Masala Dosa

Method

1. 1

   Soak the rice in one bowl and the urad dal with fenugreek seeds in another, both in plenty of water, for 5 hours.

2. 2

   Blend each to a smooth batter with just enough fresh water, combine, add salt and stir well with your hand — the warmth helps kickstart fermentation.

3. 3

   Cover and ferment in a warm spot 8–12 hours, until the batter has risen and smells pleasantly sour.

   💡 In a cold kitchen, park the bowl in the oven with just the light on.

4. 4

   Boil the potatoes until tender, about 15 minutes, then crumble them coarsely.

5. 5

   Splutter the mustard seeds in 2 tablespoons of oil, add curry leaves, green chilies and onion, and soften. Stir in turmeric, potatoes and salt; keep the filling warm.

6. 6

   Heat the griddle until a drop of water skitters. Ladle on batter and spread in quick spirals into a thin, wide circle; drizzle oil around the edge.

   💡 Wipe the griddle with a damp cloth between dosas so the batter grips instead of beading.

7. 7

   Cook until the underside is deeply golden and crisp, about 2 minutes — no need to flip.

8. 8

   Spoon a stripe of potato masala down the middle, fold and serve at once with chutney.