Dosa Recipe

 

Here's a basic dosa recipe with a potato filling:


For the dosa batter:

Ingredients:

1 cup rice (any variety)

1/4 cup dal mash (black gram)

1/4 teaspoon fenugreek seeds (methi seeds)

Salt to taste

Water for grinding

Instructions:


Wash the rice, dal mash, and fenugreek seeds separately and soak them in water for about 4-6 hours.

Drain the water and grind the soaked rice, dal, and fenugreek seeds together to make a smooth batter. Add water gradually as needed.

Add salt to the batter and mix well. Allow the batter to ferment overnight or for about 8-12 hours.

For the potato filling:

Ingredients:


2 large potatoes, boiled, peeled, and mashed

1 small onion, finely chopped

1-2 green chilies, finely chopped

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

A pinch of asafoetida (hing)

A few curry leaves

1/2 teaspoon turmeric powder

Salt to taste

2 tablespoons oil

Instructions:


Heat oil in a pan and add mustard seeds. Once they start to splutter, add cumin seeds, asafoetida, and curry leaves.

Add chopped onion and green chilies. Sauté until the onions turn translucent.

Add turmeric powder and sauté for a minute.

Add the mashed potatoes and salt. Mix well and cook for a few minutes until the flavors are combined.

For making the dosa:


Heat a non-stick pan or a dosa tava. Once hot, lower the flame to medium.

Pour a ladleful of dosa batter onto the center of the tawa.

Spread the batter in a circular motion to form a thin dosa.

Drizzle a little oil around the dosa and cook until the edges turn golden brown.

Place a portion of the potato filling in the center of the dosa.

Fold the dosa over the filling to form a semi-circle or roll it up.

Cook for another minute, then remove the dosa from the pan.

Serve the dosa with chutney and enjoy!

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