Ingredients:
- For Dosa Batter:
- 2 cups rice
- 1 cup urad dal (split black lentils)
- Water as needed
- Salt to taste
- For Masala Filling:
- 4 large potatoes, boiled and mashed
- 2 onions, thinly sliced
- 2 green chilies, finely chopped
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 2 tablespoons oil
- Salt to taste
- Fresh cilantro, chopped for garnish
- Lemon wedges for serving
Instructions:
- Prepare the Batter:
- Soak rice and urad dal separately in water for at least 6 hours. Drain and grind to a smooth paste, adding water as needed. Ferment the batter overnight.
- Before cooking, add salt and water to achieve a pouring consistency.
- Prepare Masala Filling:
- Heat oil in a pan, add mustard seeds, and let them splutter. Add onions and green chilies, sauté until onions are translucent.
- Add turmeric and salt, followed by mashed potatoes. Mix well and cook for a few minutes. Garnish with cilantro.
- Make Dosas:
- Heat a non-stick pan, pour a ladle of batter, and spread into a thin circle. Drizzle oil around the edges and cook until the dosa is golden brown.
- Place some masala filling in the center and fold the dosa.
- Serve hot with coconut chutney and sambar.