Masala Dosa

Masala Dosa is a crispy South Indian crepe filled with a flavourful potato masala and served hot with chutney or sambar.

**Ingredients

1. Plain rice – 1 cup
2. Parboiled rice – 1 cup
3. White urad dal – 1/4 cup
4. Fenugreek seeds – 1/2 tsp
5. Soda bicarbonate – 1/2 tsp
6. Curds – 1/2 cup
7. Ghee or oil – 10–12 tsp
8. Water – as needed

**Instructions

1. **Prepare the masala

   • Chop potatoes coarsely
   • Slice onions vertically
   • Chop green chillies and coriander
   • Heat oil, add cashews and fry lightly
   • Add urad dal, cumin seeds and mustard seeds; allow to splutter
   • Add green chillies and onions; fry until tender
   • Add turmeric, salt, potatoes and coriander; mix well

2. **Prepare the dosa batter

   • Wash rice and dal together, add fenugreek seeds and soak for 7–8 hours
   • Rinse the soaked mixture 2–3 times and grind to a coarse paste
   • Add soda bicarbonate and salt; mix well
   • Allow the batter to ferment in a warm place for 8–10 hours
   • Beat curds and mix into the batter; adjust water to reach a thick, spoon-coating consistency

3. **Make the masala dosa

   • Heat a tawa or griddle well
   • Pour a ladle of batter in the centre and spread thinly in a circular motion
   • Drizzle ghee or oil around the dosa
   • Spread chutney over the dosa
   • Place a spoonful of masala in the centre
   • Fold into a triangle and cook until crisp
   • Serve hot with chutney and/or sambar