Directions

• Wash and soak all dosa ingredients in water for at least 6 hours. Note that urad dal swells when soaked—it absorbs water and nearly doubles in volume.
• Grind the soaked rice and urad dal in a mixer into a batter, using water in roughly 1:2 ratio (soaked pulses: water). The batter should be of pouring consistency—slightly thinner than pancake batter, but thicker than crepe batter.
• Leave the batter to ferment overnight in a warm place.
• In colder climates, try one of these methods:
• Oven method: Preheat oven to 150°F, then turn it off. After a few minutes, place the batter (in a large vessel, as it will double in volume) inside the oven.
• Instant Pot method: Add water to the Instant Pot container. Place the batter in a separate pot inside, select the Yoghurt setting, and let it ferment.
• Next Morning, once fermented, add salt to taste and 1 teaspoon cumin seeds (optional). Mix well before making dosas.
• Masala Bhaji Direction
• Warm 2 tablespoons oil in a kadai (wok or deep pan).
• Add mustard seeds, cashew pieces and urad dal; let them splutter.
• Add slit green chilies and sliced onions.
• Stir until the onions turn translucent.
• Add turmeric & pre-boiled & chopped potatoes
• Stir till integrated.
• Chutney Direction
• Grind all ingredients together with water needed to grind to a paste
• Mix chutney into the bhaji.
• Making the Dosa
• Heat the tava (griddle): Place a flat tava on medium heat until hot. Check for readiness by sprinkling some water drops, if it sizzles and evaporates the tava is ready.
• Before spreading every dosa, condition the tava by lightly rubbing it with a cut onion to prevent sticking and ensure even cooking.
• Pour the batter: Add 1 dessert spoon of dosa batter to the center of the tava.
• Spread the dosa: Using the back of the spoon, spread the batter evenly in a circular motion from the center outward to form a thin dosa.
• Drizzle oil or ghee: Apply a light layer of oil or ghee evenly over the surface.
• Cook until crisp: Allow the dosa to turn golden reddish-brown and crisp.
• Add the filling: Place 1 tablespoon of baji (masala filling) on the cooked side, then fold the dosa.
• Serve hot