Instructions:
Preparing the Dosa Batter:
- Soaking:
- Rinse the rice and urad dal separately under running water. Add fenugreek seeds to the urad dal while rinsing.
- Soak the rice, urad dal, and fenugreek seeds in enough water separately. Allow them to soak for about 4-6 hours, or preferably overnight.
- Grinding:
- Drain the soaked urad dal and grind it in a wet grinder or a high-powered blender. Add small amounts of water as needed to make a smooth, fluffy batter. It should take around 20-25 minutes of grinding.
- Similarly, grind the soaked rice into a slightly coarse paste. The texture should be like fine semolina or cream of wheat.
- Mix the urad dal batter and rice batter together in a large bowl. Add salt and mix well.
- The batter should be thick yet pourable. If it’s too thick, add a little water and mix. Avoid making it too runny.
- Fermentation:
- Cover the bowl with a clean cloth and let it ferment in a warm place for about 8-10 hours or overnight. The batter should double in volume and become slightly airy.
Preparing the Potato Filling (Masala):
- Boiling and Mashing Potatoes:
- Boil the potatoes until they are cooked through. Peel and mash them coarsely.
- Making the Masala:
- Heat oil in a pan. Add mustard seeds and let them splutter.
- Add cumin seeds, urad dal, and chana dal. Sauté until they turn golden brown.
- Add a pinch of asafoetida, chopped green chili, and grated ginger. Sauté for a minute.
- Add chopped onions and cook until they turn translucent.
- Add turmeric powder, garam masala, and salt. Mix well.
- Add the mashed potatoes and toss everything together until well combined. Cook for a few minutes, stirring occasionally.
- Garnish with fresh coriander leaves. Set aside.
Making Masala Dosas:
- Preparation:
- Heat a non-stick or well-seasoned cast-iron skillet or griddle on medium-high heat.
- Grease it with a little oil or ghee.
- Pouring the Batter:
- Take a ladleful of the dosa batter and pour it in the center of the skillet.
- Using the back of the ladle, gently spread the batter in a circular motion to form a thin, even layer. You can make the dosa as thin or thick as you prefer.
- Cooking:
- Drizzle a little oil or ghee around the edges of the dosa and on top.
- Cook on medium heat until the dosa turns golden brown and starts to crisp up at the edges. This should take about 2-3 minutes.
- You can cover the dosa with a lid for a minute or so to help it cook through.
- Filling and Serving:
- Place a portion of the prepared potato filling in the center of the dosa.
- Fold the dosa over the filling or roll it up.
- Serve hot with coconut chutney, sambar, and a drizzle of ghee.
Enjoy your delicious and satisfying Masala Dosa!