Recipe of Masala Dosa

Ingredients

• For the Dosa Batter:
• 1 cup rice
• 1/2 cup urad dal (black gram)
• 1/4 cup chana dal (split chickpeas)
• 1/2 teaspoon fenugreek seeds
• Salt to taste
• For the Potato Masala:
• 3-4 medium-sized potatoes, boiled and mashed
• 1 onion, chopped
• 2-3 green chilies, chopped
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• Curry leaves
• 1/2 teaspoon turmeric powder
• Salt to taste
• Oil for sautéing

Directions

1. 1

   Wash and soak the rice, urad dal, chana dal, and fenugreek seeds in water for about 5-6 hours or overnight. Then, grind them into a smooth batter, adding water as needed. Add salt and let it ferment for 6-8 hours or until it's slightly bubbly.

2. 2

   Heat oil in a pan and add mustard seeds. When they splutter, add cumin seeds, asafoetida, and curry leaves. Sauté until aromatic.

3. 3

   Add chopped onions and green chilies. Sauté until the onions become translucent.

4. 4

   Add turmeric powder and mashed potatoes. Mix well and cook for a few minutes. Add salt to taste and remove from heat.

5. 5

   Heat a non-stick or cast-iron skillet. Pour a ladleful of dosa batter onto the hot skillet and spread it in a circular motion to form a thin crepe. Drizzle a little oil around the edges.

6. 6

   Once the dosa becomes crispy and golden, place a portion of the potato masala in the center and fold the dosa in half or roll it.

7. 7

   Serve hot with coconut chutney and sambar. Enjoy your homemade masala dosa!