Masala dosa is a popular South Indian dish that consists of a thin, crispy rice crepe filled with a spiced potato mixture. It is often served with coconut chutney and sambar (a lentil-based vegetable stew). Here’s a basic recipe for making masala dosa:

Ingredients:

For Dosa Batter:

1. 1 cup rice (parboiled or idli rice)
2. 1/4 cup urad dal (black gram)
3. 1/4 teaspoon fenugreek seeds
4. Salt to taste
5. Water, as needed

For Potato Filling (Masala):

1. 4-5 medium-sized potatoes, boiled and mashed
2. 1 onion, finely chopped
3. 2 green chilies, finely chopped
4. 1/2 teaspoon mustard seeds
5. 1/2 teaspoon cumin seeds
6. A pinch of asafoetida (hing)
7. 1/2 teaspoon turmeric powder
8. A few curry leaves
9. Salt to taste
10. 2 tablespoons oil

Instructions:

For Dosa Batter:

1. Rinse rice, urad dal, and fenugreek seeds together. Soak them in water for 6-8 hours or overnight.
2. Grind the soaked mixture to a smooth batter, adding water as needed. Add salt and mix well. Allow the batter to ferment for 8-12 hours or until it doubles in volume.
3. Heat a non-stick skillet or dosa pan. Pour a ladleful of batter and spread it in a circular motion to make a thin dosa. Drizzle oil around the edges and cook until the dosa turns golden brown and crisp. Repeat for the remaining batter.

For Potato Filling (Masala):

1. Heat oil in a pan. Add mustard seeds, cumin seeds, asafoetida, and curry leaves. Let them splutter.
2. Add chopped onions and green chilies. Sauté until the onions turn translucent.
3. Add turmeric powder and boiled, mashed potatoes. Mix well and cook for a few minutes. Add salt to taste.
4. Remove from heat, and the masala filling is ready.

To Assemble Masala Dosa:

1. Place a dosa on a plate.
2. Spread a spoonful of the potato masala in the center of the dosa.
3. Fold the dosa over the masala, creating a semi-circle or roll it into a cylindrical shape.
4. Serve hot with coconut chutney and sambar.

Enjoy your homemade masala dosa!