Masala Dosa South Indian Stuffed Crepe

Soak idli rice, urad dal, and fenugreek seeds in separate bowls for at least 4-6 hours. Rinse them thoroughly. Grind the rice and the lentils with fenugreek separately with a little water into a smooth but not too runny batter. Combine the two batters in a large bowl, add salt, and mix well. Cover and let it ferment in a warm place for 8-12 hours, or until the batter doubles in volume and becomes bubbly.

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

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