Ghee Masala Dosa

How to Prepare

1. Prepare the dosa batter by grinding soaked rice and urad dal with fenugreek seeds into a smooth paste. Ferment for 8-10 hours.
2. Boil potatoes until soft, peel, and mash them.
3. Heat oil in a pan, add mustard seeds, cumin seeds, and let them splutter.
4. Add chopped onions, green chilies, ginger, and curry leaves. Sauté until onions are golden brown.
5. Add turmeric powder, mashed potatoes, and salt. Mix well and cook for 5 minutes. Set aside the potato masala.
6. Heat the dosa tawa, grease it lightly with oil or ghee.
7. Pour a ladleful of batter onto the tawa and spread it thinly in a circular motion to form a dosa.
8. Drizzle 1-2 tsp of ghee around the edges and cook until the bottom turns golden and crisp.
9. Place 2-3 tbsp of potato masala in the center, fold the dosa, and serve hot with chutney and sambar.