Masala Dosa

Instructions

1. Prepare the batter
   Drain the soaked rice, urad dal, chana dal, and fenugreek seeds. Grind them together with about 1 cup of water in a high-powered blender until smooth and fluffy. The consistency should be like a thick pancake batter. Transfer to a large bowl, add salt, mix well, and let ferment in a warm place for 8-12 hours or overnight.
2. Make the potato filling
   Heat oil in a large pan over medium heat. Add mustard seeds and let them splutter. Add onions, green chilies, ginger, and curry leaves. Sauté until onions are translucent. Add turmeric powder and mix well. Add the mashed potatoes and salt, mixing thoroughly. Cook for 5-7 minutes, stirring occasionally. Finish with fresh cilantro and set aside.
3. Heat the griddle
   Heat a cast iron or non-stick griddle or pan over medium-high heat. Sprinkle a few drops of water on the surface - if they sizzle immediately, the griddle is ready. Lightly grease the surface with oil using a sliced onion or paper towel.
4. Cook the dosa
   Stir the fermented batter well. Take a ladle full of batter and pour it in the center of the hot griddle. Using the back of the ladle, spread the batter in a circular motion to form a thin crepe about 8-10 inches in diameter. Drizzle a teaspoon of oil around the edges and on top of the dosa.
5. Add the filling
   When the dosa begins to turn golden brown and crisp (about 2-3 minutes), place about 2-3 tablespoons of the potato filling in the center. Using a spatula, carefully fold the dosa in half over the filling, creating a semi-circle, or fold both sides over to create a roll.
6. Serve hot
   Remove the dosa from the griddle and serve immediately with coconut chutney and sambar. Repeat the process with the remaining batter and filling, greasing the griddle as needed between dosas.