Masala Dosa

Mix urad dal and fenugreek seeds.

Wash the urad dal and fenugreek seeds well.

Wash the rice and soak for 5 hours separately.

Soak urad dal and fenugreek at room temperature for 3 hours, then refrigerate for 2 hours.

Remove the urad dal from the fridge.

Grind urad dal and fenugreek seeds with cold water until smooth.

Grind the rice along with boiled rice.

Mix the two batters and add salt.

Let it ferment for 8 hours.

Boil the potatoes, then peel and mash them.

Grate the carrot and mix with mashed potatoes.

Heat oil in a pan.

Add fennel seeds, chopped ginger, and green chilli to the hot oil and sauté for a few seconds.

Add chopped onion and sauté until transparent.

Add curry leaves, turmeric powder, and salt. Mix well.

Add mashed potatoes and grated carrot. Mix well.

Finally, add coriander leaves.

Heat a dosa tawa on medium flame.

Pour one ladle of batter and spread in a circular motion to make dosa.

Add some ghee over the dosa.

Allow the dosa to get crispy.

Spread 2 tbsp of masala over the dosa.

Fold the dosa and serve with sambar and chutney.