A delicious Masala Dosa made with fragrant Jasmine rice and a flavorful mix of urda dhal, split peas, spices, and potatoes. Perfectly seasoned and served with chutneys like Kuchela.
1: Soak Jasmine rice, urda dhal, and split peas for several hours, then drain.
2: Blend the soaked ingredients into a smooth batter, and allow it to ferment for a few hours.
3: Heat oil in a pan, sauté chopped onions, scallions, pimento peppers until soft.
4: Add curry powder, turmeric, geera, and methi; stir well.
5: Incorporate the medium potatoes and boiled pigeon peas; mix and cook until potatoes are tender.
6: Season with salt to taste.
7: For the dosa, pour batter onto a hot griddle, and cook until crispy.
8: Serve the dosas stuffed with the potato filling and chutneys.
