Recipe Instructions:
Ingredients for Dosa Batter:
• 1 cup urad dal (split black gram)
• 2 cups idli rice or parboiled rice
• 1/2 cup poha (flattened rice)
• 1/2 teaspoon fenugreek seeds
• Salt, to taste
• Water, as needed
Ingredients for Potato Filling:
• 4-5 medium potatoes, boiled, peeled, and mashed
• 1 onion, finely chopped
• 2-3 green chilies, finely chopped
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• 8-10 curry leaves
• 1/2 teaspoon turmeric powder
• Salt, to taste
• 2 tablespoons oil
Instructions:
o Wash and soak urad dal, rice, poha, and fenugreek seeds separately in water for 4-6 hours or overnight.
o Grind the soaked dal and fenugreek seeds together to a smooth batter. Grind rice and poha together to a slightly grainy texture. Mix both batters, add salt, and mix well. Ferment overnight or until batter rises and is slightly bubbly.
o Heat oil in a pan. Add mustard seeds and let them splutter.
o Add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds.
o Add chopped onions and green chilies. Sauté until onions turn translucent.
o Add turmeric powder and mashed potatoes. Mix well and cook for 2-3 minutes. Adjust salt to taste. Set aside.
o Heat a non-stick or cast-iron skillet over medium-high heat. Grease lightly with oil.
o Pour a ladleful of dosa batter onto the skillet and spread it in a circular motion to form a thin crepe.
o Drizzle oil around the edges. Cook until the bottom turns golden brown and crisp.
o Spread a spoonful of potato filling over one half of the dosa. Fold the dosa over the filling.
o Serve hot with coconut chutney and sambar.
