Masala Dosa

For Dosa Batter

1. Soak rice, urad dal, poha, and fenugreek seeds in water for 6-8 hours.
2. Drain and blend the soaked mixture into a smooth batter, adding water as needed.
3. Add salt and let the batter ferment overnight or for 8-12 hours.

For Potato Masala Filling

1. Heat oil in a pan, add mustard seeds, and let them splutter.
2. Add cumin seeds, curry leaves, and green chilies, and sauté for a minute.
3. Add sliced onions and sauté until golden brown.
4. Add turmeric powder and mashed potatoes, mix well.
5. Add salt to taste and cook for another 5 minutes.
6. Garnish with chopped coriander leaves if desired and set aside.

Making Masala Dosa

1. Heat a griddle or non-stick pan over medium heat.
2. Pour a ladleful of dosa batter onto the centre of the pan and spread it in a circular motion to form a thin crepe.
3. Drizzle a few drops of oil around the edges.
4. Cook until the edges start to lift and the bottom turns golden brown.
5. Place a portion of potato masala filling in the centre of the dosa.
6. Fold the dosa over the filling and serve hot with coconut chutney and sambar.