Ingredients
For the Dosa Batter:
- Rice: 1½ cups
- Urad dal (split black gram): ½ cup
- Fenugreek seeds: ½ teaspoon
- Water: as required
- Salt: to taste
For the Peanut Masala Filling:
- Peanuts (roasted): ½ cup
- Boiled moong: 1 cup, mashed
- Onion: 1 large, finely chopped
- Green chilies: 1-2, finely chopped
- Ginger: 1 teaspoon, grated
- Mustard seeds: ½ teaspoon
- Curry leaves: 8-10
- Turmeric powder: ¼ teaspoon
- Red chili powder: ½ teaspoon
- Lemon juice: 1 teaspoon
- Coriander leaves: 2 tablespoons, chopped
- Oil: 2 tablespoons
- Salt: to taste
Preparation
Dosa Batter:
Wash and soak rice, urad dal, and fenugreek seeds together for 6 hours.
Grind them into a smooth batter, adding water as needed.
Add salt and let the batter ferment for 8 hours or overnight.
Peanut Masala Filling:
Roughly crush roasted peanuts.
Heat oil in a pan. Add mustard seeds and curry leaves.
Add ginger and green chilies, sauté for a few seconds.
Add onions and cook until soft.
Add turmeric powder, red chili powder, and salt. Mix well.
Add mashed potatoes and crushed peanuts. Stir well to combine.
Add lemon juice and coriander leaves. Set aside.
Assembling the Dosa:
Heat a dosa pan or skillet. Pour a ladleful of batter and spread it into a thin circle.
Drizzle oil around the edges. Cook until the dosa turns golden and crisp.
Place a portion of peanut masala filling in the center of the dosa.
Fold or roll the dosa as desired.
Notes
- Adjust the spice level in the filling to suit your taste.
- Use a non-stick pan to prevent the dosa from sticking.
- Serve hot with coconut chutney and sambar.
