The traditional South Indian dish Dosa has a special space in the hearts and palates of Indians and beyond. The thin, crispy crepes are made from fermented rice and urad dal batter. This gives it a unique texture and flavour. It is often enjoyed with a variety of side dishes like a spicy sambar, coconut or tomato chutney. But, the ideal Dosa is incomplete without a spicy potato filling. However, many prefer a plain dosa for a simple and classic experience. Creating a dosa is an art, and this Dosa recipe will guide you through the intricate process to give you the perfect golden-brown, thin, and crispy dosa. If you've never gotten it right, now might be it. Ideally, a dosa is prepared in about an hour's time, so let's get started.

• 1 cup urad dal
• 3 potato
• Butter
• 400 gm rice
• 2 tbsp cooking oil
• To taste salt
• 1/2 tsp turmeric powder
• Hing
• 2 green chillies
• 1 onion
• 50 g poha
• Few curry leaves
• 1 tsp mustard seeds
• 1 tsp lal mirch powder

• Soak two cups of rice and one cup of urad dal, along with 1/2 cup of poha, for 4-5 hours. You can also soak it overnight.
• Once all the ingredients have softened, drain the water and transfer the soaked mix to a wet grinder.
• Don't forget to keep adding a little water to the mix while blending it. This will ensure that your batter comes out smooth. The batter should be slightly thick but pourable.
• Pour the batter in a large bowl, cover it with a cloth, and allow it to ferment overnight at room temperature. This will ensure that your dosas turn out fluffy and tangy.
• Compile ingredients for the filling. Heat 2 tbsp of oil in a pan over medium heat.
• Add 1 tsp of mustard seeds, 1 tsp of urad dal, and a pinch of hing to the hot oil.
• Let the mustard seeds splutter and urad dal turn slightly golden.
• Add one finely chopped onion to the pan and let it cook till it turns golden brown.
• Add two diced green chillies along with a few curry leaves. Saute for a couple of minutes.
• Add 1/2 tsp of turmeric powder and 1/2 tsp of lal mirch powder. Stir it to mix it with the onions.
• Add 3-4 boiled and mashed potatoes to the mix. Combine it well, and continue to cook it for 5 to 7 minutes.
• Now set the potato masala aside.
• Now that everything is ready heat the tawa to start making the dosa.
• Heat a non-stick tawa or a dosa pan on medium flame until hot. Add a generous amount of dosa batter to the hot pan.
• Spread the batter using the back of the ladle in a circular motion. The objective is to form a thin, even layer. Make sure your dosa isn't too thick.
• Let the dosa cook until the edges start to come off on their own and the bottom turns golden brown and crispy.
• Spread a generous amount of butter over the dosa, allowing it to mingle and infuse into the crepe.
• Add the potato filling to the dosa's centre and fold it. Enjoyed this recipe of Dosa?