South Indian · 45 min (plus soaking/fermenting) · serves 4

Classic Dosa with Potato

Kept by The Bhook kitchen

Ingredients

• 1 cup raw rice
• 1/3 cup urad dal
• 1 tsp methi seeds
• 2 medium potatoes
• 1 onion
• 1 green chilli
• 1/2 tsp turmeric powder
• 1/2 tsp mustard seeds
• 8 curry leaves
• 2 tbsp oil
• salt to taste

Method

1. Rinse rice, urad dal, and methi seeds three times, then soak together in water for 6 hours until grains feel soft between your fingers.
2. Drain and grind to a smooth batter with water; the texture should feel thick, like pancake batter. Cover and ferment 8-12 hours in a warm spot until the batter smells mildly sour.
3. Boil potatoes in salted water until they're easy to pierce with a knife; peel and cube.
4. Heat 1 tbsp oil in a pan. Add mustard seeds. When they splutter, add curry leaves, chopped onion, and chopped green chilli. Fry until onion turns soft.
5. Add turmeric and potatoes; salt to taste. Mash lightly and cook for 2 min till the oil looks glossy.
6. Stir salt into the batter. Heat a nonstick pan. Pour a ladle of batter and spread thin in a circle. Drizzle oil around the edges. Cook till golden brown at the bottom and the edges lift easily. Flip if you want both sides crisp.
7. Serve dosas hot, stuffed with the potato filling.

Fermentation is the part people rush. Let the batter develop its sourness and you'll get that real dosa flavour.