Masala Dosa with Coconut Chutney

Ingredients

• 1 cup rice
• 1 cup urad dal
• 2 medium potatoes
• 1 teaspoon mustard seeds
• 10 leaves curry leaves
• 1 cup coconut
• 2 whole green chilies
• 1 inch piece ginger
• 1 teaspoon salt
• 2 tablespoons oil
• 3 cups water
• 1 medium onion
• 2 tablespoons coriander leaves

Instructions

1. 1

   Rinse 1 cup of rice and 1 cup of urad dal under cold water until the water runs clear. Soak them separately in water for at least 6 hours or overnight.

2. 2

   After soaking, drain the rice and urad dal. Blend them together in a blender with 1 cup of water until you get a smooth batter. The batter should be thick but pourable.

3. 3

   Transfer the batter to a large bowl, cover it, and let it ferment in a warm place for 8-12 hours or until it has doubled in size.

4. 4

   While the batter is fermenting, prepare the potato filling. Boil 2 medium potatoes until tender, peel, and mash them in a bowl.

5. 5

   In a pan, heat 1 tablespoon of oil over medium heat. Add 1 teaspoon of mustard seeds and let them splutter. Add 10 curry leaves, 1 chopped onion, and sauté until the onion is translucent.

6. 6

   Add the mashed potatoes, salt, and chopped coriander leaves to the pan. Mix well and cook for another 2-3 minutes. Set aside.

7. 7

   For the coconut chutney, blend 1 cup of grated coconut, 2 green chilies, 1 inch piece of ginger, and salt to taste with a little water until smooth. Transfer to a bowl.

8. 8

   Heat a non-stick skillet or griddle over medium heat. Once hot, pour a ladleful of dosa batter onto the skillet and spread it into a thin circle.

9. 9

   Drizzle 1/2 tablespoon of oil around the edges of the dosa. Cook for about 2-3 minutes or until the edges turn golden brown and the surface is cooked.

10. 10

    Place a portion of the potato filling in the center of the dosa. Fold the dosa over the filling and cook for another minute.

11. 11

    Repeat the process with the remaining batter and filling. Serve the masala dosa hot with coconut chutney.