Dosa

Instructions

1. Prepare the batter
   Drain the soaked rice and dal completely. Grind the urad dal, fenugreek seeds, and chana dal together in a blender until smooth and fluffy, adding water as needed. Next, grind the rice to a slightly coarse texture. Mix both batters together, add salt, and leave to ferment in a warm place for 8-12 hours or overnight.
2. Check fermentation
   After fermentation, the batter should have risen and have a slightly sour smell. Stir the batter gently to bring it to pouring consistency. If using baking soda, add it now and mix well.
3. Prepare the filling (if making masala dosa)
   Heat 1 tablespoon of oil in a pan. Add mustard seeds and let them splutter. Add chopped onions and sauté until golden. Add turmeric powder, salt, and mashed potatoes. Mix well and cook for 2-3 minutes. Set aside.
4. Heat the griddle
   Heat a non-stick or cast-iron griddle or tawa over medium-high heat. Sprinkle a few drops of water to check if it's hot enough - the water should sizzle immediately.
5. Pour and spread the batter
   Ladle about 1/4 cup of batter onto the center of the hot griddle. Using the back of the ladle, spread the batter in a circular motion to form a thin crepe. Start from the center and work outwards to form a circle about 8-10 inches in diameter.
6. Cook the dosa
   Drizzle a teaspoon of oil or ghee around the edges of the dosa. Cook until the bottom turns golden brown and crisp (about 2-3 minutes). For masala dosa, place a spoonful of the potato filling in the center before folding.
7. Fold and serve
   Using a spatula, gently fold the dosa in half or roll it into a cylinder. For masala dosa, fold it over the filling. Transfer to a serving plate and serve immediately with coconut chutney and sambar.