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Masala Dosa with Potato Filling
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Ingredients
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Step by step
Method
5 steps
- 1
Soak 2 cups parboiled (idli) rice (or ~2¼ cups regular white rice) in one bowl and 1 cup urad dal with ½ teaspoon fenugreek seeds in another, covered with plenty of water, 3–4 hours. Drain, reserving a cup of the soaking water. Blend rice and dal (separately if your blender struggles) to a smooth, pourable batter — it should ribbon off a spoon, not clump. Mix with salt to taste, cover, and ferment at room temp overnight until slightly risen and tangy when you smell it.
- 2
Potato filling: heat 3 tablespoons oil in a skillet over medium. Add 1 teaspoon mustard seeds and 1 teaspoon chana or urad dal; when they sputter, 20–30 seconds, add 2–3 sliced onions, 2–3 chopped green chiles, 1 tablespoon grated ginger, 8–10 curry leaves, optional ½ teaspoon chili powder, and ½ teaspoon turmeric. Cook until onion softens and browns lightly, 6–8 minutes. Fold in 4–5 medium potatoes (boiled, peeled, roughly mashed) and salt. Finish with cilantro and a squeeze of lemon. Keep warm — filling should be soft and fragrant, not wet and soupy.
- 3
Chutney (optional but worth it): in 1 teaspoon oil, fry a pinch of asafoetida, 1–2 dried red chiles, and 1 teaspoon urad dal until the dal turns light golden, 45–60 seconds. Grind with 1 cup grated coconut, salt, and 1–2 teaspoons tamarind, adding water to a spreadable dip.
- 4
Stir the fermented batter; thin with water if it's thicker than heavy cream. Heat a skillet or griddle over medium-high until a drop of water dances. Lightly oil, pour a ladle of batter, and quickly spread into a thin circle. Drizzle a little oil around the edges. Cook until the underside is crisp and deep golden with lacy holes, 1½–2½ minutes; flip briefly if you like both sides done.
- 5
Spread a thin smear of chutney on the dosa if using, add 2–3 tablespoons potato masala down the center, fold, and serve right away with extra chutney. You want a crisp, thin dosa with soft spiced potato filling and tangy coconut chutney — not a thick undercooked pancake or pale soft crepe.