Masala Dosa with Spiced Potato Filling

This delicious masala dosa features a crispy, golden-brown exterior paired with a flavorful spiced potato filling. Combining traditional South Indian techniques with a hint of creativity, this recipe uses a touch of fresh herbs and lemon juice to elevate the classic flavors. Perfect for breakfast or brunch, it meets vegetarian and gluten-free dietary requirements while delivering a satisfying crunch and a burst of spice.

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
• 1 green chili, finely chopped
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• A handful of fresh coriander leaves, chopped
• 1 tablespoon lemon juice
• Oil for cooking

Instructions:

1. Soak the rice, urad dal, and fenugreek seeds in water for 6-8 hours or overnight.
2. Drain the soaked ingredients and blend them with a little water to form a smooth batter. The batter should be thick but pourable.
3. Add salt to the batter and let it ferment in a warm place for 8-12 hours until it rises slightly.
4. In a pan, heat oil and add mustard seeds. Once they crackle, add cumin seeds, chopped onion, and green chili. Sauté until the onion is translucent.
5. Add the mashed potatoes, coriander leaves, lemon juice, and salt to the pan. Mix well and cook for a few minutes to combine the flavors. Set aside.
6. Heat a non-stick pan or griddle and grease it lightly with oil. Pour a ladleful of dosa batter onto the pan and spread it in a circular motion to form a thin layer.
7. Drizzle a little oil around the edges and cook until the dosa is golden brown and crisp.
8. Place a portion of the spiced potato filling in the center of the dosa, fold it over, and serve hot with chutney and sambar.