Masala Bonda Dosa

By Hebbars Kitchen · 480 min

Ingredients

Instructions

1. Soak the rice with the fenugreek seeds in enough water for 4 hours, rinsing well first.
2. Soak the urad dal, toor dal and chana dal together in enough water for 2 hours, rinsing well first.
3. Drain the dal and grind it to a smooth, fluffy batter, adding water as needed; let it stand 40 minutes.
4. Drain the rice, grind it with the rinsed poha to a coarse paste, then mix it into the dal batter.
5. Ferment the batter in a warm place for at least 8 hours, until it doubles in volume; in a cold climate, use an oven that is just warm and then switched off.
6. Gently mix the fermented batter, then take 4 cups and stir in 1 tsp salt until fully combined.
7. Heat 2 tbsp oil in a large kadai and splutter 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 1 dried red chilli, a few curry leaves and a pinch of hing.
8. Add 2 finely chopped chillies and 1 inch of finely chopped ginger and saute well.
9. Add 1 sliced onion and saute until it shrinks slightly.
10. Stir in ¼ tsp turmeric and 1 tsp salt and saute well.
11. Add 3 boiled and mashed potatoes, mix and mash slightly so everything is combined.
12. Turn off the heat, then stir in 2 tbsp chopped coriander and 2 tbsp lemon juice.
13. Spread a ladleful of batter thinly on a hot tawa to make a crisp dosa.
14. Spread 1 tsp butter evenly over the dosa and place 2 tbsp of the potato masala in the centre.
15. Roast until the dosa is golden brown and crisp, scrape the sides, then roll it up.

Summarized from Hebbars Kitchen's video. Watch it for the details.

More recipes with

OnionLemonGingerRicePotatoUrad dalToor dal