Perfecting a Crispy Masala Dosa Delight

Ingredients

For the Batter:

• 1.5 cups idli rice or parboiled rice (alternatively, short-grained rice like golden vine)
• ½ cup black gram 
• 1 tablespoon split chickpeas 
• 20 fenugreek seeds 
• ⅓ cup thick flattened rice 
• Water

For the Potato Filling:

• 4 medium-sized potatoes
• 1 tablespoon split chickpeas 
• 2 medium onions, thinly sliced
• 1-2 green chilies, finely chopped
• 1 inch piece of ginger, finely chopped
• 3 tablespoons coriander leaves, chopped
• 2 tablespoons oil or ghee
• 2 tablespoons cashews (optional)
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds (optional)
• ¼ teaspoon turmeric powder
• A pinch of asafoetida (hing, optional)
• Salt to taste
• ¼ to ½ teaspoon sugar (optional)

For Crumbing:

• Plain flour
• 1 egg
• Water
• Salt
• Turmeric powder
• Bread crumbs

Instructions

1. Soak 1.5 cups of idli rice, ½ cup black gram dal, 1 tablespoon split chickpeas , 20 fenugreek seeds, and ⅓ cup flattened rice in water separately for 4-5 hours before combining.
2. Strain the soaked lentils and fenugreek seeds. Place them in a grinder with ½ cup of fresh water or the soaked water. Grind until the mixture is light and fluffy.
3. Strain the rice and poha. In the same grinder, add the soaked rice and 1 cup of fresh water. Grind to a fine, grainy consistency similar to cream of wheat.
4. Mix the rice batter with the black gram batter. Add ½ teaspoon salt and mix thoroughly. Cover and let it ferment at room temperature for 8-9 hours, or up to 24 hours, depending on the ambient temperature.
5. To prepare the potato filling, Boil 4 medium-sized potatoes in a pressure cooker for 5-6 whistles until tender. Alternatively, use a pan or Instant Pot. Once cooked, peel and chop them.
6. Soak 1 tablespoon split chickpeas in ¼ cup hot water for 30 minutes. Drain and set aside.
7. Heat oil or ghee in a frying pan. Add mustard seeds and optionally cumin seeds. Once they splutter, add split chickpeas and sauté until golden.
8. Add onions, green chilies, ginger, and curry leaves. Sauté until the onions are translucent.
9. Add turmeric powder and a pinch of asafoetida, if using. Mix well.
10. Add ½ cup water and simmer until slightly thickened. Stir in the chopped potatoes, salt, and optional sugar. Simmer for 3-4 minutes. Finish with coriander leaves and optional cashews.
11. Heat a cast iron or non-stick pan. If using a cast iron pan, smear a bit of oil; otherwise, skip the oil for non-stick pans.
12. Stir the fermented batter well. Pour a ladleful of batter onto the hot pan and spread it in a circular motion.
13. Drizzle a bit of oil on top and edges. Cover and cook until the base is golden and crispy. Optionally, flip and cook the other side.
14. Place a portion of the potato masala filling in the center of the dosa. Fold the dosa over the filling. Serve hot.
15. Serve your masala dosa with sambar, coconut chutney, onion chutney, tomato chutney, or peanut chutney for an authentic experience.

Enjoy your homemade masala dosa, a delightful combination of crisp dosa and flavorful potato filling!