🟡
Medium
Ingredients
- 2 cups rice (parboiled)
- 1 cup urad dal (split black lentils)
- 1/2 teaspoon fenugreek seeds
- 4 medium potatoes
- 2 green chilies
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 pinch asafoetida
- 2 tablespoons ghee or oil
- to taste salt
Instructions
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1Soak rice and urad dal separately for 4 hours. Soak fenugreek seeds with dal. Grind dal with water to a smooth, fluffy batter. Grind rice with minimal water to a slightly coarse batter. Combine batters, add salt, and ferment overnight.
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2Boil potatoes until tender, peel and chop. Heat ghee, add mustard and cumin seeds. Add finely chopped green chilies and asafoetida. Add potatoes, mix gently, season with salt. Set aside.
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3Heat a non-stick griddle or dosa tawa on medium-high heat. Lightly oil the surface. Pour batter in the center and spread in a thin, circular motion to form a crepe.
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4Cook until the bottom turns golden and crispy (2-3 minutes). Spoon potato curry onto one half of the dosa.
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5Fold the dosa in half and slide onto a serving plate. Serve immediately with coconut chutney and sambar.