Sri Ganesh Dosa House Recipe

Soak Ingredients

In a large bowl, soak the rice, urad dal, and fenugreek seeds in water for at least 6 hours or overnight.

Blend Batter

After soaking, drain the water and blend the rice and dal mixture with fresh water until smooth and creamy. The batter should be thick yet pourable.

Ferment Batter

Transfer the batter to a large bowl, cover it, and let it ferment in a warm place for 8-12 hours, until it rises and has bubbles on the surface.

Add Salt

Once fermented, gently stir in the salt into the batter.

Cook Potatoes

Boil the potatoes until tender. Allow them to cool, peel, and mash them in a bowl.

Sauté Ingredients

In a pan, heat some oil and sauté chopped onions and green chilies until the onions turn translucent.

Mix Filling

Add turmeric powder and the mashed potatoes to the pan. Mix well, add chopped coriander leaves, and season with salt. Cook for another 2-3 minutes.

Preheat Pan

Heat a non-stick skillet or tawa over medium heat. Lightly grease it with oil.

Pour Batter

Pour a ladleful of dosa batter onto the skillet and spread it out into a thin circle.

Add Filling

Once the dosa starts to cook and edges lift, place some of the potato filling in the center of the dosa.

Fold Dosa

Fold the dosa in half over the filling and cook for another minute until it’s crispy and golden brown.

Serve

Serve the dosa hot with coconut chutney and sambar on the side.