Crispy 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 with a little water until you achieve a smooth batter. The consistency should be similar to pancake batter.

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 smell.

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 start to splutter, add chopped onions and green chilies. Sauté until the onions are translucent.

6.Add the boiled and mashed potatoes, turmeric powder, and salt to the pan. Mix well and cook for a few minutes. Garnish with chopped coriander leaves and set aside.

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 serve hot with coconut chutney and sambar.