Sambhar Masala Dosa Delight

1.Soak the rice and urad dal along with fenugreek seeds in water for at least 4 hours or overnight.

2.Drain the soaked ingredients and blend them into a smooth batter, adding a little water if necessary. 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.

4.In a pan, heat 1 tablespoon of oil over medium heat. Add mustard seeds and cumin seeds, and let them splutter.

5.Add the chopped onions and green chili, sauté until the onions are translucent.

6.Stir in the ginger-garlic paste, turmeric powder, red chili powder, and salt. Cook for a couple of minutes until fragrant.

7.Add the mashed potatoes and mix well. Cook for another 2-3 minutes, then remove from heat and stir in the chopped coriander leaves. Set aside the filling.

8.Once the batter is fermented, gently stir it. Heat a non-stick skillet or tawa over medium heat and grease it lightly with oil.

9.Pour a ladleful of batter onto the skillet and spread it into a thin circle, making sure to cover the surface evenly.

10.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.

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

12.Repeat the process with the remaining batter and filling, making more dosas.

13.Serve the crispy sambhar masala dosas hot with a side of tangy sambhar.