Masala Dosa

• 2 cups rice
• 1/2 cup urad dal (black gram)
• 1/4 tsp fenugreek seeds
• Salt to taste
• Oil for cooking

For Potato Filling:

• 4 potatoes, boiled and mashed
• 1 onion, finely chopped
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 sprig curry leaves
• 2 green chilies, chopped
• 1/2 tsp turmeric powder
• 1 tbsp ginger, grated
• 2 tbsp oil
• Fresh coriander, chopped

1. Soak rice, urad dal, and fenugreek seeds separately for 4-5 hours.

2. Grind them to a smooth batter. Let it ferment overnight.

3. For the potato filling, heat oil in a pan. Add mustard seeds and cumin seeds.

4. When they splutter, add curry leaves, green chilies, and chopped onion.

5. Sauté until onions are translucent. Add ginger and turmeric powder.

6. Add mashed potatoes and salt. Mix well and cook for 5 minutes.

7. Heat a dosa tawa. Pour a ladleful of batter and spread it in a circular motion.

8. Drizzle oil around the edges and cook until golden brown.

9. Place a spoonful of potato filling in the center and fold the dosa.

10. Serve hot with coconut chutney and sambar.