Masala Dosa

மசாலா தோசை · Masālā Dōsai

Ingredients12

• raw rice300 g
• split black gram (urad dal)100 g
• fenugreek seeds1 tsp
• salt1 tsp
• potatoes400 g
• onion1
• green chilies2
• mustard seeds1 tsp
• curry leaves8
• turmeric1/2 tsp
• vegetable oil3 tbsp
• water250 ml

Method

1. Soak the rice, urad dal, and fenugreek separately in water for 6 hours, then drain.
2. Grind the dal to a smooth batter and the rice to a slightly coarse batter, mix them with salt, and ferment covered overnight until bubbly.
3. Boil the potatoes until tender, peel, and mash coarsely.
4. Heat 1 tbsp oil, pop the mustard seeds, then sauté the sliced onion, green chilies, and curry leaves until soft.
5. Stir in turmeric and the mashed potatoes, season with salt, and cook briefly to make the masala filling.
6. Heat a griddle, spread a ladle of batter into a thin circle, drizzle oil around the edge, and cook until the underside is golden and crisp.
7. Spoon the potato masala along the center, fold the dosa, and serve hot with chutney and sambar.