Masala Dosa

Ingredients

• 2 cups rice
• 1/2 cup urad dal
• 1 tsp fenugreek seeds
• 4 potatoes, boiled
• 1 onion, chopped
• 1 tsp mustard seeds
• Curry leaves
• 1 tsp turmeric
• 2 green chilies
• Oil
• Salt to taste

Instructions

1. 1

   Wash 2 cups rice, 1/2 cup urad dal, and 1 tsp fenugreek seeds separately. Soak each in plenty of water for 6 hours.

2. 2

   Drain and grind the urad dal with fenugreek to a smooth, fluffy batter using minimal water. Grind the rice separately to a slightly coarse paste. Combine both batters in a large bowl, add 1 tsp salt, and mix well. Cover and ferment in a warm place for 8-12 hours until the batter doubles and smells lightly sour.

3. 3

   For the potato masala: boil 4 potatoes, peel, and roughly cube. Heat 2 tsp oil, add 1 tsp mustard seeds and let them pop. Add 1 tsp split urad dal, curry leaves, 1 chopped onion, and 2 slit green chilies. Saute until the onion is translucent. Add 1 tsp turmeric and the potatoes. Mash lightly, add salt, and cook for 5 minutes. Finish with chopped coriander.

4. 4

   Heat a cast-iron or non-stick tawa over high heat. Sprinkle a few drops of water - it should sizzle and evaporate instantly. Pour a ladle of batter in the center and spread it in a quick circular motion into a thin, large disc. Drizzle 1 tsp oil around the edges.

5. 5

   Cook until the bottom is golden and crisp (about 2 minutes). You do not need to flip a masala dosa. Place a generous scoop of potato masala in the center, fold the dosa over the filling, and slide onto a plate.

6. 6

   Serve immediately with coconut chutney and hot sambar. The dosa should be eaten crisp and hot.

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