Masala Dosa

To prepare the batter, first soak the white rice, urad dal, and fenugreek seeds together in water for at least 4 hours or preferably overnight. Drain them well, then grind with a little fresh water to a very smooth batter. Add 2g of salt and mix. Cover and let it ferment in a warm place for 8-12 hours, until it rises and becomes slightly airy.

For the potato filling, peel and finely chop the onion. Grate the fresh ginger and finely chop the green chili. Heat 20ml of vegetable oil in a pan over medium heat. Add the mustard seeds and let them splutter. Then add the chopped onion, ginger, and green chili and sauté until the onion is soft and translucent.

Boil the potatoes until tender, then peel and coarsely mash them. Add the mashed potatoes to the pan with the sautéed aromatics. Stir in the turmeric powder and the remaining 8g of salt. Mix well and cook for 3-5 minutes, ensuring all ingredients are combined and heated through.

Heat a non-stick pan or dosa tawa over medium-high heat. Lightly grease it with a few drops of vegetable oil. Pour a ladleful of the fermented dosa batter onto the center of the pan. Quickly spread it outwards in a spiral motion to form a thin, even circle. Drizzle about 20ml of vegetable oil around the edges. Cook until the dosa turns golden brown and crispy at the bottom.

Once the dosa is crispy, place a generous spoonful of the potato masala filling onto one half of the dosa. Gently fold the other half over the filling to create a semi-circle. Remove from the pan and serve immediately. Repeat with the remaining batter and filling, using the remaining 10ml of vegetable oil to grease the pan as needed.