Masala Dosa

Instructions

1. Soak the rice and urad dal in water for 4-6 hours. Drain and blend into a smooth batter with a little water.
2. Ferment the batter overnight or for 8-12 hours until it rises.
3. In a pan, heat 1 tbsp oil, add mustard seeds, and let them splutter. Add chopped onions, curry leaves, turmeric, and sauté until onions are translucent.
4. Add the mashed potatoes and salt to the pan, mix well, and cook for 2 minutes. Remove from heat.
5. Heat a non-stick tava or pan, pour a ladle of dosa batter, and spread it in a circular motion. Drizzle some oil around the edges.
6. Cook until the bottom is golden brown, then place a portion of the potato filling on one half of the dosa and fold it over.
7. Serve hot with coconut chutney and sambar.

Tips

• Ensure the batter is well fermented for best results.
• Adjust the thickness of the batter by adding water as needed.