Masala Dosa – Crispy South Indian Rice & Lentil Crepe

About this recipe

Method

1. 1

   Rinse the rice, urad dal, poha and fenugreek, then soak for 6 hours.

2. 2

   Drain and blend with a little water into a smooth batter.

3. 3

   Add salt to the batter and ferment, covered, in a warm place for 8-12 hours.

4. 4

   For the filling, temper mustard seeds, curry leaves and turmeric in 1 tbsp oil.

5. 5

   Add the onion and green chilies and sauté until softened.

6. 6

   Stir in the mashed potatoes and salt, then cook for 2-3 minutes.

7. 7

   Pour a ladle of batter onto a hot pan and spread it thin and round.

8. 8

   Once the edges crisp up, place the potato filling in the center, fold the crepe and serve.