Crispy Masala Dosa

Ingredients — Dosa Batter

• 2 cups rice (parboiled/idli rice)
• 1/2 cup urad dal (black gram)
• 1/4 cup chana dal
• 1/2 tsp fenugreek seeds
• Salt to taste
• Oil for cooking

Ingredients — Potato Masala

• 4 large potatoes, boiled and mashed
• 2 onions, finely sliced
• 2 green chilies, slit
• 1 inch ginger, grated
• 1 tsp mustard seeds
• 1 tsp urad dal (for tempering)
• 10-12 curry leaves
• 1/2 tsp turmeric
• 1 tbsp oil

Instructions

1. Soak rice, urad dal, chana dal, and fenugreek seeds separately for 4-6 hours. Grind to a smooth batter, mix together, add salt, and ferment overnight (8-12 hours) in a warm place.
2. For the potato filling: heat oil in a pan, add mustard seeds. When they pop, add urad dal, curry leaves, green chilies, and grated ginger.
3. Add sliced onions and sauté until translucent, about 4-5 minutes. Add turmeric and salt.
4. Add mashed potatoes and mix well. Cook for 2-3 minutes until everything is combined. Set aside.
5. Heat a flat griddle (tawa) on medium-high heat. Sprinkle water to test — it should sizzle and evaporate immediately.
6. Pour a ladleful of batter in the center and quickly spread it in circular motions outward to form a thin crepe.
7. Drizzle oil around the edges and on top. Cook until the bottom turns golden and crispy, about 2-3 minutes.
8. Place a generous portion of potato filling in the center. Fold the dosa over the filling into a half-moon or roll.
9. Serve hot with coconut chutney and sambar. Enjoy immediately — dosa is best eaten fresh!

Watch the Recipe