Dosa

Ingredients

• 200g Rice flour
• 100g Urad dal (split black lentils)
• 1/2 TL Fenugreek seeds
• 2 medium potatoes
• 1 EL Vegetable oil
• 1 TL Mustard seeds
• 6 Curry leaves
• 1 Green chili
• 1/2 TL Turmeric powder
• 1/2 TL Salt
• 120ml Water

Instructions

1. Soak rice flour, urad dal, and fenugreek seeds in water overnight or for at least 6 hours. Drain, then blend with a little fresh water to a smooth batter.
2. Transfer the batter to a large bowl, season lightly with salt, and let it ferment in a warm place for 8-12 hours until light and frothy.
3. For the filling, boil, peel, and mash the potatoes. Heat oil in a pan, then sauté mustard seeds and curry leaves until the seeds pop.
4. Add chopped green chili and turmeric powder, and sauté briefly. Stir in the mashed potatoes and a pinch of salt, mixing well.
5. Heat a non-stick pan over medium heat. Pour a ladleful of batter into the center and spread it outwards with the bottom of the ladle to form a thin crepe.
6. Drizzle a little oil around the edges of the dosa and cook until golden brown and crispy. Fill with the potato mixture and fold in half.
7. Serve immediately while hot with chutney and sambar.

Nutrition