Masala Dosa
Jump to recipeIngredients
- 2 cups rice
- 1/2 cup urad dal (black lentils)
- 1/4 tsp fenugreek seeds
- 4 potatoes, boiled and mashed
- 1 onion, sliced
- 1/2 tsp mustard seeds
- 1 tsp turmeric
- Salt to taste
- Oil for cooking
Instructions
- 1
Soak rice, urad dal, and fenugreek seeds in water overnight.
- 2
Drain and grind the soaked ingredients into a smooth batter, adding water as needed.
- 3
Allow the batter to ferment in a warm place for 8 hours or until it doubles in size and becomes slightly sour.
- 4
Prepare the filling by heating oil in a pan and adding mustard seeds until they splutter.
- 5
Add sliced onion and sauté until translucent.
- 6
Stir in turmeric and salt, then mix in the mashed potatoes until well combined. Set aside.
- 7
Heat a flat griddle or tawa over medium-high heat and lightly grease with oil.
- 8
Pour a ladleful of batter onto the center and spread it thin in a circular motion to form a thin crepe.
- 9
Drizzle oil around the edges and cook until the bottom turns golden and crispy.
- 10
Place a portion of the potato filling in the center of the dosa.
- 11
Fold the dosa over the filling and serve immediately with coconut chutney and sambar.