Step-by-Step Instructions

1. 1.Prepare and Soak Grains

   Add 3 cups of rice, 1 cup of urad dal, and 1/4 cup of chana dal to a large bowl. Wash the grains thoroughly with water until the water runs clear. Then, soak the washed grains in sufficient water for 4-6 hours or overnight.

2. 2.Blend the Batter

   Drain the soaked grains and transfer them to a blender. Add a little water as needed (start with about 1/2 cup and add more if necessary) and blend into a very smooth batter. The consistency should be similar to pancake batter.

3. 3.Ferment the Batter

   Pour the blended batter into a large bowl. Cover the bowl and let it ferment in a warm place for 8-12 hours, or until the batter has risen and become frothy. This step is crucial for fluffy dosas.

4. 4.Season the Batter

   After fermentation, gently stir the batter. Add salt to taste, 1 teaspoon of sugar, and 1/2 teaspoon of baking powder. Mix well until all ingredients are thoroughly combined and the batter is smooth.

5. 5.Prepare the Dosa Tawa

   Heat a dosa tawa or a non-stick pan over medium heat. Lightly grease the pan with a few drops of oil using a brush. Sprinkle some water on the hot pan to check the temperature, then wipe it clean with a cloth. This helps in achieving a uniform temperature.

6. 6.Cook the First Dosa

   Pour one ladleful of batter onto the center of the hot pan. Quickly spread the batter outwards in a circular motion using the back of the ladle to form a thin, even circle. Drizzle a teaspoon of oil or ghee around the edges and over the dosa. Cook until the edges start to brown and crisp up, and the center is cooked.

7. 7.Add Filling and Fold

   Once the dosa is golden brown and crispy, add a portion of the prepared potato masala filling to one half of the dosa. Cook for another 30-60 seconds. Gently fold the dosa in half or roll it up using a spatula. Remove the cooked dosa from the pan and serve hot with chutney.

8. 8.Cook Remaining Dosas

   Repeat the process for the remaining batter, ensuring to clean and re-grease the tawa lightly between each dosa if necessary, to maintain consistent cooking.