Zainab Khanam
– For Dosa Batter: Rice, Urad Dal, Fenugreek Seeds – For Red Chutney: Red chilies, garlic, roasted gram, tamarind – For Potato Masala: Boiled potatoes, onions, green chilies, turmeric, curry leaves – Oil and ghee for cooking
Soak rice, urad dal, and fenugreek seeds.
Grind soaked ingredients into a smooth batter, mixing well with water. Let it ferment overnight.
Blend red chilies, garlic, roasted gram, and tamarind with water to a smooth paste. Adjust salt to taste.
Sauté onions, green chilies, and curry leaves. Add boiled potatoes, turmeric, and salt. Mash lightly and mix well.
Heat a non-stick pan, pour a ladle of batter, and spread it thin into a circular shape.
Spread the red chutney on the dosa. Add a scoop of potato masala.
Serve hot with coconut chutney and sambar.