Madras Masala Dosa 🫓

Method

1. 1

   Soak the rice separately from the dal and fenugreek for several hours, then grind each to a smooth, airy batter.

2. 2

   Mix the two batters, salt them, and let them ferment in a warm spot overnight until slightly sour and bubbly.

3. 3

   Mash the boiled potatoes with turmeric, then temper mustard seeds, curry leaves and onion in oil and fold them through.

4. 4

   Spread a ladle of batter thin on a hot griddle, drizzle oil and cook until the underside is golden and crisp.

5. 5

   Set a line of potato masala down the middle, fold the dosa over and serve hot with chutney and sambar.