Yields:
8 Servings
Ingredients
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Ingredients for Dosa:
- For making the Potato Masala Filling:
Instructions
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For Making Dosa:
- Wash and soak the rice, fenugreek seeds and urad dal in about 8 cups of water for 8 hours or overnight.
- Then drain the water and add the rice and urad dal into blender, along with the fenugreek seeds and poha. Add enough water and grind it into a smooth batter.
- Leave this batter to ferment for another 6 to 7 hours.
- When ready to make dosa, heat a pan and pour a ladleful of the batter onto to the centre of the pan. Spread the batter around the pan by spreading it in clockwise direction until it forms a nice circle. Drizzle a little oil around the dosa edges. Cook for a minute or two, and then turn over and cook on the other side. Take out the dosa on to a plate. For making the Potato Filling:
- Peel and boil potatoes. Mash them lightly with a fork or spoon. Peel and slice onions.
- Heat a tbsp. of oil in a pan. Now add chana dal, urad dal, cumin seeds and mustard seeds. When the seeds splutter, add asafoetida and the sliced onions, curry leaves, chopped green chillies and ginger.
- Saute for a couple of minutes until onions are lightly golden but not brown.
- Now add the lightly mashed/crumbled potatoes along with turmeric and salt to taste. Mix well and add fresh chopped cilantro/coriander. To make Masala Dosa:
- Heat a pan and pour a ladleful of the batter onto to the centre of the pan. Spread the batter around the pan by spreading it in clockwise direction until it forms a nice circle.
- Drizzle a little oil around the dosa edges. Cook for a couple of minutes on medium flame until the dosa is slightly brown around the edges.
- Now place a couple of spoons of the masala filling onto one half of the dosa.
- Then fold the other half over and cook further for a minute or so.