Masala Dosa

Soak rice and dal

Rinse the rice and urad dal separately, then soak them with the fenugreek seeds in water for six hours.

Grind and ferment

Grind the rice and dal together with water into a smooth, pourable batter, add salt, then leave to ferment in a warm place for ten hours or overnight until risen and bubbly.

Temper the filling

Heat oil in a pan and add mustard seeds, urad dal, curry leaves, green chilies and asafoetida, and let them sizzle.

Simmer the potato filling

Add the onion and ginger to the tempering, cook until softened, then stir in the turmeric, mashed potatoes and salt, and simmer everything together.

Spread and cook the dosa

Pour a ladle of batter onto a hot, lightly oiled griddle and spread it thinly in a circular motion, then drizzle oil around the edges and cook until golden and crisp.

Fill and fold

Spoon a line of the potato filling along the center of the dosa and fold it over into a half-moon or roll.

Repeat and serve

Repeat with the remaining batter and filling, and serve immediately with coconut chutney and sambar.