dosas, and the quantities can be adjusted according to your preference.