Masala Dosa

Steps

1. Soak the rice and fenugreek seeds together in water for at least 4 hours.
2. Soak the urad dal, toor dal, and chana dal together in water for at least 4 hours.
3. Drain and grind the urad dal mixture with the poha to a smooth, fluffy batter, adding water as needed.
4. Drain and grind the rice mixture to a slightly coarse batter.
5. Combine both batters, mix well, and ferment overnight (8-9 hours) in a warm place.
6. Once fermented, add salt and mix the batter well before use.
7. For the aloo bhaji: heat oil in a pan and add mustard seeds, urad dal, chana dal, dried red chilli, curry leaves, and asafoetida; let them splutter.
8. Add chopped green chillies, ginger, and sliced onion; saute until the onion softens slightly.
9. Add turmeric and salt, then mix in the mashed potatoes along with a little water to get a soft mash consistency.
10. Simmer for a few minutes, then stir in coriander leaves and lemon juice. Set the aloo bhaji aside.
11. Heat a flat griddle (tawa) and pour a ladle of dosa batter, spreading it thin in a circular motion.
12. Drizzle oil around the edges and cook until the base turns golden and crisp.
13. Place a portion of the aloo bhaji in the center and fold the dosa over it.
14. Serve hot with coconut chutney and sambar.