🟡
Medium
Ingredients
- 1 cup rice
- 1/4 cup urad dal (split black gram)
- 1/2 teaspoon salt
- 3 potatoes, boiled and diced
- 1 onion, finely chopped
- 2 green chilies, minced
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 tablespoons ghee or oil
- 1/2 teaspoon turmeric powder
- Salt to taste
Instructions
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1Soak rice and urad dal separately for 4-6 hours, then grind together with salt and water to form a smooth, thick batter. Let it ferment overnight.
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2Heat ghee in a pan, add mustard seeds and cumin seeds. When they crackle, add chopped onions and green chilies.
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3Add diced potatoes, turmeric powder, and salt. Mix well and cook for 2-3 minutes until fragrant. This is your masala filling.
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4Heat a non-stick pan or dosa griddle over medium-high heat. Pour a ladle of batter and spread it into a thin circular crepe.
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5Drizzle ghee around the edges and cook until golden and crispy, about 2 minutes. Flip and cook the other side briefly.
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6Place a spoonful of masala filling on one half of the dosa and fold it in half.
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7Serve hot with coconut chutney and sambar on the side.