Masala Dosa

Instructions

1. 1
   Soak rice, urad dal, and fenugreek seeds together for 4-6 hours or overnight.
2. 2
   Grind the soaked mixture with water to make a smooth, fermented batter (let it ferment for 8 hours if possible).
3. 3
   Heat oil in a pan, add mustard seeds, chana dal, and green chilies until they crackle.
4. 4
   Add boiled potatoes, onions, turmeric powder, and salt. Cook until potatoes are well-coated with spices.
5. 5
   Heat a non-stick griddle (tava) and lightly oil it.
6. 6
   Pour a ladleful of batter onto the griddle and spread it in circular motions to form a thin crepe.
7. 7
   Cook until the edges turn golden and crispy, about 2-3 minutes.
8. 8
   Spoon the potato filling onto one half of the dosa.
9. 9
   Fold it in half and transfer to a serving plate.
10. 10
    Serve hot with sambar and coconut chutney.