Masala Dosa with Coconut Chutney

Masala Dosa is a classic South Indian breakfast dish that features a crispy, golden-brown crepe made from fermented rice and lentil batter, filled with a spiced potato mixture. Served with a refreshing coconut chutney, this dish offers a delightful combination of textures and flavors, making it a beloved choice for breakfast. It is vegetarian and gluten-free, catering to a variety of dietary preferences.

Ingredients:

• 1 cup rice
• 1/4 cup urad dal (split black gram)
• 1/4 teaspoon fenugreek seeds
• Salt to taste
• Water as needed
• 2 medium potatoes, boiled and mashed
• 1 onion, finely chopped
• 2 green chilies, finely chopped
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 tablespoon oil
• Fresh coriander leaves, chopped
• 1 cup grated coconut
• 1 tablespoon chana dal (split chickpeas)
• 1-2 green chilies (for chutney)
• Salt to taste (for chutney)
• Water as needed (for chutney)

Instructions:

1. Soak the rice, urad dal, and fenugreek seeds in water for at least 4 hours or overnight.
2. Drain the soaked ingredients and blend them into a smooth batter, adding water as needed to achieve a pourable consistency. Add salt and let it ferment for 8-12 hours.
3. In a pan, heat oil and add mustard seeds. Once they splutter, add cumin seeds, chopped onions, green chilies, and sauté until the onions are translucent.
4. Add the mashed potatoes and mix well. Season with salt and stir in chopped coriander leaves. Set aside.
5. For the coconut chutney, blend grated coconut, chana dal, green chilies, and salt with a little water until smooth. Adjust the consistency as needed.
6. Heat a non-stick skillet or tawa over medium heat. Pour a ladleful of the dosa batter and spread it into a thin circle. Drizzle a little oil around the edges and cook until the bottom is golden brown.
7. Place a portion of the potato filling in the center of the dosa, fold it over, and serve hot with coconut chutney.