Masala Dosa

Instructions

1. 1
   Soak rice and urad dal separately for 4-6 hours. Soak fenugreek seeds with the dal.
2. 2
   Grind soaked rice and dal separately to smooth batter. Mix together with salt and ferment overnight or for 8 hours.
3. 3
   Boil potatoes and cut into small cubes.
4. 4
   Heat 2 tbsp ghee in a pan, add mustard seeds and let them crackle.
5. 5
   Add chana dal, urad dal, and curry leaves. Fry until golden.
6. 6
   Add diced onions and green chilies, sauté until soft.
7. 7
   Add boiled potatoes, turmeric powder, and salt. Mix well and cook for 2-3 minutes.
8. 8
   Heat a dosa pan or non-stick crepe pan over medium-high heat. Lightly grease with ghee.
9. 9
   Pour a ladle of batter and spread it into a thin circle.
10. 10
    Drizzle ghee around edges and cook until golden and crispy (about 1-2 minutes per side).
11. 11
    Spoon potato filling on one half of the dosa.
12. 12
    Fold in half and serve immediately with sambar and coconut chutney.