Ingredients:

For the Dosa Batter:

• 1 cup regular rice
• 1/2 cup parboiled rice (idli rice)
• 1/4 cup urad dal (split black gram)
• 1/4 cup chana dal (split chickpea lentils)
• 1/2 teaspoon fenugreek seeds
• Salt to taste
• Water for soaking and grinding
• Vegetable oil for cooking dosas

For the Potato Filling (Masala):

• 4 medium-sized potatoes, boiled, peeled, and mashed
• 1 onion, finely chopped
• 2-3 green chilies, finely chopped (adjust to your spice preference)
• 1-inch piece of ginger, grated
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• 1/2 teaspoon turmeric powder
• A few curry leaves
• 2 tablespoons vegetable oil
• Salt to taste
• Fresh cilantro leaves for garnish

Instructions:

For the Dosa Batter:

1. Wash the regular rice, parboiled rice, urad dal, chana dal, and fenugreek seeds together. Soak them in enough water for at least 6 hours, or preferably overnight.

2. After soaking, drain the water and grind the mixture to a smooth batter using as little water as possible. The batter should be thick and smooth.

3. Add salt to the batter and mix well. Cover the bowl and let it ferment for 8-12 hours or until it doubles in volume.

For the Potato Filling (Masala):

1. Heat the vegetable oil in a pan over medium heat.

2. Add the mustard seeds, cumin seeds, and asafoetida. Let the mustard seeds splutter.

3. Add the finely chopped onions, green chilies, and grated ginger. Sauté until the onions become translucent.

4. Add the curry leaves and turmeric powder. Mix well.

5. Stir in the mashed potatoes and salt. Combine everything, ensuring the spices are evenly distributed.

6. Cook the potato filling for a few minutes to allow the flavors to meld. Once done, remove it from the heat.

To Make Masala Dosa:

1. Heat a non-stick or cast-iron griddle (tava) over medium-high heat. Grease it with a little vegetable oil.

2. Pour a ladleful of dosa batter onto the center of the hot griddle.

3. Quickly spread the batter in a circular motion to make a thin, round dosa. Drizzle a little oil along the edges of the dosa.

4. Cook the dosa until the edges start to lift and the bottom is golden and crisp.

5. Place a portion of the potato filling (masala) in the center of the dosa.

6. Carefully fold the dosa over the filling to create a semi-circle or roll it up like a cylinder.

7. Serve the Masala Dosa hot with coconut chutney and sambar.

Enjoy your homemade Masala Dosa, a flavorful and satisfying South Indian delicacy!