By: Devika Magu
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Chettinad Masala Dosa brings together crispy dosa with a spiced, tangy filling that's hard to resist. Each bite offers the perfect balance of texture and flavour.
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2 cups rice
1 cup urad dal
1 tsp fenugreek seeds
Water
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2 large potatoes
1 tbsp oil
1 tbsp mustard seeds
1 tbsp cumin seeds
1 onion, finely chopped
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Soak the rice and urad dal separately for 4-6 hours. Blend them together with water into a smooth batter. Leave it to ferment overnight.
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In a pan, heat oil and toss in mustard seeds, curry leaves, and onions. Then add the boiled potatoes, green chillies, and spices.
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Heat up a non-stick pan, pour a ladleful of the batter, and spread it around in a nice circle. Add a little oil around the edges for that extra crisp.
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When the dosa is perfectly golden and crispy, place a generous spoonful of the masala right in the centre.
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Fold the dosa over the filling, let it cook for a few more seconds, and serve it up hot with chutney and sambar. Dive in and enjoy!
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For More Dosa Recipes:
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