Medium

Rice

Potato

unit

Turmeric powder

teaspoon

Urad Dal

Fenugreek Seeds

Teaspoon

Masala dosa 

Rinse the rice and urad dal separately in water until the water runs clear.

Soak the rice, urad dal, and fenugreek seeds in enough water for at least 4-6 hours or overnight.

After soaking, drain the water and blend the rice and urad dal in a mixer or blender, adding water as needed to make a smooth batter. The batter should be of a pouring consistency.

Add salt to the batter and mix well. Allow it to ferment for 8-12 hours or overnight in a warm place. The batter should double in volume.

Heat a non-stick dosa tava or griddle. Grease it lightly with oil or ghee.

Pour a ladleful of dosa batter onto the tava and spread it in a circular motion to make a thin, even crepe.

Drizzle a little ghee or oil around the edges and on the dosa.

Place a portion of the potato masala filling in the center of the dosa and fold it in half or roll it up.

Medium

60 min

Indian

Servings

4

Nutrition

/ per serving

Directions

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Step #2

6 min.

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