Masala Dosa

• 3 cups rice for dosa (mix of raw + parboiled/idli rice)
• ¾ cup urad dal (white, split, skinned)
• ½ tsp fenugreek seeds
• ¼ cup poha (flattened rice) (optional, for crispness)
• salt

Steps (batter)

1. 1.Rinse the rice, urad dal, fenugreek and poha; soak 5–6 h.
2. 2.Grind & ferment the batter: grind smooth, then ferment 8–12 h until risen and slightly sour. Stir in the salt after it ferments.

• 4 potatoes, boiled and roughly mashed
• 1 tbsp oil
• ¾ tsp mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 8–10 curry leaves
• a pinch hing
• 1–2 onions, sliced
• 1–2 green chillies
• 1 tsp grated ginger
• ½ tsp turmeric
• salt
• coriander
• a squeeze of lemon

Steps (filling)

1. 1.Heat the oil. Temper: the mustard seeds, then the urad and chana dal until golden, then the curry leaves and hing.
2. 2.Add the onion, green chili and ginger; cook until the onion softens.
3. 3.Add the turmeric and salt, then the mashed potato + a splash of water. Cook 2–3 min — keep it moist, not dry.
4. 4.Finish with coriander and a squeeze of lemon.

Steps (dosa)

1. 1.Spread & cook the dosa: on a hot tawa, ladle the batter and spread it thin in a spiral; drizzle ghee or oil and cook crisp and golden.
2. 2.Smear with chutney, place a line of the potato masala down the centre, and fold.