Onion Masala Dosa

Ingredients(for 2 medium dosas with onion masala filling)

• 1 cup Rice (short-grain or idli rice (chawal))
• 1/4 cup Urad dal (split black gram)
• 1/2 tsp Fenugreek seeds (methi dana)
• to taste Salt
• as needed Water (for batter consistency)
• 2 medium Onion (finely sliced (pyaz))
• 2 small Boiled potatoes (peeled and mashed (aloo))
• 1-2 Green chillies (finely chopped)
• 8-10 Curry leaves (kadi patta)
• 1/2 tsp Mustard seeds (rai)
• 1/4 tsp Turmeric powder (haldi)
• a pinch Asafoetida (hing) - optional
• 2 tsp Oil (preferably cold-pressed or coconut oil)
• 2 tbsp Coriander leaves (chopped (dhaniya)) - optional

Instructions

1. 1

   Rinse rice and urad dal separately. Soak rice with fenugreek seeds in enough water for 6 hours. Soak urad dal separately for the same duration.

   6 hours soaking (prep in 5 minutes)

   Use filtered water for better fermentation.

2. 2

   Grind the soaked rice and urad dal with minimal water to a smooth, thick batter. Mix both batters, add salt, and ferment overnight (8-12 hours) in a warm place.

   10 minutes (overnight ferment)

   Batter should double in volume and have a light, airy texture.

3. 3

   For the onion masala: Heat 1 tsp oil in a pan. Add mustard seeds and let them splutter. Add hing, curry leaves, and green chillies. Sauté for 30 seconds.

   2 minutes

   For extra aroma, add a pinch of turmeric at this stage.

4. 4

   Add sliced onions and a pinch of salt. Sauté until onions turn translucent. Add turmeric and mashed potatoes; mix well. Cook for 3-4 minutes. Stir in coriander leaves.

   5 minutes

   Do not brown the onions; keep them soft for authentic taste.