Masala Dosa

Instructions

1. 1
   Mix dosa flour, urad dal flour, and fenugreek seeds with salt and water to create a smooth, thin batter similar to pancake batter.
2. 2
   Let the batter rest for 15 minutes to allow fermentation.
3. 3
   Heat ghee in a pan, add mustard seeds and cumin seeds until they crackle.
4. 4
   Add onions and green chilies, sauté briefly.
5. 5
   Add diced potatoes, turmeric powder, and salt. Mix well and cook for 2-3 minutes. Set filling aside.
6. 6
   Heat a dosa griddle (tawa) or non-stick pan over medium-high heat and lightly grease with ghee.
7. 7
   Pour a ladle of batter onto the hot griddle and spread outward in a circular motion to create a thin crepe.
8. 8
   Drizzle ghee around the edges and cook until the bottom is golden and crispy, about 2-3 minutes.
9. 9
   Spoon potato filling onto one half of the dosa.
10. 10
    Fold the dosa in half and slide onto a serving plate.
11. 11
    Serve immediately with coconut chutney and sambar.