Masala Dosa (Rice and Lentil Crepes with Potato Stuffing) is a very delicious South Indian breakfast made using fermented rice and lentil batter to get crispy mouthwatering crepes filled with aromatic and spiced potato stuffing.
Soak the rice in a big bowl submerged in plenty of water for 6 to 8 hours
Soak the lentils, fenugreek, cooked rice in another bowl submerged in plenty of water for 6 to 8 hours.
Grind the soaked rice , lentils, fenugreek, cooked rice in a mixer or grinder until you get a smooth batter .
Add salt and mix well . Use your hand to mix the batter well and keep it in a warm and humid place.
The batter will double and rise up after about 8 to 10 hours . It can be used immediately or stored in a refrigerator for later use.
Heat a pan with a little oil .
Add mustard seeds and wait for it to splutter.
Add split black gram and wait until it turns brown.
Add onions , ginger and green chilies.
Add turmeric and salt .
Add mashed potatoes , curry leaves and coriander leaves and mix well.Cook for about 5 minutes with a closed lid . Remove from heat and keep aside.
Heat a non stick pan .
Take a ladle full of batter and go in circles inside out or concentric circles to form a thin crepe.
Spray oil, butter or ghee and wait till it browns .
Filp it over and make sure its cooked well. Flip it back again.
Place a little potato filling in the center and fold it as you like, either into a semi circle or like a envelope.
Serve it hot and while still crisp with a little coconut chutney or sambar (lentil soup).