Masala Dosa

Preparing the Dosa Batter

Rinse the rice and urad dal separately in cold water.

Soak the rice and fenugreek seeds together in a bowl of water for at least 6 hours or overnight.

Soak the urad dal separately in another bowl of water for at least 6 hours or overnight.

Drain the soaked rice and fenugreek seeds, and blend them in a blender with some water until smooth.

Drain the soaked urad dal, and blend it with some water until smooth.

Combine the rice and urad dal batters in a large bowl. Add salt to taste and mix well.

Cover and let the batter ferment in a warm place for 8-12 hours, or until it doubles in volume and becomes slightly bubbly.

Preparing the Potato Filling

Heat the vegetable oil in a large skillet over medium heat.

Add the mustard seeds and cumin seeds, and let them sizzle for a few seconds.

Add the finely chopped onions, green chilies, ginger, and curry leaves. Cook until the onions are soft and translucent.

Stir in the turmeric powder and salt.

Add the boiled and mashed potatoes, and mix well to combine with the spices.

Cook for a few more minutes, stirring occasionally.

Add fresh cilantro and lemon juice to taste. Mix well and set aside.

Making the Dosa

Heat a non-stick skillet or griddle over medium-high heat. Lightly grease the surface with oil.

Pour a ladleful of the fermented dosa batter onto the center of the skillet.

Using the back of the ladle, spread the batter in a circular motion to form a thin, even layer.

Drizzle a few drops of oil around the edges of the dosa.

Cook until the edges start to lift and the dosa turns golden brown and crispy.

Place a portion of the potato filling on one side of the dosa, and fold the dosa over the filling.

Serving