Masala Dosa

Estimated — 6 ingredients not in food database (100% mass accounted for)

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Method

1. 1Soak 200 g rice and 100 g urad dal separately in water for 4–6 hours. Drain and rinse well.
2. 2Grind the soaked rice and urad dal into a smooth, thick batter using a blender. Add 100 ml water gradually to help grinding.
3. 3Transfer the batter to a large bowl. Add 1 tsp salt and 100 ml water. Mix well and let it ferment overnight at room temperature.
4. 4In a small pan, heat 1 tbsp oil. Add 1 finely chopped onion and sauté until golden. Add 1 tsp cumin seeds, 1 tsp mustard seeds, and 1/2 tsp turmeric. Stir for 30 seconds.
5. 5Add 200 g boiled and mashed potatoes. Mix well and cook for 2–3 minutes. Add 1/2 tsp salt and 1/2 tsp red chili powder. Remove from heat.
6. 6Add 1 tbsp chopped coriander leaves and 1/2 tsp garam masala. Mix gently. Set aside.
7. 7Heat a non-stick tawa or skillet on medium-high. Lightly oil the surface with 1 tsp oil.
8. 8Pour 1/2 cup of fermented batter onto the tawa. Spread it quickly in a circular motion to form a thin, crisp dosa. Drizzle 1 tsp oil around the edges.
9. 9Once the edges begin to crisp, spread 2 tbsp of potato filling in the center. Fold the dosa in half or roll it like a burrito.
10. 10Cook for 1–2 minutes on each side until golden and crisp. Serve hot with coconut chutney or sambar.