Classic Mysore Masala Dosa (No Onion, No Garlic)

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

2.After soaking, drain the urad dal and rice. In a blender, add the soaked ingredients and enough water to make a smooth batter. The batter should be thick but pourable. Transfer it to a bowl and let it ferment in a warm place for 8-12 hours or until it doubles in size.

3.Once fermented, add salt to the batter and mix well. The batter should be light and airy.

4.For the potato filling, heat 1 tablespoon of oil in a pan over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds, turmeric powder, and red chili powder. Stir for a few seconds until fragrant.

5.Add the mashed potatoes and mix well. Cook for 2-3 minutes, then add chopped coriander leaves and salt to taste. Remove from heat and set aside.

6.To make the Mysore-style chutney, blend grated coconut, tamarind paste, jaggery, and salt with a little water until smooth. Adjust the consistency to your liking and set aside.

7.Heat a non-stick skillet or griddle 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 dosa. Drizzle a little oil around the edges and on top.

8.Cook until the edges start to lift and the surface is set, about 2-3 minutes. Place a portion of the potato filling in the center and fold the dosa over it. Cook for an additional minute until the dosa is golden brown.

9.Repeat the process with the remaining batter and filling, adjusting the heat as necessary to prevent burning.