Crispy South Indian Dosa with Spicy Potato Filling

1.Soak the rice, urad dal, and fenugreek seeds in water for at least 6 hours or overnight.

2.Drain the soaked ingredients and blend them together with enough water to form a smooth batter. The batter should be thick but pourable.

3.Transfer the batter to a bowl, cover it, and let it ferment in a warm place for 8-12 hours or until it has doubled in volume and has a slightly sour smell.

4.Once fermented, gently stir the batter and add salt to taste. If the batter is too thick, add a little water to achieve a pouring consistency.

5.In a pan, heat a tablespoon of oil and add mustard seeds. Once they splutter, add chopped onions and green chilies. Sauté until the onions are translucent.

6.Add the mashed potatoes, turmeric powder, and salt to the pan. Mix well and cook for a few minutes. Remove from heat and garnish with chopped coriander leaves. Set aside.

7.Heat a non-stick skillet or tawa over medium heat. Once hot, pour a ladleful of dosa batter onto the skillet and spread it in a circular motion to form a thin layer.

8.Drizzle a little oil around the edges and on top of the dosa. Cook until the bottom is golden brown and crispy, about 2-3 minutes.

9.Place a portion of the potato filling in the center of the dosa, fold it in half, and cook for another minute to heat the filling.

10.Remove the dosa from the skillet and serve hot with coconut chutney and sambar.