For Dosa Batter:
- 1 cup urad dal (split black lentils)
- 2 cups idli rice
- 1/2 cup poha (flattened rice)
- Salt, to taste
- Water, as needed
- 3 medium-sized potatoes, boiled and mashed
- 1 onion, chopped
- 2-3 green chilies, chopped
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- A pinch of hing (asafoetida)
- 1/2 tsp turmeric powder
- 1 tbsp oil
- Salt, to taste
Instructions:
For Dosa Batter:
Wash the urad dal and idli rice in water and soak them separately in water for 4-5 hours.
Soak the poha in water for 10-15 minutes.
Grind the urad dal and poha together in a grinder until smooth and fluffy.
Grind the idli rice separately in a grinder until it forms a slightly coarse paste.
Mix both the batters together, add salt, and mix well.
Let the batter ferment overnight or for 8-10 hours in a warm place.
For Masala Filling:
Heat oil in a pan, add mustard seeds and cumin seeds. Allow them to splutter.
Add chopped onions, green chilies, and hing. Sauté until the onions turn translucent.
Add turmeric powder and mix well.
Add the mashed potatoes and salt, and mix well.
Cook for 2-3 minutes, stirring occasionally. Remove from heat and keep aside.
For Making Masala Dosa:
Heat a non-stick tawa or griddle on medium-high heat. Grease it lightly with oil.
Take a ladleful of the dosa batter and spread it in a circular motion on the tawa to form a thin dosa.
Drizzle a few drops of oil on the sides of the dosa.
Once the edges of the dosa turn slightly golden brown, spread the potato masala filling on one side of the dosa.
Fold the dosa into half or roll it into a cylindrical shape.
Serve hot with coconut chutney, sambar, or tomato chutney.
Pro Tips:
- For crispy dosas, make sure the tawa is hot enough before spreading the batter.
- Adding a little fenugreek seeds to the batter while soaking the urad dal can help in fermenting the batter better.
- Do not spread the batter too thick or too thin, as it can affect the texture of the dosa.
- Use a non-stick tawa or griddle to avoid the dosa from sticking to the surface