Dosa

**Soak the grains:** Rinse idli rice, urad dal, chana dal, and fenugreek seeds. Soak rice separately and dal with fenugreek together in water for 6–8 hours.

**Grind the batter:** Grind urad dal and fenugreek first until very smooth and fluffy, adding water gradually. Then grind the rice to a slightly coarse consistency. Combine both batters, add salt, and mix well.

**Ferment the batter:** Cover and ferment at room temperature for 8–12 hours (overnight) until the batter doubles in volume and smells slightly sour. In cold climates, place in a warm oven with just the light on.

**Prepare the potato masala:** Boil potatoes until tender, peel and roughly mash. Heat oil in a pan, add mustard seeds and let them splutter. Add curry leaves, slit green chillies, and sliced onions. Cook until onions are soft.

**Season the masala:** Add grated ginger and turmeric. Add the mashed potatoes, mix well, and cook for 3–4 minutes. Season with salt and garnish with coriander. Set aside.

**Heat the tawa:** Heat a cast iron or non-stick tawa on high heat. Sprinkle a few drops of water — they should evaporate immediately. Reduce to medium-high heat and lightly grease with oil.

**Pour and spread the batter:** Pour a ladleful of batter in the centre of the tawa. Using the back of the ladle, spread in concentric circles outward to form a thin, even disc about 25–30 cm in diameter.

**Cook the dosa:** Drizzle a few drops of oil around the edges. Cook for 2–3 minutes until the edges turn golden and the surface looks dry and cooked. The bottom should be crisp and golden.

**Add filling and fold:** Place 2–3 tablespoons of potato masala in the centre. Fold the dosa in half or roll it. Serve immediately.

**Serve:** Serve hot with coconut chutney, tomato chutney, and sambar on the side.