A delicious Indian dish made from fermented rice and lentil batter, filled with spicy aloo masala. The dosa batter is prepared with rice, urad dal, chana dal, and fenugreek seeds, and is cooked to a crisp on a hot griddle. It's served with a potato filling and chutney, making it a perfect meal.
1: Wash rice and soak it overnight.
2: Wash urad dal and chana dal separately and soak overnight.
3: Wash fenugreek seeds and soak overnight.
4: Soak poha just before grinding rice.
5: Grind rice and poha together and transfer to a large pot.
6: Grind urad dal, chana dal, and fenugreek seeds together and transfer to the same pot.
7: Add 1/2 cup water to the mixture.
8: Add salt just before making dosa.
9: For fermentation in Instant Pot, place the dough container, secure the lid, set the valve to sealing, and turn on yogurt mode for 10-12 hours.
10: For fermentation in the oven, cover the dough container and let it rest for 12 hours.
11: Make aloo masala by cooking chopped potatoes, onions, mustard seeds, urad dal, chana dal, turmeric powder, curry leaves, hing, cashews, green chillis, oil, salt, and water together.
12: Add salt to dosa batter.
13: Heat a tawa/griddle/pan, spread oil on it and wipe with a soaked towel.
14: Spread dosa batter on low heat, drizzle some oil, and cook on medium heat till they turn crisp and golden.
15: Place aloo masala on one side of the dosa and fold it.
16: Serve with your favourite chutney.
