Ingredients for the dosa batter
- 1 cup of urad dal (black lentils)
- 2 cups of idli rice (parboiled rice)
- 1/2 cup of chana dal (split chickpeas)
- 1/2 teaspoon fenugreek seeds
- Water for soaking and grinding
- Salt, to taste
Ingredients for the masala filling
- 3-4 medium potatoes, boiled and mashed
- 1 onion, finely chopped
- 1 green chili, finely chopped
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt, to taste
- 1 tablespoon oil
- 1/4 cup fresh coriander leaves, finely chopped
Directions
1 Rinse the urad dal, idli rice, and chana dal. Add fenugreek seeds to the mixture and soak in water for 5-6 hours.
2 Drain the water and grind the soaked ingredients to a smooth batter, adding water as required. The batter should be thick, but pourable. Add salt to taste and mix well. Let it ferment for 8-10 hours, or overnight in a warm place, until it doubles in volume and has a slightly sour aroma.
3 Heat a flat griddle or non-stick pan over medium-high heat. Pour a ladleful of the batter in the center of the pan and quickly spread it in a circular motion, starting from the center and moving towards the edges, to form a thin pancake. Drizzle a little oil around the edges and cook until the bottom is golden brown. Flip and cook the other side until golden brown as well. Repeat with the remaining batter.
4 Heat oil in a pan and add mustard seeds and cumin seeds. When they start to splutter, add chopped onion and green chili. Saute until the onions are translucent.
5 Add mashed potatoes, turmeric powder, red chili powder, and salt. Mix well and cook for a few minutes. Add chopped coriander leaves and mix well.
6 To assemble the dosa, place a spoonful of the masala filling on one half of the dosa and fold the other half over it. Serve hot with coconut chutney and sambar.
This Indian masala dosa is a popular South Indian breakfast dish
