Ingredients:

  • 2 cups Idli Rice or Sona Masoori Rice
  • 3/4 cup Urad Dal (Split, skinned black lentils)
  • 1 teaspoon Fenugreek Seeds (Methi)
  • 1/4 cup Flattened Rice (Poha)
  • 1 1/2 teaspoons Fine Sea Salt
  • Water (As needed)
  • 8 – 10 Dried Red Chillies (Kashmiri/Byadagi)
  • 1 tablespoon Bengal Gram (Chana Dal)
  • 6 large Garlic Cloves (Peeled)
  • 1 teaspoon Tamarind Paste
  • 1/2 teaspoon Jaggery or Brown Sugar
  • 1 tablespoon Sesame Oil (Gingelly Oil)
  • Salt (To taste)
  • 4 large Potatoes (boiled and mashed)
  • 2 tablespoons Vegetable Oil or Ghee
  • 1 teaspoon Mustard Seeds (Black/Brown)
  • 1/2 teaspoon Cumin Seeds
  • 1 sprig Curry Leaves
  • 1 teaspoon Ginger (Finely minced)
  • 2 – 3 Green Chillies (Slit lengthwise)
  • 1 medium Onion (Finely sliced)
  • 1/2 teaspoon Turmeric Powder
  • 1/2 cup Water
  • 2 tablespoons Fresh Coriander (Chopped)

Instructions:

  1. Soak: Rinse the rice, urad dal, and fenugreek seeds thoroughly. Soak them together, along with the poha, in fresh water for 4–6 hours.
  2. Grind: Drain the soaking water. Transfer the mixture to a wet grinder or blender. Add cold water incrementally until a smooth, thick, and pourable batter is achieved.
  3. Ferment: Transfer the batter to a large bowl (leaving headspace). Cover loosely and place in a warm spot (ideally 28–32°C) for 12–24 hours, or until doubled in volume, spongy, and slightly sour.
  4. Season: Once fermented, gently stir in the salt. If the batter is too thick, add a splash of water to reach the right pouring consistency. Do not over-mix.
  5. Sauté Spices (Chutney): Heat sesame oil in a small pan. Fry the chana dal and red chillies until the dal is golden brown (about 2 minutes). Remove from heat and cool slightly.
  6. Blend (Chutney): Combine the fried spices, garlic, tamarind paste, jaggery/sugar, and a tablespoon of water in a small blender. Grind until a smooth, thick paste is formed. Transfer to a bowl and set aside.
  7. Boil Potatoes: Boil the potatoes until tender. Peel and coarsely mash them.
  8. Temper (Filling): Heat oil/ghee in a pan. Add mustard seeds; once they splutter, add cumin seeds, curry leaves, green chillies, and minced ginger. Sauté for 30 seconds.
  9. Sauté Onions: Add the sliced onions and a pinch of salt. Cook until softened and translucent (about 5 minutes).
  10. Combine (Filling): Stir in the turmeric powder. Add the mashed potatoes and the 1/2 cup of water. Mix well until the filling is uniform and slightly soft. Check seasoning and garnish with fresh coriander.
  11. Heat Tawa: Place the Tawa over medium-high heat. Lightly grease the Tawa with a drop of oil/ghee and wipe clean with a tissue (this is essential). Reduce heat to medium.
  12. Spread Batter: Ladle approximately 1/3 cup of batter into the centre. Use the base of the ladle to spread the batter in a spiral motion, moving outwards to create a very thin circle.
  13. Cook Crisp: Drizzle 1 teaspoon of oil or ghee around the edges and over the surface. Cook the dosa undisturbed until the underside is deep golden brown and crispy (3–5 minutes).
  14. Assemble Chutney: Reduce the heat momentarily. Spread 1–2 teaspoons of the Red Garlic Chutney evenly across the inner surface of the dosa.
  15. Fill: Place 2–3 tablespoons of the potato filling (Palya) in a line down the centre of the dosa.
  16. Serve: Fold the sides over the filling (or roll tightly) and serve immediately. Wipe the Tawa clean and re-heat slightly before cooking the next dosa.