Crispy Masala Dosa Delight

1.Rinse the rice and urad dal together in water until the water runs clear. Soak them in water for at least 6 hours or overnight along with fenugreek seeds.

2.After soaking, drain the water and blend the rice and urad dal mixture with a little water to form a smooth batter. The batter should be thick but pourable. Transfer it to a bowl and let it ferment for 8-12 hours in a warm place until it doubles in size.

3.Once fermented, add salt to the batter and mix well. The batter should be of pouring consistency; add a little water if necessary.

4.In a pan, heat 1 tablespoon of oil over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds, chopped onions, green chilies, and turmeric powder. Sauté until the onions are translucent.

5.Add the mashed potatoes to the pan and mix well with the spices. Cook for 2-3 minutes, then remove from heat and set aside.

6.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 crepe.

7.Drizzle a little oil around the edges of the dosa and cook until the bottom is golden brown and crispy, about 2-3 minutes.

8.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.

9.Remove the dosa from the skillet and repeat the process with the remaining batter and filling, adding more oil as needed.

10.Serve the crispy masala dosa hot, garnished with fresh coriander leaves, alongside coconut chutney.