Masala Dosa with Coconut Chutney

This classic South Indian dish features a crispy, golden-brown dosa filled with a spiced potato mixture, served alongside a refreshing coconut chutney. The balance of flavors from the spices and the creaminess of the coconut creates a delightful experience. This recipe respects traditional culinary principles while adding a touch of creativity with a hint of ginger and green chili in the chutney, making it both flavorful and satisfying.

Ingredients:

• 1 cup rice
• 1/4 cup urad dal (split black gram)
• 1/4 tsp fenugreek seeds
• 1/2 tsp salt
• Water as needed
• 1/2 tsp turmeric powder
• 2 boiled potatoes, mashed
• 1 onion, finely chopped
• 1-2 green chilies, finely chopped
• 1/2 tsp mustard seeds
• 1 tbsp oil for cooking
• 1 cup grated coconut
• 1/2 inch piece of ginger
• 1-2 green chilies (for chutney)
• Salt to taste (for chutney)
• Water as needed (for chutney)
• Coriander leaves for garnish (optional)

Instructions:

1. Rinse the rice and urad dal together in water. Soak them along with fenugreek seeds for at least 6 hours or overnight.
2. Drain the soaked mixture and blend it with enough water to form a smooth batter. Transfer to a bowl and let it ferment for 8-12 hours in a warm place.
3. Once fermented, add salt to the batter and mix well. The batter should be pourable but not too thin.
4. For the filling, heat oil in a pan, add mustard seeds and let them splutter. Add chopped onions and green chilies, sauté until onions are translucent. Add turmeric powder and the mashed potatoes. Mix well and cook for a few minutes. Set aside.
5. Heat a non-stick pan or tawa over medium heat. Pour a ladleful of dosa batter and spread it into a thin circle. Drizzle a little oil around the edges.
6. Cook until the dosa turns golden brown and crispy. Place a portion of the potato filling in the center, fold the dosa, and serve hot.
7. For the coconut chutney, blend grated coconut, ginger, green chilies, and salt with enough water until smooth. Adjust consistency as needed.
8. Serve the masala dosa hot with coconut chutney and garnish with coriander leaves if desired.