Preparation Time: 30-35 minutes
Soak ingredients: Rinse and soak rice, urad dal, chana dal (optional), and fenugreek seeds separately in enough water for 6-8 hours or overnight. Grind the batter: Drain the water from soaked ingredients. Grind urad dal and fenugreek seeds first into a smooth paste using a blender or wet grinder, adding water gradually as needed. Then grind rice (and chana dal, if used) to a slightly coarse consistency. Ferment the batter: Mix both ground pastes, add salt, and leave the batter to ferment in a warm place for 8-12 hours or until it rises and becomes bubbly. .
Heat oil: In a pan, heat oil. Add mustard seeds and let them splutter. Then add cumin seeds, chana dal, urad dal, and curry leaves. Fry until golden brown. Add aromatics: Add ginger, green chilies, and sliced onions. Sauté until onions turn translucent. Spice it up: Add turmeric powder and mix well. Add potatoes: Add the mashed potatoes and salt. Stir to combine and cook for a few minutes until everything is well mixed and heated through. Finish: Garnish with fresh coriander leaves. Squeeze lemon juice (if using) and set aside.
Heat the tawa (griddle): Heat a non-stick or cast-iron tawa. When hot, drizzle a few drops of oil and spread it using a paper towel. Spread the batter: Pour a ladle of fermented batter in the center and spread it evenly into a thin circle using the back of the ladle. Cook the dosa: Drizzle oil or ghee around the edges and cook until the edges start to lift and the bottom turns golden brown and crispy. Add filling: Place a portion of the prepared potato masala filling in the center of the dosa. Fold it over and serve.
Serve hot masala dosa with coconut chutney and sambar. Enjoy!
