Masala Dosa

Ingredients

• •2 cups parboiled rice
• •1 cup urad dal (split, skinless)
• •1/4 cup poha (flattened rice)
• •1 tsp fenugreek seeds
• •1 tsp salt
• •4 medium potatoes, boiled and mashed
• •1 large onion, finely chopped
• •2 green chilies, slit
• •1 tsp mustard seeds
• •1/2 tsp turmeric powder
• •10 curry leaves
• •3 tbsp oil

Steps

1. 1 Soak rice, urad dal, poha, and fenugreek seeds in water for 4 hours.
2. 2 Drain and grind to a smooth, thick batter. Add salt and ferment overnight (8–12 hours).
3. 3 Boil and mash the potatoes. Set aside.
4. 4 Heat oil in a pan. Add mustard seeds; once they pop, add curry leaves, green chilies, and onion. Sauté until soft.
5. 5 Add turmeric and the mashed potatoes. Mix gently and salt to taste. Cook 2 minutes.
6. 6 Spread a ladle of batter on a hot tawa in a circular motion. Drizzle oil around the edges.
7. 7 Place a portion of the potato filling in the center, fold the dosa over, and serve hot with coconut chutney and sambar.