Step-by-Step Instructions

1. 1.Prepare Dosa Batter

   Soak rice and urad dal overnight. In the morning, grind them into a smooth batter. Let it ferment for several hours or overnight until it doubles in volume. Add water and salt to adjust to a pourable consistency.

2. 2.Roast Chutney Ingredients

   In a pan, dry roast 1/2 cup peanuts, 1/4 cup chana dal, 2-3 garlic cloves, and a 1-inch piece of ginger until fragrant, about 3-4 minutes.

3. 3.Blend Chutney Paste

   Transfer the roasted ingredients to a mixer jar. Add 2-3 green chilies and 1/2 cup water. Blend until a smooth paste is formed.

4. 4.Temper Chutney

   Heat 1 tbsp mustard oil in a small pan. Add 1 tsp mustard seeds, 2-3 dry red chilies, and 5-6 curry leaves. Let them splutter for about 30 seconds.

5. 5.Combine Chutney

   Turn off the heat. Pour the blended chutney paste into the tempering pan. Add salt to taste and 1-2 tbsp tamarind puree. Mix well until all ingredients are combined.

6. 6.Prepare Dosa Filling Base

   Heat 1-2 tbsp oil in a pan. Add 1 tsp mustard seeds, 2-3 dry red chilies, and 5-6 curry leaves. Let them splutter. Then add 1/2 tsp turmeric powder and salt to taste. Immediately add 2-3 medium mashed boiled potatoes.

7. 7.Cook Dosa Filling

   Fry the potato mixture for 5-6 minutes, stirring continuously. Then add 1 medium chopped onion, 1/2 cup grated carrots, and 1/4 cup grated beetroot. Mix everything well and cook for another 3-4 minutes until the vegetables are slightly softened and well incorporated.

8. 8.Cook Dosa

   Heat a non-stick tawa over medium heat. Lightly grease it with oil using a brush. Sprinkle a few drops of water to cool the tawa slightly, then wipe it clean with a cloth. 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.

9. 9.Assemble Masala Dosa

   After 1-2 minutes, when the edges start to crisp and the surface shows bubbles, drizzle a little oil around the edges. Spread a generous amount of the prepared potato-vegetable filling on one half of the dosa. Cook until the dosa is golden brown and crispy.

10. 10.Fold and Serve

    Carefully fold the dosa in half, enclosing the filling. Remove from the tawa and serve hot with the prepared peanut chutney.