Savory Vegan Masala Dosa

Dive into the heart of South Indian cuisine with this delightful Vegan Masala Dosa recipe! A crispy, golden brown rice and lentil crepe filled with a mouth-watering, aromatic potato masala. It's a perfect meal that brings the streets of India to your kitchen. Served with coconut chutney and warm sambar, it's a festival of flavors that's bound to tickle your taste buds!

Ingredients:

• 1 cup uncooked short-grain rice
• 1/2 cup urad dal (split black lentils)
• 1/4 teaspoon fenugreek seeds
• 2 cups water (for soaking)
• Oil, for cooking
• 2 large potatoes, boiled and mashed
• 1 medium onion, finely chopped
• 1 green chili, finely chopped
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds
• Salt to taste
• Handful of coriander leaves, chopped
• Coconut chutney for serving
• Sambar for serving

Instructions:

1. Rinse the rice and urad dal separately and soak with fenugreek seeds in water for 6-8 hours or overnight.
2. Drain the rice and dal mixture and blend in a food processor with a little water until a smooth batter is formed. Let it ferment in a warm place for 8-12 hours or until the batter has doubled in size.
3. Prepare the potato masala by heating oil in a pan. Add mustard seeds and let them splutter. Then add cumin seeds, green chilies, and onions, and sauté until the onions turn translucent.
4. Mix in the turmeric powder, mashed potatoes, and salt. Cook for a few minutes, then garnish with chopped coriander leaves.
5. Heat a non-stick pan over medium heat. Pour a ladle of the dosa batter and spread it into a thin circle. Drizzle oil around the edges and cook until the dosa is golden and crispy.
6. Place a portion of the potato masala on one half of the dosa and fold it over to encase the filling.
7. Remove from the pan and serve hot with coconut chutney and sambar.

Bon Appétit!