Indian Masala Dosa (Thin Rice Pancakes with Potato Filling)

The night before, soak the rice, urad dal, and fenugreek seeds in separate bowls for at least 4-6 hours, or overnight. Drain the soaking water. In a blender, grind the rice with a little water until smooth. Set aside. Then, grind the urad dal and fenugreek seeds until smooth, also with a little water. Combine both batters in a large bowl, add salt, and mix thoroughly. Cover and let it ferment at room temperature for 8-12 hours, or until the batter doubles in volume and becomes bubbly.

Boil the potatoes in their skins until tender, then peel and roughly mash them. Heat 2 tbsp of oil in a pan over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds, curry leaves, chopped green chilies, and grated ginger. Sauté for 1 minute. Add chopped onion and asafoetida, then cook until translucent (about 5-7 minutes). Stir in turmeric powder, then add the mashed potatoes and salt. Mix well and cook for another 5 minutes. Finally, stir in the chopped coriander.

Heat a non-stick pan or tawa over medium-high heat. Grease it lightly with oil, then wipe it with a paper towel. Pour a ladleful of batter onto the center of the pan and spread it in a circular motion to form a thin pancake. Drizzle a little oil around the edges and on top. Cook for 2-3 minutes until the edges start to brown and the bottom of the dosa is golden. Place a portion of the potato filling on one half of the dosa, then fold it in half or roll it up. Serve immediately.