Combines traditional Indian flavors with other cultural influences.

Fusion Dosa

Classic dosa filled with spiced potatoes.

Masala Dosa

Soak the rice, urad dal, and fenugreek seeds in water for at least 4 hours or overnight. Drain and blend with fresh water until you get a smooth batter. Add salt and let it ferment for 8 hours or overnight.

Soak and Grind Ingredients

In a large bowl, combine cooked quinoa, chopped bell peppers, chopped spinach, crumbled feta cheese, olive oil, and black pepper. Mix well and set aside.

Prepare the Filling

Heat a non-stick skillet over medium heat. Pour a ladleful of dosa batter onto the skillet and spread it into a thin circle. Cook for 2-3 minutes until the edges lift, then add a spoonful of the fusion filling in the center. Fold the dosa over the filling and cook for another minute.

Cook the Dosa

Remove the dosa from the skillet and serve hot with chutney or sambar.

Serve

Rice

Urad dal (split black gram)

Fenugreek seeds

Water

Salt

Soak the rice, urad dal, and fenugreek seeds in water for at least 4-6 hours or overnight. Drain and blend with 3 cups of water until smooth. Ferment the batter in a warm place for 8-12 hours until bubbly.

Prepare the Dosa Batter

In a pan, heat some oil and add mustard seeds. Once they splutter, add turmeric powder, green chilies, ginger, and curry leaves. Sauté for a minute. Add boiled and mashed potatoes, salt, and cilantro. Mix well and cook for 2-3 minutes.

Make the Spiced Potato Filling

Heat a non-stick skillet or dosa pan. Pour a ladle of batter and spread it into a circular shape. Drizzle oil around the edges. Cook until the bottom is golden brown. Place a portion of the spiced potato filling in the center and fold the dosa over. Serve hot.