Recipe

Preparing Batter:
Wash the boiled rice 3 to 4 times thoroughly with water to clean it.
Allow the washed and Boiled rice to soak in water for 7 to 8 hours.
In a separate container, take a split and skinned black gram lentils.
Add chana dal and whole Methi to the black gram lentils.
Wash the black gram lentil mixture properly and let it soak in water for 7 to 8 hours.
After Soaking, grind the soaked, boiled rice until smooth. Set aside.
Similarly, Grind the soaked black gram lentil mixture until smooth.
Combine both ground mixtures into a bowl and mix by hand for 3 to 4 minutes for proper fermentation.
Let the combined batter rest for 10 to 12 hours until it ferments.
Now add some water & salt as per the thickness of the batter.
1)   Preparing Masala:
Boil, peel, and slice the potatoes into pieces.
Cut the onions into slices.
Heat 3 tbsp of oil in a pan over a low flame.
Add split chickpeas and black gram lentils, and roast until they turn golden brown.
Add mustard seeds and fennel seeds and mix well.
Once the seeds start crackling, add asafoetida, turmeric powder, and sliced onions.
Cook the onions and spices for 3 to 4 minutes.
Add sliced green chilies, salt, and sliced potatoes. Mix well.
After the potatoes are boiled and well combined, mash them with a masher.
1)   Making Dosa:
Heat a tawa and spread oil on the surface.
Pour a ladleful of the dosa batter onto the pan and spread it evenly in a circular motion.
Add butter around the edges of the dosa.
Spread the cooked masala in the center of the masala dosa. Over the masala, roll up the dosa.
Cook until the dosa turns golden and crisp.
Serve the dosa hot with chutney and sambar.
Tips:
Ensure smooth, slightly thick batter for crispy dosas.
Ferment batter in a warm place for enhanced flavour.
Heat the pan adequately before spreading the batter for even cooking.
Spread the batter thinly and evenly on the pan for crispy dosas.
Use oil or ghee on the pan to prevent sticking and add flavour.
Before preparing the masala fillings, ensure that the potatoes and onions are cooked well and mashed equally.
Experiment with various fillings and toppings for different dosa variations.
Cautions:
Handle hot tawa with care to prevent burns.
Avoid adding excess water while grinding for the right batter consistency.
Monitor fermentation time to an overly sour taste.
Spread batter gently so as not to damage it.
Cook the dosa thoroughly on one side before flipping.
Use oil or ghee in moderation to prevent greasy dosas.
Spread masala evenly for consistent filling in each bite.