Classic Masala Dosa

A deliciously crispy South Indian crepe made from fermented rice and lentil batter, filled with a spiced potato mixture. Perfect for breakfast or a light meal, masala dosa is both satisfying and flavorful.

Steps

1. Soak rice, urad dal, and fenugreek seeds in water for 6-8 hours. 2. Drain and blend them with a little water to form a smooth batter. Ferment overnight. 3. For the filling, heat oil in a pan, add mustard seeds, and let them splutter. 4. Add onions and green chili; sauté until onions are translucent. 5. Stir in turmeric, mashed potato, coriander, and salt. Cook for a few minutes and set aside. 6. Heat a non-stick pan and pour a ladle of dosa batter, spreading it into a thin circle. 7. Drizzle a little oil around the edges and cook until golden brown. 8. Place a portion of the potato filling on one side of the dosa, fold, and serve hot with chutney.

For the dosa: - 1 cup rice - 1/3 cup split urad dal (black gram) - 1/2 tsp fenugreek seeds - Salt to taste - Water as needed For the potato filling: - 1 large potato, boiled and mashed - 1/2 onion, finely chopped - 1 green chili, finely chopped - 1/2 tsp mustard seeds - 1/2 tsp turmeric powder - Fresh coriander leaves, chopped - Salt to taste - 1 tbsp oil