Masala Dosa with Spiced Potato Filling

This Masala Dosa recipe combines the traditional flavors of South Indian cuisine with a creative twist. The crispy, golden-brown dosa is filled with a spiced potato mixture that is both savory and satisfying. Served with coconut chutney and sambar, this dish is a perfect balance of textures and flavors, making it an appealing choice for any meal. It's vegetarian and can be made gluten-free as well.

Ingredients:

• 1 cup rice
• 1/4 cup urad dal (split black gram)
• 1/4 teaspoon fenugreek seeds
• 1 teaspoon salt
• Water (as needed)
• Oil (for cooking)
• 2 medium potatoes (boiled and mashed)
• 1 small onion (finely chopped)
• 1-2 green chilies (finely chopped)
• 1 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• Curry leaves (a few)
• Fresh coriander leaves (chopped)
• Coconut chutney (for serving)
• Sambar (for serving)

Instructions:

1. Soak the rice, urad dal, and fenugreek seeds in water for at least 6 hours or overnight.
2. Drain the soaked ingredients and blend them into a smooth batter, adding water as needed until it reaches a pourable consistency.
3. Ferment the batter in a warm place for 8-12 hours, or until it has doubled in volume.
4. In a pan, heat a little oil and add mustard seeds. When they splutter, add chopped onions, green chilies, turmeric powder, and curry leaves. Sauté until onions are translucent.
5. Add the mashed potatoes and mix well. Stir in chopped coriander leaves and season with salt. Cook for a few minutes and set aside.
6. Heat a non-stick skillet or griddle and lightly grease it with oil. Pour a ladleful of dosa batter and spread it into a thin circle. Drizzle some oil around the edges.
7. Cook until the dosa is golden brown and crispy, then place a portion of the potato filling in the center and fold the dosa over.
8. Serve hot with coconut chutney and sambar.