Ingredients
For dosa batter:
2 cups rice
½ cup urad dal
1 tsp fenugreek seeds
Salt to taste
Water as needed
For potato masala:
4 medium potatoes, boiled and mashed
1 onion, sliced
1–2 green chillies, chopped
1 tsp mustard seeds
½ tsp cumin seeds
8–10 curry leaves
½ tsp turmeric
1 tbsp oil
Salt to taste
2 tbsp chopped coriander
1 tsp lemon juice
Method
Prepare the batter: Wash and soak rice, urad dal and fenugreek seeds separately for 5–6 hours.
Grind them with water into a smooth, slightly thick batter. Mix together and ferment for 8–12 hours.
Add salt and a little water to get a pourable dosa consistency.
Make potato masala: Heat oil, add mustard seeds and cumin. When they splutter, add curry leaves, green chilli and onion.
Cook until the onion softens. Add turmeric, mashed potatoes and salt. Mix well and cook for 2–3 minutes. Add coriander and lemon juice.
Make dosa: Heat a tawa well and lightly grease it. Pour one ladle of batter and spread it into a thin circle.
Drizzle a little oil around the edges. Cook until golden and crisp.
Place the potato masala in the centre, fold the dosa and serve hot.
🍽️ Serve with
Coconut chutney + sambar + tomato chutney for a delicious South Indian meal. 😋