Masala Dosa

Ingredients

• 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.