Ingredients:

  • 2 cups (300g) Raw Rice (Idli rice or short-grain rice)
  • ½ cup (100g) Whole Urad Dal (Skinless Black Gram Lentils)
  • 1 tsp (5g) Whole Fenugreek Seeds (Methi)
  • 1 tsp (6g) Cooked Rice or Poha (optional)
  • Salt to taste (added after fermentation)
  • Water as needed
  • 4 medium (500g) Russet or Yukon Gold Potatoes
  • 2 Tbsp (30ml) Ghee or Neutral Oil
  • 1 tsp (5g) Mustard Seeds (Rai)
  • 1 tsp (5g) Urad Dal (optional, for texture)
  • ½ tsp (2g) Whole Cumin Seeds (Jeera)
  • 1 large (150g) Yellow Onion, thinly sliced
  • 2-3 Green Chillies, slit lengthwise
  • 1-inch piece (10g) Ginger, finely minced or grated
  • 8-10 Fresh Curry Leaves
  • Pinch of Asafoetida (Hing) (optional)
  • ½ tsp (2.5g) Turmeric Powder
  • ¼ cup (60ml) Water (for masala)
  • Salt to taste (for masala)
  • 2 Tbsp (30ml) Fresh Coriander Leaves, chopped (for garnish)

Instructions:

  1. Soak: Rinse the rice, urad dal, and fenugreek seeds separately until the water runs clear. Soak them together in ample water for 6–8 hours.
  2. Grind Dal: Drain the soaked ingredients. Grind the urad dal first with a little cold water until extremely smooth and fluffy. Set aside in a large bowl.
  3. Grind Rice: Grind the soaked rice (along with the cooked rice/poha, if using) with minimal water to a slightly granular, smooth consistency.
  4. Mix & Ferment: Combine both batters. Mix well using your hand to aerate. Cover loosely and leave in a warm spot for 8–12 hours until doubled in volume and slightly tangy.
  5. Season Batter: Once fermented, gently stir the batter. Add salt to taste. The consistency should be like thin pancake batter.
  6. Prepare Masala: Boil, steam, or pressure cook the potatoes until just tender. Peel and roughly mash them, keeping some texture.
  7. Temper Aromatics: Heat ghee/oil in a pan. Add mustard seeds; once they sputter, add urad dal (if using), cumin seeds, curry leaves, asafoetida, and green chillies. Sauté for 30 seconds.
  8. Sauté Onion: Add the sliced onions and sauté until translucent. Stir in the grated ginger and turmeric powder; cook for one minute.
  9. Combine Masala: Add the roughly mashed potatoes and ¼ cup of water. Mix thoroughly. Add salt, cover, and simmer gently for 5 minutes. Stir in fresh coriander.
  10. Heat Tawa: Heat your griddle/tawa over medium-high heat until a drop of water sizzles instantly and evaporates.
  11. Spread Batter: Rub the surface with half a raw onion or a drop of oil (if needed). Reduce heat slightly. Pour about ¼ cup of batter onto the centre and quickly spread in a continuous, even, outward spiral motion.
  12. Cook Dosa: Increase heat to medium-high. Drizzle oil/ghee around the edges. Cook until the top surface looks dry and the underside is golden brown and crisp (about 2–3 minutes).
  13. Fill & Fold: Place a generous scoop of the potato masala in the centre. Fold the dosa in half or roll it up neatly. Serve immediately with Sambar and Chutney.