Crispy South Indian Dosa with Spicy Potato Filling

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 dal mixture into a smooth batter, adding water as needed to achieve a pourable consistency.

3.Transfer the batter to a large bowl, cover it, and let it ferment in a warm place for 8-12 hours or until it doubles in size and has a slightly sour aroma.

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

7.Heat a non-stick skillet or tawa over medium heat. 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 of the dosa and 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.