Crispy Masala Dosa

1Preparing the Dosa Batter 1. Wash the parboiled rice (2 cups), white rice (1 cup), urad dal (½ cup), and fenugreek seeds (¼ teaspoon) separately and soak them in water for 6-8 hours. 2. Grind the soaked ingredients into a smooth batter, adding water as needed. 3. Add salt to the batter and mix well. Ferment the batter for 8-10 hours or overnight until it doubles in volume.

2Making the Potato Filling 1. Heat oil (1 tablespoon) in a pan and add mustard seeds (1 teaspoon) and cumin seeds (1 teaspoon). 2. Once the seeds splutter, add finely chopped (½ cup) onions and green chilies (2). Saute until the onions turn golden brown. 3. Add turmeric powder (½ teaspoon) and mashed potatoes (4 medium). Mix well and cook for 3-4 minutes. 4. Garnish with chopped coriander leaves and set the filling aside.

3Preparing the Coconut Chutney 1. In a blender, combine grated coconut (1 cup), green chilies, (2) ginger (½ inch), roasted chana dal (½ cup), and yogurt (½ cup). 2. Blend into a smooth paste, adding water if necessary. 3. Add salt to taste and transfer the chutney to a serving bowl.

4Making the Sambar 1. Pressure cook the toor dal (½ cup) with water until soft and mushy. 2. In a separate pot, heat oil (2 tablespoons) and add mustard seeds (½ teaspoon) and cumin seeds (½ teaspoon). Once they splutter, add asafoetida and curry leaves. 3. Add chopped onions and saute until translucent, then add tomatoes and cook until soft. 4. Stir in the sambar powder (2-3 tablespoons), mixed vegetables (½ cup), tamarind pulp, and cooked dal. 5. Simmer the sambar until the vegetables are cooked through, and adjust the consistency as needed. Garnish with coriander leaves.

5Making the Masala Dosa 1. Heat a griddle and grease it with oil (1 tablespoon). Pour a ladleful of dosa batter and spread it in a circular motion to make a thin pancake. 2. Drizzle oil (2 tablespoons) and butter around the edges and cook until the dosa turns golden brown and crispy. 3. Place a portion of the potato filling in the center of the dosa and fold it over. 4. Serve hot with coconut chutney and sambar.