Jackfruit & Potato Masala Dosa

1Prepare the dosa batter: Rinse the rice and urad dal separately under cold water until water runs clear. Soak rice, urad dal, and fenugreek seeds (¼ teaspoon) together in enough water for at least 6 hours or overnight.

2Drain the soaked ingredients and grind them to a smooth batter using a wet grinder or blender, adding water gradually to achieve a thick but pourable consistency.

3Transfer the batter to a large bowl, cover, and ferment in a warm place for 8-12 hours or until it rises and becomes slightly bubbly. Add salt and mix gently after fermentation.

4Prepare the jackfruit and potato masala: Heat 1 tablespoon oil in a pan over medium heat. Add mustard seeds (1 teaspoon) and cumin seeds (1 teaspoon); when they start to splutter, add chopped onions, green chilies, (2) and grated ginger (1 teaspoon). Sauté until onions turn translucent.

5Add turmeric powder (½ teaspoon), red chili powder (1 teaspoon), coriander powder (1 teaspoon), and garam masala (½ teaspoon). Stir for 30 seconds to release aromas.

6Add shredded jackfruit and mashed potatoes (2 medium) to the pan. Mix well to coat with spices. Cook for 5-7 minutes, stirring occasionally, until the mixture is heated through and well combined.

7Add salt to taste, chopped coriander leaves, lemon juice, and grated coconut if using. Mix well and remove from heat. Set aside.

8To make the dosa: Heat a non-stick or cast-iron griddle (tawa) over medium-high heat until hot. Reduce heat to medium.

9Pour a ladleful of batter onto the center of the griddle and spread it outward in a circular motion to form a thin crepe about 8-10 inches in diameter.

10Drizzle a few drops of oil around the edges and on top. Cook until the edges lift and the bottom turns golden brown and crisp, about 2-3 minutes.

11Place a generous spoonful of the jackfruit and potato masala on one half of the dosa. Fold the dosa over the filling to form a semicircle or roll it.

12Cook for another minute to warm the filling and crisp the dosa further if desired.

13Remove from the griddle and serve hot with coconut chutney and sambar.