Crispy Dosa with Potato Masala and Chutney

Step 1: Soak Rice, Urad Dal, and Fenugreek Seeds

In a large bowl, add 2 cups of rice, 1/2 cup of urad dal, and 1 tsp of fenugreek seeds. Pour enough water to cover them completely. Soak for 7-8 hours or overnight.

Step 2: Soak Poha

In a separate small bowl, add 1/4 cup of poha (flattened rice). Pour water over it and let it soak for 10-15 minutes until softened.

Step 3: Grind the Batter

Drain the soaked rice, urad dal, and fenugreek seeds. Transfer them to a grinder. Add the soaked poha. Add a little water as needed and grind into a smooth, thick batter. The batter should be thick but pourable. Transfer the batter to a large bowl.

Step 4: Ferment the Batter

Cover the bowl with a lid and let the batter ferment overnight for 8-10 hours in a warm place. The batter should rise and become airy, indicating successful fermentation.

Step 5: Prepare Potato Masala Tempering

Heat 2 tablespoons of oil in a pan. Add 1 tsp mustard seeds and let them splutter. Add 2-3 dry red chillies, a few curry leaves, 1 sliced medium onion, and 1 tbsp urad dal. Sauté until the onions turn translucent and the urad dal turns light golden brown, about 3-4 minutes.

Step 6: Cook Potato Masala

Add 1/4 cup of water, salt to taste, 1/2 tsp turmeric powder, and 1 tsp coriander powder to the pan. Mix well and cook for 1-2 minutes until the spices are fragrant. Add 2 medium boiled and smashed potatoes. Mix everything thoroughly, ensuring the potatoes are well coated with the spices. Cook for another 2-3 minutes, mashing slightly if desired. Garnish with fresh coriander leaves.

Step 7: Make the Dosa

Heat a dosa tawa (griddle) over medium-high heat. Lightly grease the tawa with oil or ghee. Pour a ladleful of dosa batter onto the center of the tawa and spread it outwards in a circular motion to form a thin dosa. Drizzle a little ghee or oil around the edges and over the dosa. Cook until the bottom turns golden brown and crispy, about 2-3 minutes. Place a spoonful of potato masala in the center of the dosa and fold it over.

Step 8: Serve Dosa

Carefully remove the crispy dosa from the tawa. Serve hot with potato masala and coconut chutney.

• Ensure the batter ferments properly in a warm place for a light and airy dosa.

• Adjust the consistency of the dosa batter by adding water gradually while grinding.

• For extra crispy dosa, spread the batter thinly on a hot tawa and add ghee/oil.