Savory Masala Dosa with Avocado Salsa

This innovative take on the classic dosa features a spiced potato filling paired with a vibrant avocado salsa, blending South Indian flavors with fresh, zesty notes. The crispy dosa and creamy salsa create a delightful texture contrast, making it a perfect dish for breakfast or brunch. Vegan and gluten-free, this recipe ensures everyone can enjoy a delicious meal.

Ingredients:

• 1 cup urad dal (split black gram)
• 1 cup rice
• 1/2 teaspoon fenugreek seeds
• 1 teaspoon salt
• 2 medium potatoes, boiled and mashed
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1 tablespoon oil
• 1 avocado, diced
• 1 small tomato, diced
• 1/4 onion, finely chopped
• 1 tablespoon lime juice
• Salt to taste
• Fresh cilantro, chopped for garnish

Instructions:

1. Soak urad dal, rice, and fenugreek seeds in water for at least 4 hours or overnight.
2. Drain and blend the soaked mixture with a bit of water until smooth. Ferment the batter in a warm place for 8-12 hours.
3. In a pan, heat oil, add mustard seeds, and let them splutter. Add turmeric and mashed potatoes, mixing well. Season with salt and set aside.
4. In a bowl, combine diced avocado, tomato, onion, lime juice, and salt for the salsa. Garnish with fresh cilantro.
5. Heat a non-stick skillet and pour a ladleful of dosa batter, spreading it in a circular motion. Cook until the edges lift and the bottom is golden brown.
6. Add a spoonful of the potato filling to one side of the dosa, fold it over, and serve hot with avocado salsa.