Masala Dosa

Batter (day before): Grind soaked rice (with a little water) in a blender until very smooth. Separately grind soaked dal and fenugreek until completely smooth and fluffy. Combine both batters, add salt, mix well. Ferment at room temperature (28–32°C) for 12–16 hours until the batter is bubbly and has nearly doubled.

About 5 min

Potato masala: heat oil in a pan. Add mustard seeds; when they pop, add curry leaves and green chillies. Add sliced onion and cook 8 minutes until soft and translucent. Add ginger and turmeric; stir 1 minute. Add mashed potatoes, salt and a splash of water. Mix until combined. Keep warm.

About 11 min

Heat a cast-iron or non-stick flat griddle (tawa) until very hot — a drop of water should skitter and evaporate immediately. If using cast iron, season with half a cut onion rubbed over the surface.

About 11 min

Pour a ladle of batter (about 120 ml) onto the centre of the hot griddle. Using the back of the ladle, spread in a spiral motion outward into a large thin circle (about 28–30 cm diameter). Work quickly — the batter sets fast.

About 11 min

Drizzle a little oil around the edges and on top. Cook on medium-high heat for 2–3 minutes until the edges start to lift and the bottom is golden-brown and crispy. Do not flip.

About 11 min

Place 3–4 tbsp of potato masala along the centre of the dosa. Fold or roll the dosa around the filling. Remove from the griddle and serve immediately with fresh coconut chutney and sambar. Each dosa should be served the moment it comes off the griddle.

About 3 min