Ingredients:

  • 2 cups Idli Rice (or Parboiled Rice)
  • 1/2 cup White Urad Dal (Split & Skinned Lentils)
  • 1/4 cup Flattened Rice (Poha)
  • 1 teaspoon Fenugreek Seeds (Methi)
  • Filtered Water (As needed for grinding)
  • 1 to 1 1/2 teaspoons Sea Salt
  • 4 large Russet Potatoes (Boiled and roughly mashed)
  • 2 tablespoons Vegetable Oil or Coconut Oil
  • 1 teaspoon Black Mustard Seeds
  • 1/2 teaspoon Cumin Seeds
  • 1/4 teaspoon Asafoetida (Hing)
  • 1 sprig Curry Leaves
  • 2 Green Chillies (Finely chopped)
  • 1 teaspoon Ginger Paste (Freshly grated)
  • 1 medium Yellow Onion (Finely sliced)
  • 1/2 teaspoon Turmeric Powder
  • 1/2 cup Water
  • Salt (To taste)
  • 2 tablespoons Fresh Coriander/Cilantro (Chopped)
  • Unsalted Butter or Ghee (As needed, for cooking)

Instructions:

  1. Soak: Rinse the rice, urad dal, fenugreek, and poha thoroughly. Soak the mixture in water for 4–6 hours, or overnight.
  2. Grind: Drain the soaking water. Using a wet grinder or high-powered blender, grind the mixture with fresh, cold water until it forms a very smooth, airy batter. The texture should be like heavy cream.
  3. Ferment: Transfer the batter to a large bowl. Cover loosely and place in a warm spot (70°F–85°F / 21°C–30°C) for 8–18 hours. The batter should double in volume and have visible air bubbles.
  4. Season Batter: Gently stir the batter after fermentation, then stir in the sea salt. If too thick, stir in 1–2 tablespoons of water.
  5. Prepare Potatoes: Boil, peel, and roughly mash the potatoes. Set aside.
  6. Temper Spices: Heat the oil/ghee in a large pan over medium heat. Add mustard seeds and cumin seeds. Wait until the mustard seeds splutter.
  7. Sauté Aromatics: Add asafoetida, curry leaves, ginger paste, and green chillies. Sauté for 30 seconds until fragrant. Add the sliced onions and a pinch of salt. Cook until softened and translucent (about 5–7 minutes).
  8. Combine Filling: Stir in the turmeric powder. Add the mashed potatoes and the ½ cup of water. Mix well until the filling is uniformly yellow and slightly moist. Adjust salt, cook for 2 minutes, then stir in fresh coriander (Aloo Masala).
  9. Heat Tawa: Place the Tawa (griddle) over medium-high heat. If using cast iron, lightly grease and wipe away the excess.
  10. Spread Batter: Lower the heat to medium. Pour one ladle of batter (about ¼ cup) into the center and use the back of the ladle to quickly spread the batter outward in a tight spiral motion, creating a thin, uniform circle.
  11. Cook Crisp: Drizzle ½ teaspoon of oil or ghee around the edges and over the top. Cook undisturbed for 3–5 minutes until the base is dark golden brown and crispy.
  12. Fill and Serve: Place 2–3 tablespoons of Aloo Masala filling in the center of the dosa. Fold the dosa in half or roll it up tightly. Serve immediately.