Indian Masala Dosa with Spiced Potato Filling and Coconut Chutney

1. 1

   Soak rice, urad dal, and fenugreek seeds for at least 4 hours, then drain.

2. 2

   Blend soaked ingredients to a smooth batter, adding water as needed. Ferment overnight.

3. 3

   Heat oil in a skillet, add mustard seeds, cumin, and chopped onions, cooking until golden.

4. 4

   Stir in mashed potatoes, turmeric, green chili, and salt; mix well and set aside.

5. 5

   Heat a non-stick pan, pour a ladle of batter, and spread into a thin circle. Drizzle oil.

6. 6

   Cook until edges turn golden, add potato filling, and fold the dosa. Serve with coconut chutney.

7. 7

   For chutney, blend grated coconut with salt and a little water until smooth.

Per serving