Instant Dosa| quick breakfast dosa|how to make easy dosa batter|Indian tasty recipes|no fermentation

Soak rice, urad dal, and fenugreek seeds in water for 6-8 hours.

Drain and blend the soaked ingredients with water until smooth.

Ferment the batter in a warm place for 8-12 hours until bubbly.

Add salt to the fermented batter and mix well.

Heat a non-stick skillet over medium heat until hot.

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

Drizzle oil around the edges and cook until golden brown, about 2-3 minutes.

Flip the dosa and cook for another 1-2 minutes until crisp.

Remove the dosa and keep it warm while cooking the remaining batter.

For the filling, heat oil in a pan and add mustard seeds until they pop.

Add chopped onions, green chilies, ginger, and curry leaves; sauté until onions are translucent.

Stir in boiled and mashed potatoes, turmeric, and salt; cook for 2-3 minutes.

Garnish with coriander leaves and lemon juice.

Serve dosas hot with the potato filling and chutney.

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