Masala Dosa

1. 1
   prep

   Soak the rice and dal for the batter.

   1.Wash 2 cups rice and ½ cup urad dal separately until water runs clear.

   2.Soak rice with ½ tsp fenugreek seeds in 3 cups water for 4 hours.

   3.Soak urad dal separately in 2 cups water for 4 hours.

   TIPSoaking well ensures a fluffy batter — don't rush this step.
2. 2
   prep

   Grind the batter to a smooth paste.

   1.Drain urad dal and grind first in a wet grinder, adding water gradually until silky and fluffy (about 20 min).

   2.Remove the dal paste, then grind the soaked rice to a slightly coarse paste (not completely smooth).

   3.Mix both pastes in a large bowl with clean hands, combining well to aerate.

   TIPThe rice should have a little grit — over-grinding makes dosas hard instead of crispy.
3. 3
   rest · ~480 min

   Ferment the batter overnight.

   Cover the bowl loosely and let it rise in a warm place for 8-10 hours or overnight. The batter will double in volume and smell slightly sour.

   TIPIn cold weather, place the bowl in an oven with the light on — the gentle warmth helps fermentation.
4. 4
   prep

   Season the fermented batter.

   1.Once fermented, add 0.5 tsp salt to the batter and mix gently.

   2.Adjust consistency with a splash of water if needed — it should be pourable but not runny.
5. 5
   boil · ~20 min

   Boil and prepare the potatoes.

   1.Boil 4 medium potatoes in water until fork-tender (15-20 min).

   2.Drain, peel, and roughly mash them — keep some small chunks for texture.

   TIPDon't mash the potatoes too smooth; chunky bits make the filling more interesting.
6. 6
   temper · ~3 min

   Make the tempering for the potato filling.

   1.Heat 2 tbsp oil in a pan over medium heat.

   2.Add 1 tsp mustard seeds and let them splutter (30 sec).

   3.Add 1 tsp chana dal, ½ tsp urad dal, and ½ tsp cumin seeds — sauté until golden (1 min).

   4.Toss in 10 curry leaves, 2 slit green chilies, and 1 inch chopped ginger — fry until fragrant (30 sec).

   5.Add 2 tbsp broken cashews and sauté until light golden (1 min).
7. 7
   saute · ~9 min

   Sauté onions and build the potato filling.

   1.Add 2 thinly sliced onions and cook until translucent and soft (4-5 min).

   2.Stir in 1 pinch turmeric powder and mix well.

   3.Add the mashed potatoes, 1 pinch salt, and ½ cup water — stir to combine.

   4.Cover and simmer for 5 minutes on low heat, then turn off the heat.

   5.Finish with 1 tbsp lemon juice and 2 tbsp chopped cilantro.

   TIPLet the filling cool slightly before stuffing — hot filling makes the dosa soggy.
8. 8
   fry

   Cook the masala dosa.

   1.Heat a flat tawa or griddle over medium-high heat. Sprinkle a few drops of water — it should sizzle and evaporate instantly.

   2.Wipe the tawa with an oiled cloth or halved onion.

   3.Pour a ladleful of batter in the centre and spread outward in a thin circular motion to form a large, even crepe.

   4.Drizzle 1 tsp oil around the edges and on top — let it cook undisturbed.

   TIPWork fast when spreading — the batter sets quickly on a hot tawa.
9. 9
   assemble · ~2 min

   Fill and fold the dosa.

   1.When the base turns golden brown and the edges lift (about 2 min), place a generous scoop of potato filling in the centre.

   2.Fold the dosa over the filling into a half-moon or roll it into a cylinder.

   3.Remove immediately and serve hot.

   TIPDon't flip the dosa — masala dosa gets its distinct color from one-sided cooking.
10. 10
    serve

    Repeat with remaining batter and serve immediately with coconut chutney and sambar.

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