THE LOVE FOR THE DELICIOUS MASALA DOSA

Masala dosa is a popular South Indian dish made with a fermented rice and lentil crepe stuffed with a spicy potato filling. It is typically served with sambhar (a lentil-based vegetable stew) and coconut chutney. Here is a recipe for masala dosa:

Ingredients:

• 1 cup of parboiled rice
• 1 cup of urad dal
• 1 tsp of fenugreek seeds
• Salt, to taste

For the potato filling:

• 2 medium potatoes, boiled and mashed
• 1 medium onion, finely chopped
• 1 green chili, finely chopped
• 1 tsp of mustard seeds
• 1 tsp of cumin seeds
• 1 tsp of turmeric
• 1 tsp of garam masala
• 2 tbsp of oil
• Salt, to taste

Instructions:

1. Rinse the rice and urad dal separately in cold water. Soak the rice in water for 4-5 hours, and the dal in water for 3-4 hours.
2. Drain the water from the rice and dal, and grind them separately in a blender or food processor until they are smooth and have a batter-like consistency.
3. Mix the rice and dal batters together in a large bowl, and add the fenugreek seeds and salt to taste. Mix well to combine, and set aside to ferment for 8-12 hours or overnight.
4. To make the potato filling, heat the oil in a pan over medium heat. Add the mustard seeds and cumin seeds, and cook for 1-2 minutes, or until the seeds start to pop.
5. Add the onion and green chili to the pan, and cook for 3-4 minutes, or until the onion is soft.
6. Add the mashed potatoes, turmeric, garam masala, and salt to taste to the pan, and mix well to combine. Cook for an additional 2-3 minutes, or until the filling is heated through. Set aside.
7. Heat a non-stick pan over medium heat. Pour a ladleful of the dosa batter into the center of the pan, and spread it out evenly in a circular motion to form a thin crepe.
8. Cook for 2-3 minutes, or until the edges of the dosa start to brown and lift off the pan.
9. Place a spoonful of the potato filling onto one half of the dosa. Fold the dosa over the filling to enclose it, and transfer to a serving plate.
10. Repeat the process with the remaining batter and filling. Serve hot with sambhar and coconut chutney and Rapidli Podi. Enjoy!