Back to 8 servings batter 1.5 cup idli rice or sona masoori rice, raw, rinsed 0.5 cup whole urad dal (gota), or split urad dal 1 tablespoon chana dal 1 tablespoon toor dal 0.5 teaspoon fenugreek seeds (methi) 3 tablespoon poha (flattened rice), soaked 20 to 30 minutes 1 teaspoon rock salt or non-iodized salt, plus more to taste 1 teaspoon sugar, added after fermenting, for browning potato masala 4 potatoes, about 1 lb, boiled, peeled and cubed 1 tablespoon oil 0.5 teaspoon mustard seeds 0.5 teaspoon cumin seeds 1 teaspoon chana dal, soaked 10 minutes, drained 10 curry leaves 1 pinch asafoetida (hing), optional 1 teaspoon ginger, grated 2 green chilies, chopped, to taste 1 cup onion, thinly sliced 0.5 teaspoon turmeric powder 0.75 teaspoon salt, or to taste 2 tablespoon cilantro, finely chopped dosa ghee or oil, for cooking the dosas
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1 Step 1: Rinse the rice, whole urad dal, chana dal, toor dal and fenugreek seeds, then soak them together in plenty of water for 4 to 6 hours. Soak the poha separately for 20 to 30 minutes.2 Step 2: Drain the soaked grains and blend the rice with the poha and about 1/2 cup water to a smooth, slightly grainy batter. Blend the dal separately with cold water until light and fluffy, then combine the two in a large bowl.3 Step 3: Mix in the salt by hand for about 2 minutes. Cover the bowl and ferment in a warm spot for 8 to 12 hours, until the batter has doubled, is bubbly and smells slightly sour. In a cold kitchen, keep it in an oven with only the light on.4 Step 4: Stir in the sugar gently. Thin the batter with a little water until it is medium-thin and pourable.5 Step 5: Boil the potatoes until just tender, about 15 minutes, then peel, cube and lightly mash them. Soak the chana dal in hot water for 10 minutes and drain.6 Step 6: Heat the oil over medium. Add the mustard seeds and cumin and let them splutter, then add the drained chana dal and fry until golden, about 1 minute. Add the asafoetida, curry leaves, ginger and green chilies and cook for 30 seconds.7 Step 7: Add the sliced onion and cook until soft and translucent, about 3 to 4 minutes. Stir in the turmeric and salt, then the mashed potatoes, adding 2 to 3 tablespoons of water if dry. Cook for 2 to 3 minutes, then turn off the heat and stir in the cilantro.8 Step 8: Heat a cast iron or non-stick tawa over medium-high until a drop of water sizzles and evaporates at once. Lower the heat slightly and grease the surface lightly with oil or a cut onion half.9 Step 9: Pour a ladle of batter into the centre and spread it outward in circles to form a thin crepe. Drizzle oil or ghee around the edges and over the top.10 Step 10: Cook until the underside is golden and the edges lift from the pan, about 2 to 3 minutes. Spoon about 2 tablespoons of potato masala down the centre, then fold or roll the dosa.11 Step 11: Serve immediately while hot and crisp, with coconut chutney and sambar. Wipe and re-grease the tawa between dosas.getsaucepan.com/r/50a50e19-6e45-5821-96e8-0ed3078065a0
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