Instant Masala Dosa

In a blender jar, add suji, besan, and gehu ka atta. Grind to a coarse powder. Do not grind too finely; a slightly coarse texture is desired.

Add salt and dahi to the ground mixture. Add water gradually and blend until you achieve a thick, smooth batter. Ensure there are no lumps.

Add baking soda to the batter and mix well. Cover the bowl with a lid and let the batter rest for 10 minutes. This allows the suji to absorb the liquid and thicken.

Heat oil in a pan over medium heat. Add mustard seeds and let them splutter. Then add chana dal and curry leaves, and sauté for a few seconds.

Add chopped ginger, green chilies, and sliced onion to the pan. Sauté for about 1-2 minutes until the onions become translucent.

Add salt, red chili powder, and turmeric powder. Mix well. Add the chopped boiled potatoes and fresh coriander leaves. Mix everything gently.

Cook the potato mixture on low heat for about 1-2 minutes, stirring gently. Cover the pan and let it cook for another minute. The masala is ready. Set aside to cool.

Heat a non-stick tawa or griddle over high heat. Sprinkle some water on the tawa; if it sizzles and evaporates quickly, the tawa is ready. Wipe it with a damp cloth or a paper towel to reduce the temperature slightly.

Pour a ladleful of dosa batter onto the center of the tawa. Using the back of the ladle, spread the batter in a circular motion outwards to form a thin, even circle. Keep the flame high.

Drizzle about 1 tsp of oil around the edges and on top of the dosa. Cook for about 1-2 minutes until the bottom turns golden brown and crisp. You can tilt the tawa to ensure even cooking.

Place a spoonful of the prepared potato masala on one half of the dosa. Fold the dosa in half using a spatula. Carefully slide the dosa onto a plate.