Dosa Masala

Name: Dosa Masala
Cuisine: indian
Ingredients: 1 cup raw rice; 1/4 cup split black gram (urad dal); 1/2 tsp fenugreek seeds; 2 cups water (for batter); Salt to taste; 3 medium potatoes, boiled and mashed; 1 medium onion, thinly sliced; 1 tsp mustard seeds; 10 curry leaves; 1/4 tsp turmeric powder; 2 green chilies, finely chopped; 1 tbsp ginger, grated; 2 tbsp oil (for tempering)

Masala Dosa

Ingredients

1 cup raw rice
1/4 cup split black gram (urad dal)
1/2 tsp fenugreek seeds
2 cups water (for batter)
Salt to taste
3 medium potatoes, boiled and mashed
1 medium onion, thinly sliced
1 tsp mustard seeds
10 curry leaves
1/4 tsp turmeric powder
2 green chilies, finely chopped
1 tbsp ginger, grated
2 tbsp oil (for tempering)

Instructions

11. Rinse rice, urad dal, and fenugreek seeds; soak together for 4–6 hours.
22. Drain and grind to a smooth batter with 2 cups water; add salt and let ferment overnight (8–12 hrs).
33. Boil potatoes, mash them, and mix with sliced onion, green chilies, ginger, turmeric, and salt to taste.
44. Heat 2 tbsp oil in a pan, add mustard seeds and curry leaves; once they splutter, stir in the potato mixture and cook 3–4 minutes.
55. Heat a non‑stick griddle, lightly oil, pour a ladle of batter, spread thin in a circular motion, and drizzle a few drops of oil around the edges.
66. Cook until crisp and golden, place a portion of the potato filling on one half, fold the dosa over, and serve hot with coconut chutney and sambar.

Source: llm-generated