Crispy Masala Dosa

1. 1

   In a spacious bowl, combine 3 cups Sona Masuri rice and 1/2 tsp fenugreek seeds. Wash them thoroughly, then submerge in water for a 4-hour soak. Using a separate bowl, mix 1 cup urad dal, 2 tbsp toor dal, and 2 tbsp chana dal. Wash this mixture well and cover with water for a 2-hour soak.

2. 2

   Pour the water off the soaked dal mixture and place the grains in a wet grinder or a powerful mixer-grinder. Pour in water gradually while blending until you achieve a light, smooth paste, pushing down any buildup on the walls of the machine. If using a wet grinder, this process takes roughly 40 minutes. Pour the finished paste into a large container.

3. 3

   Strain the soaked rice and put it into the same grinder along with 1 cup of rinsed poha. Drizzle in water gradually and grind until the mixture becomes a marginally textured paste. Pour this rice mixture into the bowl with the urad dal paste, stirring them together until they are fully combined.

4. 4

   Put a lid on the container and let the mixture ferment in a warm area for a minimum of 8 hours, or until the size has doubled. In chilly weather, the fermentation can be done inside an oven that has been briefly heated and then turned off.

5. 5

   After fermentation, stir the mixture carefully to preserve the incorporated air. Measure out 4 cups of this mixture into another bowl, stir in 1 tsp of salt, and blend it to complete the dosa batter. Place the remaining portion in storage for future meals.

6. 6

   Prepare the potato filling by warming 2 tbsp oil in a large kadai. Toss in 1 tsp mustard seeds, 1 tsp urad dal, 1 tsp chana dal, 1 dried red chili, a few curry leaves, and a pinch of hing, allowing them to crackle and pop.

7. 7

   Throw in 2 chopped green chilies and 1 inch of chopped ginger. Cook these briefly, then incorporate 1 sliced onion, frying until it softens and reduces in size. Add 1/4 tsp turmeric and 1 tsp salt, stirring to combine.

8. 8

   Incorporate 3 boiled and mashed potatoes into the pan. Stir thoroughly, pressing down gently on the potatoes so the seasonings spread evenly. Turn off the heat, then mix in 2 tbsp chopped coriander and 2 tbsp lemon juice. Set the potato mixture aside.

9. 9

   Set a tawa over the heat, then spoon a ladle of the prepared batter directly onto the middle. Using spiral motions, sweep the batter toward the edges to make it paper-thin, ensuring a crunchy texture.

10. 10

    Spread 1 tsp of butter evenly across the surface of the dosa. Spoon 2 tbsp of the prepared potato filling onto the middle section. Cook the dosa until its underside becomes highly crisp and takes on a dark golden-brown color.

11. 11

    Carefully loosen the edges of the dosa, fold it around the potato filling, and serve immediately alongside coconut chutney and sambar.

Recipe by @hebbarskitchen on hebbarskitchen.com. See the original for their notes and tips.