Crispy Masala Dosa with Coconut Chutney

This recipe features a traditional South Indian dosa, a thin and crispy crepe made from fermented rice and lentil batter, filled with a flavorful spiced potato mixture. Served with a refreshing coconut chutney, this dish balances classic flavors with a touch of creativity, making it a perfect breakfast or brunch option. It's vegetarian and gluten-free, appealing to a wide range of dietary preferences.

Ingredients:

• 1 cup rice
• 1/4 cup urad dal (split black gram)
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon salt
• Water (as needed)
• 2 medium potatoes, boiled and mashed
• 1 onion, finely chopped
• 1 green chili, finely chopped
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 tablespoon oil (for cooking)
• 1/2 cup grated coconut
• 2 tablespoons roasted chana dal (split chickpeas)
• 1/2 teaspoon ginger, grated
• 1 tablespoon lemon juice
• Salt to taste

Instructions:

1. Soak the rice, urad dal, and fenugreek seeds in water for at least 4-6 hours or overnight.
2. Drain the soaked ingredients and blend them with enough water to make a smooth batter. The batter should be slightly thick.
3. Add salt to the batter and let it ferment in a warm place for 8-12 hours or until it doubles in volume.
4. In a pan, heat a tablespoon of oil and add mustard seeds and cumin seeds. Once they splutter, add the chopped onions and green chili. Sauté until the onions turn translucent.
5. Add the mashed potatoes to the pan, mix well with the onion mixture, and season with salt. Set aside.
6. To make the coconut chutney, blend grated coconut, roasted chana dal, ginger, lemon juice, and salt with enough water to achieve a smooth consistency.
7. Heat a non-stick skillet or tawa over medium heat. Pour a ladleful of dosa batter onto the skillet and spread it into a thin circle.
8. Drizzle a little oil around the edges and cook until the dosa is golden brown and crisp.
9. Place a portion of the potato filling in the center of the dosa, fold it over, and serve hot with coconut chutney.