मसाला डोसा(Masala Dosa)

• Soak the rice and lentils for 5–6 hours.
• Then, grind them into a batter and set it aside to ferment for 3–4 hours.
• Once the batter has fermented, add water and salt as needed.
• Place a griddle (tava) over the heat, sprinkle some water on it, and wipe it clean.
• Drizzle some oil onto the griddle, then use a small bowl or ladle to spread the batter evenly across the surface.
• Drizzle oil around the edges of the dosa.
• Once the dosa is cooked, add the filling.
• Place the potato filling inside and fold the dosa.

Method for the Potato Filling:

Heat some oil in a bowl or pan. Add mustard seeds, curry leaves, dried red chilies, chopped green chilies, and onions, and sauté briefly. Next, add chopped tomatoes and dry spices, and cook for a few minutes. Then, add boiled potatoes, green peas, salt, and red chili powder, and sauté for a little while longer. Garnish with fresh coriander leaves before removing from the heat.