Step-by-Step Instructions

1. 1.Prepare Dosa Batter

   Wash rice, urad dal, and fenugreek seeds separately. Soak rice in water for 4-6 hours. Soak urad dal and fenugreek seeds together in water for 4-6 hours.

2. 2.Grind Batter

   Drain the soaked urad dal and fenugreek seeds. Grind them into a smooth, fluffy batter using a wet grinder or high-speed blender, adding water as needed. Drain the soaked rice and grind it separately into a slightly coarse batter. Combine both batters in a large bowl.

3. 3.Collect Batter

   Collect the ground batter from the grinder, ensuring all ingredients are well combined.

4. 4.Ferment Batter

   Add salt to the batter and mix well. Cover the bowl and let it ferment in a warm place for 8-12 hours, or until it doubles in volume and becomes bubbly.

5. 5.Prepare Potato Masala

   Boil potatoes until tender, peel, and mash them lightly. In a pan, heat oil. Add mustard seeds and let them splutter. Add sliced onions, green chilies, grated ginger, and curry leaves. Sauté until onions turn translucent. Add turmeric powder and mashed potatoes. Mix well, add salt to taste, and cook for 2-3 minutes. Garnish with chopped coriander leaves.

6. 6.Cook Dosa

   Heat a non-stick tawa or cast iron griddle over medium-high heat. Lightly grease it with oil. Pour a ladleful of dosa batter in the center and spread it outwards in a circular motion to form a thin crepe.

7. 7.Add Ghee and Cook

   Drizzle ghee or oil around the edges and over the dosa. Cook until the bottom turns golden brown and crispy.

8. 8.Add Masala and Fold

   Place a spoonful of potato masala in the center of the cooked dosa. Fold the dosa in half or roll it up.

9. 9.Serve

   Carefully remove the folded dosa from the tawa using a spatula. Serve hot with coconut chutney and sambar.