Masala Dosa

Ingredients:

For the Dosa Batter:

1 ½ cups Idli Rice (parboiled rice)

½ cup Urad Dal (husked black gram)

¼ cup Thick Poha (flattened rice)

1 tablespoon Chana Dal (husked and split Bengal gram)

20 Fenugreek Seeds (methi seeds)

Water (for soaking and grinding)

½ teaspoon Rock Salt (or sea salt or pink salt)

For the Potato Filling:

4 medium-sized Potatoes (boiled, chopped or crumbled)

2 tablespoons Oil

½ teaspoon Mustard Seeds

1 tablespoon Chana Dal (soaked in hot water for 30 minutes, optional)

1 ¼ cups Onions (thinly sliced)

1 teaspoon Ginger (finely chopped)

10 Curry Leaves

1 teaspoon Green Chillies (chopped)

¼ teaspoon Turmeric Powder

1 pinch Asafoetida (hing, optional)

½ cup Water

3 tablespoons Coriander Leaves (chopped)

2 tablespoons Cashews (optional)

½ teaspoon Sugar (optional)

Salt (as required)

Instructions:

Preparing the Dosa Batter:

1. Rinse the rice, urad dal, chana dal, and fenugreek seeds separately.

2. Soak the rice and poha together in water for 4-5 hours.

3. Soak the urad dal, chana dal, and fenugreek seeds together in water for 4-5 hours.

4. Drain the soaked ingredients and grind them separately with water to a smooth batter.

5. Mix both batters together, add salt, and let it ferment overnight or for 8-10 hours.

Preparing the Potato Filling:

1. Heat oil in a pan and add mustard seeds. Let them splutter.

2. Add soaked chana dal (if using), onions, ginger, curry leaves, and green chillies. Sauté until onions turn golden.

3. Add turmeric powder, asafoetida, and boiled potatoes. Mix well.

4. Add water, salt, and cook for a few minutes until the mixture thickens.

5. Add coriander leaves, cashews (if using), and sugar (if using). Mix well and set aside.

Making the Masala Dosa:

1. Heat a non-stick tawa or griddle and pour a ladleful of dosa batter. Spread it thinly in a circular motion.

2. Drizzle oil around the edges and cook until the dosa turns golden and crispy.

3. Place a portion of the potato filling in the center of the dosa.

4. Fold the dosa and serve hot with coconut chutney and sambar.