Name: Mustard and Curry Leaf South Indian Masala Dosa
Total time: 182 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 1 cup raw rice; 1/2 cup urad dal; 1/2 tsp cumin seeds; 1/2 tsp red chili powder; 1/2 tsp turmeric; 1/2 tsp garam masala; 1/2 cup water; salt to taste; 2 cups water for soaking; 1/4 tsp asafoetida (optional); 1 tsp mustard seeds; 1/2 tsp curry leaves

Method

Before cooking, add mustard seeds and curry leaves to the batter during preparation.
Soak rice and urad dal separately in 2 cups water for 4 hours. Drain thoroughly.
Grind soaked rice and urad dal with cumin seeds, red chili powder, turmeric, salt, and 1/2 cup water into a smooth batter. Add asafoetida if using.
Let the batter rest and ferment for 8-12 hours at room temperature until slightly frothy.
Heat a non-stick griddle over medium heat. Pour 1/4 cup batter and spread thinly in a circular motion. Cook 2-3 minutes until edges lift and turn golden. Flip and cook 1 minute. Repeat with remaining batter.
In a separate pan, cook diced potatoes with onions, tomatoes, green chilies, and spices until tender. Add garam masala and mix well.