Ingredients
Instructions
Prep ahead
- soak rice, urad dal, fenugreek 6 hrs; grind and ferment batter overnight.
- boil potatoes; cool, peel, and cube.
- slice onion; mince ginger, garlic, green chili.
- measure mustard seeds, turmeric, cumin, salt.
- heat lightly oiled griddle (tawa); ready blender/grinder.
Cooking steps
Warm 1 tbsp oil in skillet; crackle mustard seeds. add onion, chili, ginger, garlic; sauté 3 min until translucent.
Sprinkle turmeric and cumin; add cubed potatoes, salt. toss, lightly mash, cook 2 min. finish with chopped cilantro; keep filling warm.
Stir salt into fermented batter; thin with water to a pourable crêpe consistency.
Over medium heat, ladle ½ cup batter onto hot griddle; spread thin circle outward with ladle back. drizzle a few drops oil on edges.
Cook until underside golden and edges lift, 2–3 min. spoon potato filling down center; fold dosa over and slide to plate.
Repeat for remaining batter and filling. serve crisp dosas immediately with coconut chutney and sambar.
(active time ≈ 35 min | total ≈ 12 hr incl. soaking/ferment)