Instructions:
1. Dosa Batter:
- Rinse the rice, urad dal, and fenugreek seeds separately. Soak them in water overnight or for at least 6-7 hours.
- Drain the water and grind the soaked ingredients together in a blender until you get a smooth batter. Add water gradually as needed.
- Transfer the batter to a large bowl, add salt, and mix well. Cover the bowl and let it ferment in a warm place for about 8-10 hours or overnight.
2. Potato Filling:
- Heat oil in a pan over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds, asafoetida, and curry leaves. Saute for a few seconds.
- Add chopped onions and green chilies. Cook until the onions turn translucent.
- Mash the boiled potatoes and add them to the pan. Mix well.
- Add turmeric powder and salt. Stir to combine all the ingredients. Cook for 2-3 minutes.
- Remove from heat and set aside.
3. Chutney:
- In a blender, add grated coconut, green chilies, ginger, coriander leaves, and salt.
- Blend them together, adding water gradually, until you get a smooth chutney consistency. Adjust salt to taste.
4. Making Dosas:
- Heat a non-stick tawa (griddle) or a dosa pan over medium heat.
- Pour a ladleful of the dosa batter onto the center of the tawa.
- Spread the batter in a circular motion from the center towards the edges to form a thin dosa.
- Drizzle a little oil or ghee around the edges of the dosa and cook until it turns golden brown.
- Spread a spoonful of the potato filling in the center of the dosa. Fold the dosa into a half-moon shape or roll it into a cylindrical shape.
- Remove the dosa from the tawa and repeat the process with the remaining batter and filling.
5. Serving:
- Serve the masala dosas hot with sambar, coconut chutney, and tomato chutney.
