Masala Dosa

Instructions

1. Rinse the rice, urad dal, poha, and fenugreek separately until the water runs mostly clear. Soak the rice and poha together in plenty of water for 6 hours. Soak the urad dal and fenugreek together for 6 hours.
2. Drain the soaked ingredients. Blend the urad dal and fenugreek with enough water to make a light, fluffy batter. Blend the rice and poha with enough water to make a smooth but slightly textured batter. Combine both in a large bowl and mix well by hand.
3. Stir in the 10 g salt. Cover loosely and leave in a warm place to ferment for 8 to 12 hours, or until the batter looks airy and slightly risen. Traditional dosa batter is a fermented rice-and-urad batter, and masala dosa is the crisp version served with potato filling, chutney, and sambar.
4. For the filling, boil the potatoes in salted water for 15 to 20 minutes until tender. Drain, then break them into rough chunks.
5. Heat the oil or ghee in a skillet over medium heat. Add the mustard seeds and let them pop. Add the cumin seeds and curry leaves and cook for a few seconds.
6. Add the onion, green chili, and ginger. Cook for 4 to 5 minutes until the onion softens.
7. Stir in the turmeric, salt, and 60 ml water. Add the potatoes and mix gently, keeping some texture. Cook for 2 to 3 minutes more, then stir in the cilantro and lemon juice. Set aside.
8. Heat a cast-iron or nonstick dosa pan over medium-high heat. Lightly grease it. Stir the batter gently. Pour about 120 ml batter onto the center of the pan and quickly spread it outward in a thin spiral.
9. Drizzle a little ghee or oil around the edges and over the top. Cook until the underside turns crisp and golden. Masala dosa is generally served as a roasted, crisp dosa wrapped around potato curry.
10. Place some potato masala in the center. Fold the dosa over the filling and serve hot. Repeat with the remaining batter and filling.