Masala Dosa

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1. 1Step 1: Soak raw white rice (Sona Masuri or dosa rice), whole urad dal, chana dal, toor dal, and methi seeds together in water.
2. 2Step 2: Separately, soak medium poha in water for about 20 minutes.
3. 3Step 3: Drain the soaked ingredients and transfer them to a blender. Add 1/2 cup water and grind into a smooth batter. Add more water, if needed, to achieve a medium-thick, pourable consistency.
4. 4Step 4: Add salt to taste, then gently mix the batter well with your hand. Mixing by hand helps incorporate air into the batter, making the dosa softer and lighter.
5. 5Step 5: Cover the batter and let it ferment in a warm place for 8-12 hours. In cold climates, use an oven with the light on or the Instant Pot Yogurt mode to help maintain a warm temperature.
6. 6Step 6: Fermentation is done when the batter doubles in volume and develops a slightly sour smell. Add sugar, stir the fermented batter gently. Mix well before making the dosa.
7. 7Step 7: Heat a non-stick dosa tawa and pour a ladleful of batter onto it. Spread the batter in a circular motion to form a thin dosa. Drizzle a little ghee or oil around the edges and on top for extra crispiness.
8. 8Step 8: Cook until the bottom turns golden brown. You don't have to cook both sides. Spread a tasty potato masala mixture over the dosa. Serve hot with coconut chutney or sambar.