Ingredients:

  • 2 cups Idli Rice or short-grain white rice
  • ¾ cup Urad Dal (Split Black Gram)
  • 1 teaspoon Fenugreek Seeds (Methi)
  • 1 ½ teaspoons Salt
  • 8-10 Dry Red Chillies (Kashmiri or Byadagi)
  • 6 large Garlic Cloves
  • Pinch of Asafoetida (Hing)
  • 4 large Potatoes (about 1.5 lbs / 700g)
  • 2 tablespoons neutral oil
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Urad Dal (for filling)
  • 1 teaspoon Chana Dal (for filling)
  • 1 sprig Curry Leaves
  • 1 medium Onion, finely chopped
  • 1-2 Green Chillies, slit
  • ½ teaspoon Turmeric Powder
  • 1 ½ cups Fresh or Frozen Coconut, grated or chopped
  • ¼ cup Roasted Chana Dal (Dalia/Pottukadalai)
  • 1 inch piece Ginger, peeled
  • 1-2 Green Chillies (for chutney)
  • ½ cup Water (for chutney)
  • ½ teaspoon Salt (for chutney)
  • 1 teaspoon Oil (for tempering)
  • ½ teaspoon Mustard Seeds (for tempering)
  • 1 Dried Red Chilli, broken (for tempering)
  • 5-6 Curry Leaves (for tempering)

Instructions:

  1. Soak: Rinse rice, urad dal, and fenugreek seeds separately. Soak them together in ample water for 4–6 hours.
  2. Grind: Drain water. Grind the soaked mixture using minimal fresh, cold water until you achieve a very smooth, silky consistency.
  3. Ferment: Transfer the batter to a large bowl, add salt, mix gently, cover loosely, and leave in a warm place for 8–16 hours until it has doubled in volume.
  4. Prepare Masala Paste: While batter ferments, grind dry red chillies, garlic, and asafoetida with 1-2 tablespoons of water until smooth. Set aside.
  5. Prepare Potato Filling: Boil, peel, and mash the potatoes. Heat 2 tablespoons of oil. Temper mustard seeds, dals, curry leaves, onions, and green chillies. Sauté until onions soften. Add turmeric and salt, then stir in the mashed potatoes and cook briefly. Keep warm.
  6. Prepare Coconut Chutney: Blend coconut, roasted dal, ginger, green chillies, ½ cup water, and salt until smooth. Prepare tempering by heating 1 teaspoon oil and frying mustard seeds, 1 broken red chilli, and curry leaves until they sputter. Pour over the chutney.
  7. Finish Batter: Gently fold the fermented batter. If too thick, thin it with water until it pours easily off a spoon.
  8. Heat Pan: Heat the Tawa/Griddle over medium-high heat. Test the heat; a drop of water should sizzle and evaporate immediately. Lightly oil the pan and wipe off excess.
  9. Ladle and Spread: Pour one ladleful of batter onto the centre of the hot pan. Working quickly, use the bottom of the ladle in a circular, outward motion to spread the batter into a thin, even circle.
  10. Cook and Apply Masala: Drizzle oil/ghee around the edges. Cook until the bottom is golden brown (2-3 minutes). Spread a thin layer of the Mysore Masala Paste over the surface.
  11. Fill and Fold: Spoon a line of the warm potato filling down the centre. Fold the dosa in half or roll it up tightly.
  12. Serve: Slide onto a plate immediately, serving hot with the Spicy Coconut Chutney and Sambar (optional).