Receipe For Masala Dosa.

Ingredients:

For the Dosa Batter:

• 1 cup rice
• 1/2 cup urad dal (split and skinned black lentils)
• 1/2 tsp fenugreek seeds
• Salt, to taste

For the Masala Filling:

• 2-3 large potatoes, boiled and mashed
• 1 onion, chopped
• 2 green chilies, chopped
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• A pinch of asafoetida (hing)
• Salt, to taste
• 2 tbsp oil

Instructions:

For the Dosa Batter:

• Wash the rice, urad dal, and fenugreek seeds thoroughly and soak them in water for at least 6 hours.
• Drain the water and grind the soaked ingredients to a smooth batter, adding water as needed.
• Add salt to taste and mix well. Cover the batter and let it ferment for 8-10 hours or overnight, until it doubles in volume.

For the Masala Filling:

• Heat the oil in a pan and add the mustard seeds and cumin seeds. Let them splutter.
• Add the chopped onions and green chilies and sauté until the onions turn translucent.
• Add the turmeric powder, red chili powder, asafoetida, and salt to taste. Mix well.
• Add the mashed potatoes and mix well. Cook for 5-7 minutes, stirring occasionally.

For Making the Dosa:

• Heat a non-stick pan or tawa over medium heat. Once hot, sprinkle a few drops of water on it and wipe it off with a cloth.
• Pour a ladleful of dosa batter in the center of the pan and spread it in a circular motion to form a thin crepe.
• Drizzle some oil or ghee on the dosa and cook for 1-2 minutes, until the underside turns golden brown.

• Flip the dosa and cook the other side for 1-2 minutes until it turns golden brown.
• Place some of the potato masala filling in the center of the dosa and fold the dosa over it.
• Serve hot with coconut chutney, sambar, or tomato chutney.

Enjoy your delicious and crispy Masala Dosa!