Dosa Batter - makes twenty 16” - 18” dosas

• 4 cups basmati or jasmine rice
• 2 cups urad dal
• ¼ cup chana dal
• ½ tsp fenugreek seeds
• 5 cups water
• about 1 tsp canola oil for griddle or crepe pan

Masala Filling - 1 portion

• 1 tbsp canola oil for griddle or crepe pan
• ½ tsp mustard seed
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• 1 tbsp yellow split peas
• ½ medium onion, small dice
• 2 Yukon gold potatoes, boiled & cubed
• ½ tsp turmeric
• 1 green chili, minced
• 2 tbsp chopped cilantro
• salt to taste
• ½ cup water

Make Dosa Batter

1. In large bowl, mix together rice, urad dal, chana dal and fenugreek seeds
2. Pour water over ingredients, mix together, and let sit overnight at room temperature
3. The next day, add mixture into a blender and blend until smooth batter forms
4. Leave batter to sit at room temperature for 1 hour

Saute Masala Filling

1. Heat oil on a grill or in a pan over medium-high heat
2. Add filling ingredients and sauté 5 minutes. (Turn to low heat, and continue to sauté 3 minutes while cooking dosa)

Cook Dosa & Add Masala Filling

1. Rub grill or pan with 1 tsp canola oil and heat over medium- high
2. Add 1½ cups dosa batter, and spread in a large, thin circle. Allow to cook until bottom starts to brown (cook on one side only)
3. Add filling, roll dosa around filling. Serve hot with Coconut-Ginger Chutney

Note: Traditional dosas are 16” - 18” in diameter, and cooked in dosa pans or on a large flat-top surface. To do this at home, use a large crepe or sauté pan. If making a 10” - 12” dosa, use ¾ cup of batter per dosa. Rub top with 1 tsp oil.  Add filling inside dosa and roll