-
1
Make the dosa batter: Put rice in a bowl, rinse well and cover with 4 cups cold water.
-
2
Put urad dal and fenugreek seeds in a small bowl, rinse well and add cold water to cover.
-
3
Leave both to soak for 4 to 6 hours.
-
4
Drain rice and dal-fenugreek mixture in separate colanders.
-
5
Put rice in a food processor, blender or wet-dry grinder.
-
6
Add 1 cup cold water and grind to a smooth paste.
-
7
It will take about 10 minutes, and it may be necessary to work in batches.
-
8
Repeat the process with the dal-fenugreek mixture.
-
9
Combine the two pastes in a medium mixing bowl.
-
10
Whisk together, adding enough water to obtain a medium-thick batter.
-
11
You should have about 6 cups.
-
12
Cover bowl with a kitchen towel and set in a warm place.
-
13
Let ferment until the surface is bubbly, about 8 hours.
-
14
Stir in the salt.
-
15
Use the batter straight away or refrigerate for later use.
-
16
(Batter will keep for up to a week, refrigerated.
-
17
Thin with water if necessary before proceeding.)
-
18
Make the potato filling: Put ghee in a wide skillet over medium heat.
-
19
When oil is wavy, add mustard seeds and cumin seeds.
-
20
Wait for seeds to pop, about 1 minute, then add red peppers and onion.
-
21
Cook, stirring until onions have softened, about 5 minutes.
-
22
Season lightly with salt.
-
23
Add turmeric, asafetida, ginger, curry leaves, garlic and green chile.
-
24
Stir to coat and let sizzle for 1 minute.
-
25
Add potatoes and 1/2 cup water.
-
26
Cook, stirring well to combine, until liquid has evaporated, about 5 minutes.
-
27
Mash potatoes a bit with the back of a wooden spoon.
-
28
Season well with salt, add cilantro, then set aside at room temperature.
-
29
(Potato filling may be prepared up to a day in advance.)
-
30
To make dosas, set a griddle or cast-iron skillet over medium heat.
-
31
Brush with about 1 teaspoon vegetable oil.
-
32
Ladle 1/4 cup batter in the center of griddle.
-
33
Using bottom of ladle, quickly spread batter outward in a circular motion to a diameter of about 7 inches.
-
34
Drizzle 1/2 teaspoon oil over the top.
-
35
Leave dosa batter to brown gradually until outer edges begin to look dry, about 2 minutes, cooking on one side only.
-
36
With a spatula, carefully loosen dosa from griddle.
-
37
Bottom should be crisp and beautifully browned.
-
38
Spoon 1/2 cup potato filling onto top of dosa, centering it as a strip in the middle of the round dosa.
-
39
Flatten the potato mixture slightly.
-
40
Using the spatula, fold the sides of the dosa around the filling to make a cylindrical shape.
-
41
Serve immediately.
-
42
Continue making dosas one at a time.
