Crispy Masala Dosa with Spiced Potato Filling

1.Rinse the rice, urad dal, chana dal, and fenugreek seeds in water and soak them in a bowl for at least 6 hours or overnight.

2.After soaking, drain the water and blend the mixture with a little water until you achieve a smooth batter. The batter should be thick but pourable.

3.Transfer the batter to a 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, add salt and mix well. If the batter is too thick, add a little water to reach the desired consistency.

5.In a pan, heat 1 tablespoon of oil over medium heat. Add mustard seeds and cumin seeds, and let them splutter.

6.Add the chopped onions, green chilies, and grated ginger to the pan. Sauté until the onions turn translucent.

7.Stir in the turmeric powder and the mashed potatoes. Mix well and cook for a few minutes. Add chopped coriander leaves and mix again. Remove from heat and set aside.

8.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 crepe.

9.Drizzle a little oil around the edges and on top of the dosa. Cook until the bottom is golden brown and crispy, about 2-3 minutes.

10.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.