Indian Pancakes with Chickpea Flour and Potatoes (Masala Dosa)

Ingredients:

• 1 cup rice
• 1/2 cup urad dal (split black gram)
• 1/4 cup chana dal (split Bengal gram)
• 1/4 cup toor dal (split pigeon pea)
• 1/2 cup potato, boiled and mashed
• 1/4 cup onion, finely chopped
• 1/4 cup coriander leaves, finely chopped
• 3-4 green chillies, finely chopped
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp asafoetida
• Oil as required
• Salt to taste

Instructions:

1. Wash and soak rice and dal separately for 4-5 hours.
2. Drain excess water and grind both rice and dal separately to a fine batter. Mix both the batter with salt and let it ferment overnight for 8-10 hours until the batter rises and becomes fluffy.
3. Boil the potatoes and mash them. Add chopped onions, coriander leaves, green chillies, and salt to taste. Mix well.
4. In a pan, heat some oil. Add mustard seeds and let them splutter. Add cumin seeds and asafoetida.
5. Add the mashed potato mixture and turmeric powder. Cook for 2-3 minutes.
6. Heat a non-stick tawa (griddle). Pour a ladle of batter and spread it evenly in a circular motion. Drizzle some oil around the edges of the dosa.
7. Place a spoonful of the potato mixture over the dosa and spread it evenly. Cook on medium flame for a few minutes.
8. Gently fold the dosa over the potato mixture and serve hot with chutney and sambar.

Verdict:

Masala dosa is a popular South Indian delicacy that is also loved across the country. The crispy and golden-brown dosa is filled with a flavourful potato filling that makes it absolutely irresistible. The chickpea flour adds a unique taste to the dosa, making it a great option for people who love experimenting with flavours.

Serving Suggestions:

Pair the Masala dosa with coconut chutney and sambar for an authentic South Indian experience. You can also add some ghee on top of the dosa for enhanced flavour.