Masala Dosa

Rinse the parboiled rice and urad dal separately under running water until water runs clear. Soak them separately along with fenugreek seeds in enough water for at least 6 hours or overnight.

Drain the soaked rice and urad dal. Grind urad dal and fenugreek seeds to a smooth and fluffy batter using little water. Then grind the rice to a slightly coarse batter with some water. Combine both batters in a large bowl.

Add salt and mix the batter well. Cover and ferment in a warm place for 8-12 hours or overnight until the batter doubles in volume and is bubbly.

While batter ferments, prepare the potato filling: Heat 1 tablespoon oil in a skillet over medium heat. Add mustard seeds and let them splutter.

Add curry leaves, finely chopped green chilies, grated ginger, and asafoetida. Sauté for 30 seconds till aromatic.

Add sliced onions and a pinch of salt. Cook until translucent and soft, approximately 3-4 minutes.

Add turmeric powder and mix well. Then add boiled potatoes, chopping them slightly while mixing to create a coarse mash. Add about 2 tablespoons (0.125 cup) water to help mash and combine.

Cook the potato mixture for 3-5 minutes, stirring occasionally. Turn off heat and stir in chopped coriander leaves. Set aside.

Heat a non-stick or cast-iron griddle over medium-high heat. Lightly grease with oil.

Pour a ladleful of fermented batter onto the center of the griddle and spread it outwards in a circular motion to form a thin crepe about 8-10 inches in diameter.

Drizzle a little oil around the edges of the dosa and cook until the bottom is golden brown and crisp, about 2-3 minutes.

Place a portion of the potato filling on one half of the dosa and fold it over to form a semi-circle.

Serve hot with coconut chutney and sambar for an authentic experience.