Masala Dosa with Potato Masala

Ingredients(for 2 medium masala dosas with potato masala each)

• 1 cup Rice (sona masoori or any short-grain)
• 1/4 cup Urad dal (split black gram)
• 2 tbsp Poha (flattened rice)
• 1/4 tsp Methi seeds (fenugreek seeds)
• to taste Salt (namak)
• 2 medium Potatoes (boiled and peeled)
• 1 large Onion (finely sliced)
• 1 Green chili (finely chopped)
• 1/2 inch Ginger (grated)
• 1/4 tsp Turmeric powder (haldi)
• 1/2 tsp Mustard seeds (rai)
• 8-10 Curry leaves (kadi patta)
• 2 tsp Oil (preferably cold-pressed or sesame oil)
• 2 tbsp Coriander leaves (finely chopped, dhania) - optional

Instructions

1. 1

   Wash and soak rice, urad dal, poha, and methi seeds together for 6 hours or overnight. Drain and grind with water to a smooth, flowing batter. Add salt and ferment in a warm place for 8 hours.

   10 minutes

   Fermentation time may vary; batter should double in volume and turn slightly bubbly.

2. 2

   Boil, peel, and mash the potatoes. Set aside.

   5 minutes

   Do not over-mash; small chunks add texture.

3. 3

   Heat 1 tsp oil in a kadhai. Add mustard seeds and let them splutter. Add curry leaves, green chili, and ginger. Sauté for 30 seconds.

   2 minutes

   Keep flame medium to avoid burning spices.

4. 4

   Add sliced onions and sauté until translucent. Add turmeric powder and mashed potatoes. Mix well and cook for 2 minutes. Add salt and coriander leaves if using. Set aside.

   5 minutes

   Sprinkle a little water if the masala looks dry.